Monday 10 December
We are sort of tired of Thomas Keller's high-temperature chicken, which may be amazing from the ovens of Per Se but is nothing extraordinary from ours. So we returned to our old pattern of rubbing the chicken's skin with some lemon and olive oil, skooching some chopped rosemary and thyme and more oil up under the breast and thigh skin, putting the extra herb twigs and squeezed lemon up the chicken's butt, and roasting it at the People's Temperature (350º F.).
Best of all, the lower temperature makes it easier to get the panful of chopped turnips, carrots, onions, and parsnips to roast evenly and not burn. If you want the skin a bit more brown, raise the temperature to 400º at the very end. And after all, what more could you ask for?