Jac made the coleslaw, with Kraft coleslaw dressing.

The chicken was rubbed in barbecue marinade powder and then roasted.

The potatoes were cut in half and roasted under the chicken, which sat on a metal rack so that its juices and fat could drip down as it cooked. And so, roasted in chicken drippings, the potatoes were delicious!

And of course, here is my plate.