Saturday, November 21, 2015

Roast Chicken and Roots

Saturday 14 November

After a late night and an also-late brunch of frittata and sausage to bolster Jon and Lois on their travels, a simple roast chicken with little potatoes and garden carrots was our soothing choice for dinner.

We let it dry in the fridge for a couple of hours, salted the skin, and roasted it all on 400º convect for less than an hour.  

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