Roasted Chicken and Wild Rice and Mushroom Salad



  1. 1 4lb chicken
  2. olive oil
  3. salt and pepper
  4. 1 lemon, quartered
  5. 1 onion, peeled and quartered
  6. sage

Rub the bird with salt, pepper, oil, and sage.  Stuff the other stuff into the body cavity.

Roast at 450 degrees for 15 minutes, then turn the heat down to 350 and cook 20 minutes per pound.


I also made a wild rice salad, adapted from this recipe.   Amazing as well, although, you’ll see it didn’t make the dinner plate (we forgot about it).  Instead, you’ll see roasted beets and broccoli, and mashed potatoes and gravy.


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