Roast Chicken

by Brooke C

1 whole chicken
salt
pepper
olive oil
various tuberiffic veggies, randomly cut into assorted sizes to ensure unequal doneness

Directions:

• find roasting pan at the bottom of cabinet under kitchen sink. Wash out dust.
• Preheat oven to 450. No, not a reasonable 350 or 325. We want black skin and pink juice.
• Place veggies (ooh, parsnips!) in bottom of pan, toss in EVOO and 'herbes du Provence,' just to say you did.
• Salt and pepper liberally. This is the only case in which you may be liberal. ;)
• Pause to yell at 7-year-old to get out of the bathroom: "the bathroom is not for reading comic books!"
• Gingerly cut away at germ-ridden chicken-in-bag, pinkies out.
• Wash hands every five seconds.
• Dump a tablespoon of salt into cavity; cringe and shrug.
• Massage outer bird with salt, pepper, EVOO. Place lovingly on rack in pan, whispering sweet nothings. Place in oven.
  
• Swat 2-yr-old for throwing a giant fit. "You don't get a snack until you CALM DOWN."
• 40 minutes, a load of laundry, and an emptied fridge later: admire the beauty of the browning bird, take temperature (180! great!), then cut into it to find it's still pink.
• Proceed to remove bird every ten minutes for another hour and marvel at the Chicken That Never Cooked.
• Eat wooden shards of overdone meat dipped in pink juice of still-raw meat. delish.
• Scrape incinerated ex-veggies off bottom of pan.
• Give up and go to bed.