The chaos in our house is finally over. My son’s graduation is past, his party a success, and all our houseguests have gone. Sigh!

I’ve spent the weekend getting our house back to normal while my husband and sons are in Omaha for a baseball tournament. They’re expected back Sunday evening in time for dinner. I want to have something ready for the 4 of us that I won’t have to fuss with.

I decided to make oven roasted chicken with potatoes. Hy-Vee has whole chickens on sale for .79 cents per pound.

I really don’t have a specific recipe for this, but I’ll share how I make it:

I use one whole chicken that I’ve rinsed and patted dry. Fill the cavity with half of a lemon, a couple cloves of garlic, rosemary, poultry seasoning, salt and pepper. Place the chicken in a roasting pan along with potatoes I’ve quartered. And as far as the potatoes go, I use whatever is on sale or what I’ve got on hand. I also like to cut up a yellow onion and toss that in with the potatoes. I drizzle the chicken and potatoes with olive oil, salt and pepper. Bake uncovered in a 350 degree oven. If poultry and potatoes are browning too fast, cover with aluminum foil and continue baking. I usually bake this for an hour to an hour and a half.

I will also make a vegetable and tossed salad. I know my husband and boys will appreciate a home cooked meal after their trip back from Omaha.