Roast Chicken with Parsnips

Sunday 30 Nov.

Or Fowl is Fair.
We decided that Sunday was long enough after Thanksgiving (US) to have another bird, so a tasty fat chicken. And since parsnips were the only root vegetable we hadn't had at Tuberfest, we threw those into the schmaltz.
The usual prep: rosemary, thyme, and salt under the skin, lemon up the butt, and the thighs cut and spread for the last 40 minutes. So tasty it was obscene.