Today was a rainy, sort of gloomy day, so I decided that roasted
chicken was on the menu for dinner. I stuffed a 6-pounder with onion,
lemon, garlic, and rosemary, and coated the skin with a mix of olive
oil, lemon juice, rosemary, paprika, and salt. Roasted it at 350 for
about 2.5 hours (the house smelled SO good!!) and served it with baked
tomatoes--stuffed with orzo, garlic, parmesan, basil, oregano, and a
handful each of chopped spinach and parsley--and a sauteed medley of
green beans, yellow beans, and carrots cooked with a dash of balsamic
vinegar. 'Twas a truly yummy meal!

Will use the carcass to make my chicken corn soup with rivels on
Tuesday or so...

What did everyone else have for dinner?

Mary