Roasted Platter

(serves 8):
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2 lbs fingerling potatoes
4 large sweet potatoes
1 head of garlic
rack of lamb (8 chops)
1/2 cup bread crumbs
2 T parsley, chopped
1 whole chicken
1.5 cups chicken stock
8 oz mirepoix
2 lemons; sliced
2 apples; sliced
1 oz butter
olive oil-for coating
zest from 1 orange
salt-to taste
pepper-to taste
3 rosemary sprigs
fresh sage-chopped
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1. Cut fingerling potatoes in half and toss in olive oil, rosemary, salt, and pepper; roast in oven at 400F for 35-40 minutes, or until tender when pierced with a fork.
2. Cut sweet potatoes into medium dice and toss with olive oil, orange zest, sage, salt, and pepper; roast in oven at 400F for 30 minutes, or until tender when pierced with a fork.
3. Cut off the top of the garlic head; coat garlic in olive oil and bake in oven for 45min-1hr, or until soft to the touch.
4. Season lamb chops and sear in a pan ~3 minutes on each side, or until golden; mix bread crumbs, olive oil, and parsley; coat chops in bread crumb mixture and roast in oven at 375F until the inside temperature reaches 125F; allow to rest.
5. Season chicken well and rub with butter; stuff chicken with lemons and apples; coat mirepoix in olive oil and place on bottom of pan; place chicken on top; add chicken stock; roast at 400F for 15 min (until brown); baste and turn oven down to 375F; roast until internal temperature reaches 165F; allow to rest.