Roast Chicken and Divine Brussel Sprouts and Furniture Rehab

So, it seems as though I'm totally obsessed with white furniture for my new place. This complete opposite of the green, pink and red haven that was my old place. Funnily enough, one of the ediors at Domino Magazine wrote about this very same experience in this month's issue (which I picked up because of the bright, happy, hot pink and green cover). She's going from what looks like a lot of purple to greige (gray-beige, which she said made her a bit sad... well, yeah). The couch, being a couch, is a main offender and it actually needs a lot of love. Now, I've looked at many couches online, in person, in magazines. I want a white slipcovered one...or a crazy pucci patterned one. Hmmmmmmmmm...

Anyway, in the midst of all the decorating drivel, last night, I discoverd THE most delish way to make brussel sprouts. First, you have to roast a chicken... Roast chicken rocks. It's easy, delicious and the leftovers can be used a million times over- sandwiches, quesadillas, soups, you name it. This is a great thing to do after work when you are tired.

Chicken and Brussel Sprouts

1 4 lb. chicken, preferably not fatty and not fed hormones
1 lemon, quartered
1 onion, quartered
herbes de provence or other herbs (thyme, rosemary, marjoram, any combo, fresh or dried)
brussel sprouts - a lb or so, trimmed and halved

Place the chicken in a 13" or so baking dish. Place the stuff in the bag (you know, from inside the chicken), around the chicken (obviously, take it out of the bag). Place herbs (and salt and pepper if you wish) in the chicken cavity, followed by quarters of lemon and onion and more herbs. Sprinke a few more herbs over the chicken and add salt and pepper if you are using it. Cover the baking dish with foil, making sure to seal it well. Bake at 300 for 20 mins per lb, or until nearly cooked. Carefully open the foil cover and discard most of the liquid- try to get out all the oily bits (you don't actually have to do this, but...). Throw the brussel sprouts around the chicken and stuff in the bag. Increase the temp to 350, cover the dish again, although not as tightly. Bake another 30 mins, then uncover and bake another 15. The chicken should be crispy outside and moist inside, and brussel sprouts should be meltingly soft and yummy.