A diary of home
I sliced onions and lemons and laid them on the bottom of a roasting pan.
I put some of the pieces into the cavity of the chicken along with some garlic and some fresh herbs from the garden. I sprinkled fresh thyme, sage, and sea salt on top and put it all into the oven along with some sweet potatoes.
When it was just about done I quickly steamed some green beans and sliced some cornbread I had baked earlier.
It will be nice to have this for fresh sandwiches and a soup later in the week.