Roast Chicken

For dinner tonight, we are having:

A whole roasted chicken, stuffed with onion, lemon, garlic, and thyme
Vegetables roasted around the chicken (red potatoes, carrot, onion, brussels sprouts, thyme, oregano, tarragon)
Roasted asparagus

The chicken was salted and peppered on both inside and outside. Olive oil on outside. I am cooking the chicken for 20 mins at 425º, then I will add the vegetables (which have been cut to similar sizes, oiled, salted, peppered) to surround the chicken. Rotate the pan, lower temp to 375º.

This is an adaptation of an earlier method, in which I have onions etc. surrounding the chicken from the get-go. The problem I encountered with that was burned vegetables and burned juices---like actual black smoking burn! It was wrecking my pans. (..a problem I have since solved: Thanks Bar Keeper's Friend!) So, I am going to do some initial high-heat cooking to help the chicken brown, then will add the vegetables later and lower the temp.

 This is the chicken after 20 mins, with vegetables just added. It's a bit nekkid still.  Also: better not to pepper the outside, for aesthetic reasons?

The Afterparty

We finished the brownies last night, so dessert tonight will probably be Easter candy. I cannot get enough of those Cadbury mini eggs. Anyone else refer to them as "robin's eggs"?

I have my eye on some sort of baked fruit crisp, but it is really not the season for such things just yet. And for dietary reasons we're trying not to keep the house stocked with too many delicious things. Buy frozen fruit, make a small-sized crisp? Save it for next week? Proceed at will, use less sugar/butter and try Splenda instead?

Leftover plan: 

Lunch tomorrow will be tomato soup from Sunday night. (I'm sure I will be posting about that soup soon enough.) Dinner will be leftover roasted chicken, cut up and added to a pasta of some sort. Or, if there are enough roasted veggies left, we will just have chicken and vegetables once more.