MENU, WEEKNIGHT SPECIALS: ROASTED LEMON CHICKEN (After minimal preparation, this chicken takes an hour to roast, during which time you can prep the vegetables and boil the potatoes. About 10 minutes before the chicken is done, slide the trimmed vegetables, tossed with oil and salt and pepper, into the oven on a jelly roll pan placed on a rack beneath the chicken. They will finish roasting at the same time, leaving you with only the potatoes to mash.)
ROASTED ASPARAGUS WITH FENNEL, MUSHROOMS AND RED BELL PEPPER
