Each week, usually on Sundays, I roast a chicken. It's a habit I enjoy: trussing the bird, seasoning its skin with ample salt and herbs, and lining the roasting dish with whichever vegetables happen to be in season and easily had. This week I lined the roasting pan with new potatoes, garlic, and Preserved Lemons. Last week, I lined it with summer squash and eggplant.
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