Preheat oven to 425 degrees. In a deep baking dish (I love my Pampered Chef Covered Deep Baker) place a sliced onion to create a ‘rack’ for the chicken to sit on. Place chicken on the onion, breast side up. Inside the breast cavity place 2 peeled cloves of garlic, 1 lemon, sliced and ½ an onion sliced. I then coasted the outside of the chicken with butter and sprinkled it with a spice combination from Penzey’s Spices. You could use just salt and pepper and I would be fine. Place in the oven, uncovered, and bake for about 90 minutes, or until a thermometer inserted in the thicket part of the breast and the thigh reads at least 165 degrees. Let rest for 15 minutes.

Fry up ½ package of bacon and set aside. Drain bacon grease from the pan, leaving 1 tablespoon. Chop 2 bunches asparagus (I only chop the top ½ of each bunch) and slice one carton of mushrooms. In the pan heat the bacon grease and lightly sauté the asparagus and mushrooms until slightly tenders. Crush bacon over the top and stir in.

I used mini red potatoes as they were on sale. Slice potatoes in half (if using full sized New Potatoes I would slice them lengthwise and cut into 8ths. Pars boil until a fork easily pierces the flesh, remove from heat, drain and place in a baking dish. Place 2 tablespoons butter on top of potatoes and sprinkle with 2 teaspoons freshly chopped dill weed or dried herb. Stir until butter is melted and then place in the over at 425 degree for 15 minutes or until the potatoes are tender all the way through.