Roast Chicken with Spring Vegetables

Tuesday June 3

It's always good to have a simple roast chicken. We usually do it in the time-honored way, and this time was no exception: chopped rosemary under the skin, half a lemon up the butt.

And of course, you have to roast some vegetables alongside, so we threw in some sliced carrots, onion, and (in the last ten minutes) zucchini, all tumbled up in the chicken fat and dusted with salt.

After we'd enjoyed the vegetables and the chicken breasts, we picked all the available meat from the carcass, took the unwashed roasting pan, and…well, I'll leave that story until tomorrow.