Most of us roast a chicken in a roasting pan.
But that’s not how they do it in Connecticut.
Hasselback potatoes, yams,
and red onions
on a oiled cookie sheet.
Rub the bird with garlic and lemon, truss it and place it right on the oven rack, with the vegetable tray underneath.
The bird gets crispy all around while it drips through
and bastes the veggies.