Will made this awesome plate for our farm lunch Monday: it was probably the finest meal we have enjoyed this Summer!
Wash and chop Mixed Herbs (we included Garlic Chives and Rosemary). Mix Herbs well with 3 Tablespoons softened Butter or Olive Oil.
Rinse and pat dry Whole Chicken, place in roasting pan. Rub the Herb Butter or Oil all over the bird, give it a good massage! Sprinkle with salt and pepper.
Roast in a 450 degree oven for 10 minutes then turn the heat down to 350 for another 30-40 minutes. The skin will be crispy and browned, the juices will run clear and the internal temp will be 160 when it is done. Allow the bird to rest before carving up to serve.
For the Meal:
- Roast Potatoes (wash, trim and chop, toss with Olive Oil/salt/pepper, arrange on a baking sheet and roast in 350 degree oven for 20-30 minutes depending on the size of the potato chunks.)
- Prepare Corn (shuck, rinse, boil for 10 minutes in salted water). Serve with salted Butter if you like.
- Slice them ‘maters! Serve them simply sliced with a little salt to highlight the flavor.
