Now that you know how to make a basic roast chicken, if you can make a basic salad dressing from oil and vinegar, you’ll be set.
The main thing to remember is the proportion: 2 parts of oil to 1 part of vinegar.
Use any kind of oil you like: a good olive oil if you want to be fancy or a cheaper vegetable oil if that’s all you have.
The same with the vinegar: anything you like, from good balsamic to Heinz white vinegar.
Shake it up in a jar with any seasonings you like: a dollop of dijon mustard, a minced clove of garlic, a little grated ginger . . . the sky is the limit!