Saturday: roast chicken and sauteed vegetables

One of my rare roasted chickens (last one was in 2010).

I used the method from Ruhlman20 to roast the bird and made a pan sauce after it finished.

To accompany I did a batch of sauteed vegetables: carrot, leek, celery root, potato, garlic, herbs de provence, salt, black pepper, and olive oil.

I elaborated the sauce more than was necessary, but the end result was still quite good.