Roast Chicken

Well fall has definitely arrived in Pennsylvania!


Since the days (and nights!) have been downright chilly, I felt the time was right to once again start using the oven and making slow cooked meals.  I love, love, love, the smell of chicken roasting.  The whole house smells amazing.  Pair roast chicken with mashed potatoes and I am in heaven.


Goodness, isn’t that a pretty plate?  It tasted just as good as it looked.  I kept it pretty simple, I stuffed the cavity with a diced onion and a diced lemon.  I used a liberal amount of salt and pepper, inside and out, and roasted the chicken on a bed of sliced onions.

Mashed potatoes are a gift from the gods, luscious, creamy, drenched in butter and cream…..and finally, oven roasted asparagus.  Once I took the chicken out to rest, I cranked the oven to 450 degrees.  I tossed the asparagus with olive oil, salt and pepper and roasted them for 15 minutes.  I may not like the cold, but I do like the way this meal makes me feel, all warm and comforted.

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