Few dishes deliver the same sense of comfort as a roasted chicken. It’s especially true when turning leaves, shorter days and chillier weather signals autumn’s arrival. So simple and yet so delicious, it’s no wonder that perfecting this perennial favorite has long been the pursuit of nearly every chef. Grub Street recently caught up with four of the city’s best examples of roasted chicken dishes and the chefs behind them. Among them are Supper’s Mitch Prensky, Barbuzzo’s Marcie Turney, Bistrot La Minette’s Peter Woolsey and Meritage’s Anne Coll. Click through to see what makes their chickens so special.