Roasted Chicken and Vegetables

1 4 lb. chicken
1 stick butter, softened
fresh herbs of your choice, to taste
1 to 3 lbs. vegetables: Carrots, potatoes, onions, turnips, or whatever you like - mushrooms would be nice too
1 cup liquid - wine, chicken broth, water, etc.

Split bird down back or butterfly. Chop herbs and mix with butter. Work half of the herbed butter under skin of chicken. Drizzle bottom of Dutch oven with olive oil. Place chicken, skin-side-up, in oven. Season with salt and pepper.

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.