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Simple, homestyle goodness tonight... whole roasted chicken with halved red potatoes, quartered onions, quartered red, green and orange bell peppers, and halved tomatoes
The bird got a solid olive oil rubdown, then a very generous coating of a new spice blend I found called 'Brew Pub Chicken'
Its going super low and slow at 300 for 3+ hours or so, I want it falling off the bone, I'll cover it with foil about 2/3 the way through to keep it from drying out too much, but I want the skin well rendered
Plus, all of the chicken and veggie juices are going to make a sick gravy for the potatoes
Gonna be eating like a king later, but first... many cocktails will be quaffed
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