Roasted chicken dinner

Sorry I don't have a picture of this dinner sometimes I actually just cook and don't worry about having photos.

I had a 7 pounded roaster that I sprinkled liberally with lemon pepper.



I cut up three parsnips, two turnips and a package of Brussels sprouts. These I placed around the chicken, I added roasted walnut olive oil and my maple pepper to the vegetables. I roasted it at 375 for 2 hours.


I served it with mashed potatoes (Simply Mashed Potatoes). It was delicious.


For dessert I made a rustic tart with rhubarb and apple.The rhubarb is my own that I froze in the spring, the crust was Pillsbury from the dairy case. 
 

This is the perfect dinner for a cool fall day.