LEMONY ROAST CHICKEN WITH SAGE-SCENTED MASHED POTATOES
Makes 2 servings

1 teaspoon crushed black peppercorns
2 chicken breast halves, skin on, bone in
4 sprigs thyme
1 tablespoon olive oil
1/2 teaspoon salt
1 lemon, cut into 4 wedges

Preheat oven to 400 degrees F.

Press 1/2 teaspoon crushed peppercorns into skin side of each breast or thigh. Loosen skin and arrange 2 thyme sprigs under skin of each breast or thigh. Place chicken in shallow roasting dish. Sprinkle half the olive oil and salt over each piece of chicken. Squeeze juice of 1 lemon wedge over each piece of chicken.

Roast chicken in preheated oven 40 minutes or until golden brown and cooked through. Serve with remaining 2 lemon wedges.

SAGE-SCENTED MASHED POTATOES:
6 red new potatoes
1 1/2 teaspoons salt, divided
1 1/2 tablespoons butter
1/4 cup milk
1 teaspoon minced fresh sage
1/4 teaspoon freshly ground black pepper

Place potatoes in small pan with 1 teaspoon salt and water to cover. Bring to boil. Cook at low boil until potatoes are tender, 10 to 15 minutes. Drain and peel potatoes. Return to pan. Add butter and milk. Coarsely mash potatoes into butter and milk. Stir in remaining 1/2 teaspoon salt, sage and pepper. Serve hot.