Now that I've created this blog all I can think about is cooking. We are going to have a lot of food at our house (in case anyone wants to come over to eat)! Last night we experimented with food photography. Took many pictures of the recipes but getting an appetizing picture of food is harder than it looks. Hopefully, my darling husband will figure out how to make my yummy food look good by the end of this weekend. That is his blog job. My sister is making this recipe tonight. No cooking for me since it is my son's birthday and we'll be going out to dinner. Happy 20th Birthday, Benj!

Lemon Roast Chicken with pan gravy, potatoes, carrots & onions (Bubble)
Preheat oven to 400

Ingredients:
2 chickens
2 lemons
4 onions, quartered
2 carrots, peeled and chopped or bag of baby carrots
8 Yukon gold potatoes washed and quartered
4 tbs olive oil
3 tbs flour
2 tbs butter
2 cups chicken stock
Lawry's Season Salt or Sea Salt
Freshly ground black pepper

Prep Chickens; remove innards from inside cavity & neck. Save for stock or toss.
Squeeze juice of 1 lemon on each chicken
Stuff each chicken cavity with the squeezed lemon & 1 onion cut into quarters.
Rub 1 tbs of olive oil on each chicken and season with Lawry's Season Salt & pepper (or lemon pepper if you have it)
Place the potatoes, carrots and remaining quartered onions in bottom of roast pan; toss with 2 tbs of olive oil & season with salt & pepper.
Place chickens on top of vegetables.
Roast for about 45 minutes. Stir vegetables occasionally.
Check chicken temperature with a meat thermometer until 165 degrees. Insert meat thermometer into thickest part of the thigh, making sure not to touch the bone.
Transfer chicken & vegetables to serving platter and tent with foil for 15 minutes.

Pan Gravy
Add 2 tbs butter to drippings in the pan
Melt butter.
Add 2 tbs flour to pan and use a whisk to scrape up browned bits (fond). Cook flour for 1-2 minutes.
Add 2 cups of chicken broth and whisk, whisk, whisk.
Cook for approximately 10 minutes. Add more chicken stock if too thick.
Season with salt & pepper to taste.