'CHIC' IS THE ROOT WORD OF 'CHICKEN'

Style is all encompassing, and that's why I'm sharing my recipe for a simply delicious Friday night meal to prepare for the people you love. 

Here's what you'll need

J.P. CHENET CABERNET SYRAH a lovely red wine that goes with anything for only $9.95 at your local L.C.B.O.

1 Whole Free Range Chicken
Your choice of herbs (rosemary, terragon, thyme)
Montreal Chicken Spice from Clubhouse
1 Red Potato
1 Yam

1 Medium Onion

2-3 Carrots

2-3 Garlic Cloves

2 Tbsp Olive Oil

A Pinch of Sea salt

Preheat oven to 450 degrees. 

Cut 1 yam into 6 pcs. Cut 1 red potato into 4 pcs. Cut one med onion into 4 pcs. Cut carrots into 3.  Peel 3 whole cloves of garlic.  Put all of them into the roasting pan and toss with 1 Tbsp olive oil and a pinch of sea salt. Arrange leaving room for the Chicken in the middle, and put aside.

Pat dry the chicken with a paper towel.  Rub skin with olive oil and 'Clubhouse Montreal Chicken Spice'.   In the cavity of the chicken: add any fresh herbs (rosemary, basil, parsley)Tie legs with twine (cooking rope).  Cook at 450 degrees for 20 minutes, to sear the skin, then lower the temp. to 350 degrees cook covered, 15 minutes for every pound.  Bon Appetit!

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