Roasted Chicken and Vegetables
Top chicken with remaining herbed butter.
Use approximately 12 briquettes under bottom of oven and 16 on top. Add vegetables, sliced to maximum of one-half inch thick. Add liquid. Cooks in approximately one hour and 15 minutes.
There will be lots of broth, so make a pan of cornbread. Place a big slice cornbread in bowl - top with chicken and veggies. Dress with a few more fresh herbs.
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