Whole chicken, cut
Potatoes
Crisco
Salted butter
3 19.5 oz cans of green beans.
Milk
Onion powder
1/2-2/3 cup heavy whipping cream

Rub potatoes in Crisco. Cook at 385 degrees on a baking rack for a half hour, then flip and cook for another half hour or until soft.

Cut a whole chicken, then butter the top skin side of each piece. Broil, and flip when skin is golden and butter other side. When both sides are golden bake at 375 for 20 minutes.

Cook green beans on low for at least 1 hour. Drain and add cream.

Halve potatoes, then mix in mixer with a touch of milk and some onion powder and butter. Butter outside of potato skins and fill with potatoes. Score and butter the tops. When chicken is done, broil potatoes until tips are browned.