1 Whole Chicken
1 tsp of Rosemary
1 tsp of Oregano
3 tbsp of Butter or Margerine (or Oleo as my Grandmother calls it)
1 sprig of Sage or Thyme (optional – also a sprig is just one “stick”)
1 tsp of Salt
1 tsp of Pepper
Wash the Chicken and pat dry before placing on a baking pan or roaster. I decided to use a baking pan as it’s universal. I suppose you could also use a cake pan as it looks like a baking pan just put foil down first.
Put 1 tbsp of Butter or Alternative into the cavity of the chicken with the sprigs of Sage & Thyme. If you do not have the sprigs you can always just add an extra pinch of Rosemary & Oregano. Melt the other 2 tbsp of butter with the Rosemary, Oregano, Salt and Pepper. This will be your baste. Slather it all over the Chicken in every crease and under the skin, where capable and place it back on the pan.
Cover the pan with foil or put the top on your roaster and cook for 1hr and 30min or until the temperature of the Chicken exceeds 165′ to 180′. If the chicken can be pulled off with a fork then you know it’s done.
Viola! Since that was so simple I decided I would just put a little extra recipe below.
Wash & peel two potatoes per adult, one per child and cut into cubes, wash and drain again. In this case I used six potatoes. Boil the potatoes on high until you can part it with a fork without effort. Drain and Mash the potatoes with 2 tbsp of Butter (or alt). Once the potatoes are mashed thoroughly then pour in 1 cup of Milk and stir until they are creamy. Add Salt & Pepper to taste. Now you have a meal!