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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Roasted Chicken w/ roasted veggies

Cook 4 pieces of bacon and let cool on paper towel, disgard most of bacon grease and brown red onion in skillet for 10 minutes. Add 1/4 teasppon of salt and pepper and 1/2 teaspoon of tyme. Cook another 2-3 minutes. Mix all the onion with the bacon let cool. Spread the bacon onion mixture under the skin of the chicken breast and spead some more it on the outside of the skin. Season outside with some salt and pepper.

mix together carrots, gold potatos, and an onion sliced up with 1/4 teaspoon of salt and pepper and 1/3 teaspoon of tyme. I placed all this is a baking dish and placed a V rack on top to hold my chicken. Cover chicken loosly with tin foil but not the veggies.  Cook at 325 degrees for about 2 hours until chicken is done. I took off the chicken and let it rest while i kicked up the heat on the egg to 400 degrees to help brown up the veggies.

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