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    Chicken: Roasted Chicken & Vegetables


    Source of Recipe


    unknown

    List of Ingredients




    1 4-1b. (plus/minus) chicken
    1 stick butter, softened
    fresh herbs of your choice, to taste (I use bay leaf, garlic, sage, oregano
    & rosemary)
    1 to 3 lbs vegetables: Carrots, potatoes, onions, turnips, or whatever you
    like - mushrooms would be nice too
    1 cup liquid - wine, chicken broth, water, etc.

    Recipe



    Split bird down back or butterfly. Chop herbs & mix w/butter. Work half of
    the herbed butter under skin of chicken. Drizzle bottom of Dutch oven
    w/olive oil. Place chicken, skin-side-up, in oven. Season w/salt & pepper.
    Top chicken w/remainlng herbed butter. Use approximately 12 briquettes under bottom of oven and plus/minus 16 on top. Add vegetables, sliced to maximum of one-half inch thick. Add liquid. Cooks in approximately one hour and 15 minutes.
    There will be lots of broth, so make a pan of cornbread. Place a big slice
    cornbread in bowl - top w/chicken & veggies. Dress with a few more fresh
    herbs.
 

 

 

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