1. Fill the whole chicken with everything but the lemon, cut the lemon in half and grill the lemon with the grill on high. 2. Coat the skin of the chicken with black pepper and kosher salt, and place the lemon inside as well. Roast the chicken at 475 for the first for 10 minutes and then lower the oven to 375 for another 30 minutes, let rest for 5 minutes, and then cut and serve. 3. Peel and slice 6 Kennebec potatoes and cut them in pieces. 4. Blanch the potatoes in boiling water till soft enough to be easily poked by a toothpick. 5. Place them in the oven with 10 cloves of garlic smashed with a knife, salt, pepper and rosemary enough for the amount of potatoes. Let them go at 375 for over 1 hour till very crispy on the outside. 6. For the caramelized Cipollini, it's even easier. Peel them, blanch them with boiling water for 5 minutes and then roast them in butter in a pan on slow fire. Salt and pepper them and add 1 tablespoon of balsamic vinegar. Keep them on fire till golden brown. Buon appetito.