Wow, it's been a long time since I've posted anything here.  I've been doing a fair amount of cooking, but none of it seemed interesting enough to post about.  That's probably not true, so hopefully things'll pick up a bit here.

Last night I had a craving for chicken, so I picked up a nice 5 1/2 lb. "Rocky" organic roaster at New Seasons, as well as some veggies to go with.  My wife gave me one of those stand-up chicken roasting doo dahs a few years back, so that's what I propped Rocky up on, in a roasting pan. 

I rubbed the outside of the bird with olive oil, coarse salt, rosemary, and some black pepper, and set him roasting at 350°, with me electronic thermometer/alarm in place.  I love those things.  Totally worth every penny (and they aren't very expensive).  I set the alarm for 180°, and prepped the veggies.

About an hour into it, I took some brussel sprouts, fingerling potatoes, carrots, and chopped rutabega, and mixed them with salt, olive oil, and some more rosemary, then popped them into the bottom of the roasting pan with the chicken.  About an hour later, the alarm went off, and dinner was served. 

I've just recently started roasting brussel sprouts like this, and I love it (as does Vikki).  They aren't mushy at all, and it really cuts down on the "cabbagey" smell of them. 

The chicken came out very moist, thanks mostly to the thermometer.  It really makes a huge difference.

Tonight, the leftover chicken and veggies will chopped up, gravied, and topped with biscuits for a chicken pot pie (one of my all time favorites).  I'll probably add some sage, which I really enjoy with poultry, but I didn't want it to burn on the surface of the bird.  The rosemary holds up better.