Sunday Roasted Chicken

Rinse and dry chicken thoroughly. Cover outside with olive oil, sprinkle salt and pepper over skin. Cut one lemon in half; cut garlic head in half, and place both inside cavity of chicken. Place in an over-proof roaster pan. Preheat oven to 350 degrees, roast chicken for 15-17 minutes per pound or until juices run clear. Place broth and lemon, cut in half, in a saucepan on stove, and simmer for 10 minutes. Remove chicken from pan, place pan on top of stove. Remove lemon from broth, add chicken broth, reserving 1/2 cup, to roasting pan and stir. Add cornstarch to reserved chicken broth, stir broth into roasting pan, and cook on low until thickened. Salt and pepper to taste. Remove garlic, discard garlic skin, and add cloves to gravy. Remove and discard lemon halves inside of the chicken.
Serve with gravy on side.

Capt. Jim's Roasted Sweet Potatoes

Preheat oven to 325 degrees. Spray a cookie sheet with PAM and place in the bottom of the oven. Cut the potatoes, unpeeled, into long, thin strips. Place in a large bowl and add all the other ingredients. Toss thoroughly. Remove cookie sheet from oven and place potatoes in a single layer on the cookie sheet. Bake until lightly browned. Remove to platter. May be dressed with the juice of a fresh lime just prior to serving.

Fresh Cranberry Relish

Zest 1 orange and set zest aside. Lightly toast almonds. Peel and section oranges, place in bowl of food processor with cranberries and currants. Process until course chop. Remove to bowl, add sugar, almonds, cinnamon, and reserved zest. Stir well, refrigerate for up to a week.

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