Oven Roasted Chicken
with Vegetables

So simple and so good! This is fast and easy to do, just watch the video.

Pre-heat oven to 400°;


5# roasting chicken
peeled garlic
peeled shallots
unslated butter
Rick's Chef Salt
Herbs de Provence
water and or wine (white, rose or red)

Optional - Truffle Oil

To make:

Cut the chicken in half as shown. Rough chop the garlic, shallots, carrots, celery and potatoes. Place in a baking tray and rub the butter on both sides of the chicken and toss any remaining butter in with the vegetables. Sprinkle with a fair amount of both Rick's Chef Salt and Herbs de Provence.

Bake just about an hour or until meat is at least 160°. Remove from oven and let sit about 15 to 20 minutes. Be sure to taste and season the juices, then plate, pour and serve.

End Note

Numerous different herb and spice combinations can be used to make this almost anything you want.

Video on Vimeo!

©2012 Rick and Diana Boufford & The Black Sheep Cooking Club
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