Last recipe served in Virginia

This is the last real meal that I am going to cook in VA. Tonight’s dinner is pea soup and steamed buns. I heard about this on Martha’s radio show. It is called Engagement Chicken. It comes from Glamour Magazine’s “100 Recipes Every Woman Should Know“cookbook. I love roast chicken. I could say it is my favorite meal. This was very easy. I added roasted potatoes and mixed veggies from the freezer. I have whittled the freezers and the pantry down and the rest will be donated to the food pantry.
Roast Chicken, serves 2-4
Ingredients:
1 (4#) chicken
½ C freshly squeezed lemon juice
2 whole lemons
1T coarse salt
½ t freshly ground pepper
Directions:
1. Preheat oven to 400 degrees with rack set in upper third.
2. Remove giblets from chicken and rinse chicken inside and out with cold water. Set chicken, cavity-side down, in a colander to drain for 2 minutes. Pat chicken dry with paper towels and place breast-side down in a medium roasting pan fitted with a rack; pour lemon juice all over chicken, inside and out. Season chicken, inside and out, with salt and pepper. (If you do not have a rack, scrunch up a bunch of aluminum foil to raise the chicken off the floor of the roasting pan)
3. Pierce whole lemons three times with the tines of a fork; place pierced lemons inside cavity. Using kitchen twine, truss chicken to enclose. Transfer roasting pan to oven and reduce temperature to 350 degrees; roast for 15 minutes.
4. Remove roasting pan from oven and, using tongs or two wooden spoons, turn chicken breast-side up. Return chicken to oven and cook until a thermometer inserted into the thigh reaches 180 degrees and juices run clear when thigh is pierced with a fork, 1 hour to 1 hour and 15 minutes.
5. Let chicken stand 15 minutes before carving. Transfer carved chicken to a serving platter and pour juices from roasting pan over chicken.
The word from Glamour is that they got hundreds of letters from women saying that their boyfriends popped the question after eating this chicken.
Moving to TN.  Taking about a week off from cooking.  Have to pack the pots and pans.