Roasted Chicken & Veggies

It a tribute to classic Sunday dinners, here's my take:

Roasted Chicken
1 whole chicken
1/2 cup lemon juice
2 tsp dried rosemary
2 tbsp Dijon mustard
1 tbsp honey
1 onion, cut into chunks

Put half of onion chunks in chicken cavity.

Put chicken in large pot and scatter remaining onions on sides.

Mix together lemon juice, rosemary, mustard and honey. Pour over chicken.

Bake at 300-325 for 4 hours. (Longer cooking at lower temp will yield a more tender chicken, but you could cook it at 350 and finish in less time.)



Veggies
16 oz. thin green beans
1 squash, cut thinly
16 oz. mushrooms, sliced
2 tbsp olive oil
1 tsp garlic salt
salt
pepper

Roast in oven pre-heated to 400 for 20-30 minutes.