L is for lemon basil chicken with garlic and spinach mashed potatoes

This recipe was a commemoration of our first "date." (And by "date," I mean "bait-and-switch-candlelit-'dinner-party'-with-no-guests-and-let's-not-talk-about-
that-pesky-boyfriend-while-we-chat-it-up-until-four-in-the-morning.")
We've all had one of those, I'm sure. But for everyone's handy reference, this kind of experience goes well with a nice roast chicken. You may not know what the hell you're getting yourself into, but at least you'll both be well fed. And it tastes even better the second time around.

Ingredients

chicken and potatoes

1 whole chicken
2 lemons, sliced thinly
1 lemon zest
1 large bunch basil
1-2 sprigs rosamery
5 creamer potatoes
4 cloves garlic, crushed and minced
1 head fresh spinach
3 tablespoons unsalted butter
2/3 cup milk or cream

apetizer platter

roasted, peeled red, yellow, and green peppers drizzled with olive oil
asparagus sauteed in oil and lemon juice (salt and pepper to taste)

Preparation

Separate skin on the breast of chicken from the breast so that there are large pockets -- in which to place 2/3 of the basil and sliced lemons. Place remaining basil and lemon along with rosemary in the cavity of the chicken. Roast at 375 for appropriate time based on weight. Boil potatos for 20 minutes or so as well as briefly steaming spinach until wilted. While waiting for water to boil, melt butter in pan with lemon zest, garlic, and a little olive oil. Mash potatoes and add butter, milk, and spinach.