Roast chicken with carrots, potatoes, and onions
Steamed asparagus
Chocolate cupcake from Baked and Wired

We've decided we prefer the Thomas Keller method of roasting chicken to the Joy of Cooking method, because it gives you a crispier skin while keeping the meat moist. I wish I had a rotisserie though, so the bottom and sides wouldn't be so soggy.

Roast 25 minutes at 475 F, and then reduce to 400 F and roast 45 min or until inner thigh registers 180 F and juices run clear.