Roast Chicken and Root Vegetables

Thursday December 18
One of our favorites, roast chicken with a lemon up its butt, and this time with sprigs of thyme under the breast skin - when they were done, you could pull the sticks out and the thyme leaves, and flavors, stayed in place. Roasted alongside were not just cut-up onions and potatoes, but some sliced small golden ball turnips that Barbara rootled up in the garden. They still tasted a little rutabagoid, but on the whole, it was good stuff.