Herb Roasted Chicken and Individual Scalloped Potatoes (Courtesy of P Dub)

So I am slowly getting this mommy thing down and have found the secret to sanity in our house is having every minute of the day scheduled. Does this leave for much spontaneity? Um, no. But when you are balancing a schedule for someone who eats every three hours (and sometimes my little piggy likes to eat every 2 hours)...there's really no place for spontaneous anything. I have been making time to cook dinner though and basic home cooked things that take a few minutes to prepare have become new favorites. One of these days I will be baking up a storm again. Until then, simple savory dishes may be the highlight of this site.

I don't know if any of you read Pioneer Woman, but I do and I heart her. I want to be B.F.F. with her. Her humor, honesty and anecdotal approach to story telling make me want to move to the country and be her neighbor so I can bake her a pie...Isn't that what neighbors in the country do- bake each other pies? Well she featured a roasted chicken and individual scalloped potatoes and I had to try.

I knew my meat and potatoes hubby would love both and you know what? I was right. You know what else? While the chicken is fantastic and everything that a roasted chicken should be...these potatoes are ROCK STAR amazing! Wow. Wow is all I can say. My husband (in mid mouthful) claimed the potatoes were the best things ever.

Roasted Chicken: (adapted from Pastor Ryan's recipe on Pioneer Woman)
1 whole chicken- rinsed and patted dry
1 Tbsp. rough chopped fresh thyme
1 Tbsp. rough chopped sage (I used rubbed cause that's what I had)
lots of salt and pepper to your liking
1/4 cup canola oil
1 lemon- chopped in quarters
1 onion- chopped in quarters
3 cloves garlic- rough chopped
Note: you can use any of your favorite herbs. PW used rosemary too, but I am not a big rosemary fan. I know, I know. How dare I!

Directions:
Preheat oven to 450.
Rinse your bird and pat her dry (make sure to remove the unmentionables from the chest cavity)
In a small bowl mix together herbs, salt, pepper and oil.
Shove the lemon, onion and garlic in the birds you know what.
Rub the herb mixture all over the bird.
Cook at 450 for 1-1.5 hours.
Let the bird sit for 10-15 minutes before slicing to let the juices rest. Enjoy!

Individual Scalloped Potatoes: (recipe adapted from Pioneer Woman's Tasty Kitchen)
8-10 small red creamy potatoes (smooth red will do)
12 Tbsp of butter divided in halves
1 cup diced ham
1 cup shredded sharp cheddar (best if you shred your own)
Optional- sliced scallions

Directions:
Preheat oven to 350.
Thinly slice potatoes with skins on.
In Muffin tin, place butter pats in the bottom of muffin tin.
Then layer potato, ham, cheddar, scallion and repeat until muffin tins are bursting with ingredients and you fear they will topple over.
Top tower of goodness with another butter pat (don't judge, just do it).
Bake in the oven for 25-30 minutes.

Note: PW adds heavy cream. I did not and these were still fantabulous. Feel free to add cream if you dare.

Now I'll leave you with some dessert- adorable baby style (she fell asleep in Daddy's arms while they were "dancing")! Enjoy!