Valentines day feast

I think we are keeping it simple this V-day, Brian wont get home until 8pm.. and he works the next morning at 5.. so I am making him a comfort food dinner.

Menu:
Citrus and Garlic whole roasted chicken
Grilled Asparagus wrapped in proscuitto
Steamed artichokes with garlic pesto butter
Roasted cauliflower and garlic mashed potatoes

Easy, simple, and delicious.
Chicken: Clean a roaster chicken, wash inner cavity and trim off excess fat. Rub inside cavity with kosher salt, and then rub entire chicken with olive oil. Break up one whole head of garlic and mash with either your knife or a rolling pin, and put the whole mess of it inside your chicken. Cut an orange and a lemon in half, squeeze juices into chicken, and place the peels inside chicken as well. Preheat your oven to 375. Sprinkle some kosher salt, pepper, garlic powder, and some Italian seasoning on top of your chicken. Create a tent of aluminum foil and set it over your chicken, but don’t press it against the meat.
Roast for 45 minutes, remove foil and baste chicken. Roast for another 45 minutes, and check for internal temp, or poke a hole where the thigh meets the breast and see if the juices run clear.. clear juices mean your chicken is done. Another sure sign is if the leg easily separates from the chicken body.
Grilled Asparagus: Simple, simple, simple! In the summer I make this on the BBQ, but your broiler works just fine. Snap off the ends of your asparagus where the stem naturally wants to snap. Toss with some olive oil, kosher salt, and cracked pepper. Lay out on broiler pan and broil until starting to blacken on the tips. It should still be crisp, it will have wonderful flavor. Take a strip of proscuitto and wrap it around 6-10 spears, then set back under the broiler for a few seconds on each side to seal.
Steamed Artichokes: Trim off the ends of your artichokes so they sit flat in the bottom of your largest pot. Fill your pot with 50% water, 50% chicken stock. Add in a tsp garlic powder, juice of one whole lemon, and 1 tbsp kosher salt. You can also toss in some garlic, but keep the cloves whole. You may need to use a plate to keep your artichokes weighted down in the water, cook until the "leaves" pull freely from the body of the artichoke.
Dipping sauce: 1/4 cup pesto (I just buy bertolli pre-made pesto, its wonderful), 1/2 tbsp minced garlic, 1/4 cup butter. Melt in small saucepan and cook for a few minutes over low heat until well combined, serve in small ramekins or dipping sauce dishes.
Roasted Cauliflower and garlic mashed potatoes: 1 pound cauliflower florets, steamed until very soft. 5 roasted garlic cloves, 2 pounds skinned potatoes, boiled until soft. Toss cauliflower into food processor and pulse until smooth and creamy. Stream in some cream if needed. Add in garlic, and potatoes, and pulse until super creamy and smooth. I put mine in a frosting bag and pipe with a star tip for a fancier look, and then set some of the cut chicken slices on top of the potatoes.