Saturday, July 11, 2015

Roast Chicken and Roots

Monday 6 July
As it was one of the few days this summer that hasn't been actively rainy, Barbara came home early to plant her turnips.  And since she was there, she thought she'd roast a chicken, which had been drying out in the fridge all day to get its skin crisp.  
She chopped some garden tarragon, rosemary, lime thyme, and salt, and pushed it under the chicken's breast skin, then roasted it at 400º for about an hour.

The vedge she oiled, salted, and scattered on the tray with the bird was turnips (appropriately), shallots, and carrots.  
So by the time Holt came home and she finished her planting, the meal was ready and waiting.

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