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Victoria and Lindsay are back at it with this fun and fabulous show all about CHICKEN!

We make chicken 2 ways...

Whole Roasted Chicken with Potatoes and Veggies Rubbed in an Herb Butter


Mediterranean Style with Tomatoes, Garlic, Olives, Lemon and Herbs

The BEST Roast Chicken

Gather around and enjoy the best roast chicken you'll ever make and eat!


  • 1 whole bird { I prefer Bell & Evans}

  • 1 lemon

  • Poultry Blend of fresh herbs

  • Thyme-rosemary-sage

  • Fresh flat-leaf parsley

  • Medium to small potatoes / multi-colored are fun

  • 1 sweet onion

  • 4 carrots

  • 2 large celery stalks

  • ½ to 1 stick of butter to taste

  • Olive oil

  • Kosher salt & coarse black pepper

Instructions -

  • Heat oven to 400

  • Make a rack on the bottom of large roasting pan{tin foil is great, you can toss when done} with carrots and celery. Halve carrots, these will roast & be part of your side dish with potatoes & onions.

  • S&P cavity of bird and stuff with !/2of lemon small bundle of all herbs then plug w/other ½ lemons.

  • Place the bird on the rack of veg, place onion sliced into 4 wedges in corners of the pan. Cut potatoes in half and place around the bird.

  • Take butter, approximately ½ tsp of each herb{removed from stems and finely chop all together.

  • The addition of some kosher salt on your cutting board will assist in this process. You will get a nice fine chop.

  • Mix into butter with a generous pinch of salt & pepper. The chicken & potatoes need salt! Massage butter mixture all over the skin & get potatoes if you can. Hit any dry areas with a drizzle of olive oil. Natural birds have no fat & you will want a nice lemony gravy.

  • Cook for 1 hour, halfway through baste with nieces gently not to knock off your herb rub.

  • When your drumstick will wiggle free with some pressure your birds is done!

  • Let rest for at least 15 minutes before you slice into it for juices to settle for juiciest results. It will stay super hot!

  • Serve with crusty bread for dunking in juices. Enjoy!

Mediterranean Chicken


  • 1 lb organic chicken thighs - fat removed

  • 1 - 3 cloves of garlic minced

  • 1 red onion sliced

  • 1.5 cups halved cherry or grape tomatoes

  • 1 cup pitted Kalamata olives

  • 2 lemons quartered

  • Olive oil

  • Salt, pepper and Herbs De Provence

Instructions -

  • Heat oven to 400

  • In a baking dish layer chicken, red onion, olive oil, olives, tomatoes, garlic, salt, pepper, herbs, lemon slices

  • Bake in oven for 15 - 20 minutes

  • Serve hot with a mixed green salad and a chunk of good bread

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