Thanks to my mom’s suggestion of roasted chicken, I’ve decided to… roast a chicken.
I’m going to make a compound butter with shallots, garlic, thyme and rosemary and rub it under the skin, and stuff the cavity with lemons and moar shallots. I’m also making roasted winter veg (potatoes, carrots, and baby beets) and a green salad. For dessert, there’s going to be baked figs with cinnamon and honey with Chantilly cream on the side. I got a rosemary and sea salt focacia from the bakery that sells on the market stall. After that, given that I got unwaxed lemons, there may be some experimentation with cocktails, of some sort.