Monday Night Roast Dinner

My Roasted Chicken
1 whole chicken
5 sprigs fresh rosemary
4 lemons
2 tbls. minced garlic
1 cup dry white wine
1 cup broth (chicken or veggie)
5 slices of bacon
sea salt and pepper

Heat oven to 425 degrees. Wash and pat chicken dry. Use fingers to lift skin and insert 2 whole sprigs of rosemary, and 1 tbls. garlic between skin and breast meat. Coat entire chicken with salt and pepper. Insert 3 sprigs rosemary, 1 tbls. garlic and 1 sliced lemon into the cavity. Position chicken in roasting pan and place 1 sliced lemon on top. Lay 5 slices of bacon over the top of lemons draping over chicken. Add broth and wine to the bottom of the pan and lay remaining lemons (quartered) in liquid. Roast in the oven for 1 hour, remove bacon and return to oven. Roast an additional 30 minutes or until a meat thermometer reads 170 degrees. Let chicken stand 10 minutes before carving.


Roasted Spring Veggies

Heat oven to 425 degrees. I used 1 bunch asparagus, 1 pound fingerling potatoes, 1 pound green beans, 2 bunches spring onions. (You can use any veggies that are in season.) Cut veggies into pieces and place on a large baking sheet. Drizzle with olive oil and sprinkle with sea salt and pepper. Give the veggies a quick toss and pop into oven. Roast for 30-45 minutes, turning once halfway through. Sprinkle with parmesan cheese.