Saturday 11 April
Tax compiling day, which upset our stomachs, so a nice, calming roast chicken was the thing. We shook it up a bit by chopping up some garden cilantro, mixing it with lime zest, cilantro, salt, and kiln-dried chimayo chile, and stuffing it up under the skin of the chicken breast.
As it roasted at 425º, some vedge joined it on its tray: parsnip coins, carrot segments, wedges of onion, and turnip batons. (We like distinguishing one descriptive term from another.)
They caramelized slowly in oil and salt, and were perfect with the carved-off chicken breasts.