Roast chicken and new flowers

Yesterday I made a roast chicken. It was delicious! See recipe and pictures below.

Roast Chicken, potatoes, and garlic

http://kitchen-confidante.com/roast-chicken-potatoes-garlic

1 5- to 6-lb chicken

2 tablespoons butter, melted

kosher salt freshly ground black pepper

aromatics for the cavity

half a lemon

half an onion, quartered

garlic cloves, peeled

rosemary

2-3 tablespoons olive oil

6 red skin potatoes, cut in pieces

1 head of garlic, cloves separated

1/2 onion

1. Preheat the oven to 425°F. Allow the chicken to rest at room temperature for a half hour prior to baking.
2. Rinse the chicken and pat it dry with paper towels. Season the cavity with salt and pepper. Insert aromatics into the cavity and tie the drumsticks with kitchen twine. Tuck wings under the bird. Using a pastry brush, butter the skin evenly and thoroughly. Season the skin generously with salt and pepper.
3. In a large roasting pan, toss the potatoes and garlic cloves, and onion in olive oil and season with salt and pepper. Arrange the potato mixture around the chicken, creating a nest around the bird.
4. Roast in the oven for about 1 1/2 hours or until the internal temperature of the chicken breast is 170°F. Let the chicken rest 10 minutes before carving.

Also, I bought some plants this week. They are mucho pretty. See below