Roast Chicken with Root Vegetables

Sunday 29 July

The simplest of standard treatments, dried, salted, and roasted in a 450º oven until done.  It's lucky we have central air conditioning, though, as summer is generally no time to run the oven.

We put the bird flat in our big roasting pan instead of on a rack, so we could scatter sliced turnips, carrots, and pared shallots all around it and drizzle them with oil and salt.  Tossed them occasionally, and they were done when the chicken was.