Ok. So. This isn’t going to be a measured, neat, consistent looking recipe.  Together we can get the idea. Let’s go.

Here’s what you need. Veggie choices are yours. I’ll show you what I used.

 

I love these White Sweet Potatoes.  They offer a unique sweetness and texture. I skin these, and leave the skin on the red ones. I used a sweet vadalia onion, about half. And carrots.🥕🥕

Then the star of the show!! The bird.

I patted this guy dry. In the cavity and out. Most bacteria conscious people may not like this, but I let it sit on the counter and dry even more as I prepped my veggies.

I discarded the giblets and what not. No thanks.

I folded the wings under, and used salt and pepper together, tossed into the cavity. Little more over the bird.

This blue speckled roaster makes me happy. It’s been with me for a long time. Has a lot of meals under its belt.  It just makes me feel something nostalgic.  I love it. I sprayed it with olive oil. This really neat Misto thing was used for that. Then I put my veggies in there, with some fresh basil and Mrs. Dash.

Now for this so easy herb butter.  Found these “roasting herbs” at Kroger.  You could easily use any herbs you desire here. This blend was a good chicken blend in my opinion.

You could also use real honest to goodness butter, I used “Smart Balance. ”  to me, it tastes just as good,  and is easy to cook with.

Put your butter in a saute just until it gets white there on the edges.

Add your herbs.

Saute for just a few minutes. Move those herbs all around to lift out the fragrance and flavor that butter!

Take off the heat, and stuff those herbs into the cavity.

You are now left with this delicious herbed butter to brush all over the chicken. How delicious would this herbed butter be on a grilled steak??

Place chicken on a rack and brush that luscious, fragrant herbed butter all over!

Now ya roast. 350 – preheated oven for an hour.

Here is the kicker. Don’t cover that bad boy.

Let it roast!!

Kitchen Fact:

The safe internal temperaturefor cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometeris your best bet for determining thetemperature of your chicken, and if you’re cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.

Wine choice should be a blush one, or moscato, or even a sangria complements all these flavors.

I pictured that wine bottle holder. It’s another thing that makes me happy. Bought that in beautiful Cancun.  It brings to mind that beautiful place and the memory is perfect.

 

Stuff:👇

MISTO

DELALLO

Simple Truth Organic

Deer Creek Wine