Mmm...chicken beast

I have only few pics, but Miss M and I also prepared a lovely roasted chicken with sides of steamed broccoli and welsh rarebit sauce (thank you Stouffer's!) and the Barefoot Contessa's roasted mustard potatoes.

For the chicken, we got a 4.5 lb roaster and shoved 1/2 an onion, some garlic, and half a lemon in its unmentionables, salted/peppered the outside, then brushed with olive oil and roasted for about 1 1/2 hours in my janky 425 deg. oven, occasionally brushing with butter. The chicken rested on a bed of the other 1/2 onion and lemon and more garlic. It produced an insane amount of juicy goodness, so we made gravy with the dripping. Very moist and tasty.

For the potatoes, we cubed about 3 lbs of Yukon gold potatoes, then tossed with 2-3 tbsp olive oil, 3 tbsp whole grain mustard, salt, and pepper. They roasted at the same temp as the chicken for probably 65 minutes or so. Again, my oven is janky.

The broccoli was steamed and doused with cheesy goodness. Mmm.