call me Ina

For those of you who don't know, Ina Garten is the Barefoot Contessa. She once owned the store and catering company by the same name but, now, hosts a Food Network show and writes cookbooks.
Anyway, she makes her husband chicken every Friday. It is Friday and yep, I am roasting a chicken. I call it my citrus chicken.
One whole chicken, washed, patted dry with paper towel, outside and in sprinkled with salt & pepper, and skin coated with a little olive oil. the citrus part is the orange that I quartered and shoved inside. 3 quarters up the um, rear and one in the neck. Since I had some fresh basil that was wilting, that wen in the cavity too.
I will roast on 325 for a little less that 2 hours. Since, I used orange, I will make sweet potatoes with orange zest (with a little nutmeg and chili powder).
Sweet potatoes will be cooked in the microwave then mashed with some chicken stock and orange zest (don't forget the salt).
For the girl's dinner, I will cube a breast off the chicken (giving my 3 year old a squirt of ranch to dip it in. That is the only way she would even look at the chicken.) I will mix in a little butter with their sweet potatoes. And serve with sliced apples.
The apples for my husband and me will be fried. A little olive oil (light not extra virgin) and butter in a skillet on medium heat. sliced apples go in and get turned after 5-10 minutes. Add a little brown sugar (like a tablespoon) and a bunch of cinnamon. Serve on fresh spinach or just with the chicken.
Maybe I will think about healthy ways to channel other of my foodie heroes.

Edited at add:
Thank you to Marianne who emailed me to point out that I missed something "in that post about sticking citrus up the chicken's butt". (She also likes to email me about my typos).
I actually turn the oven up to 375 for the last 30 minutes to get a nice crisp on the skin.