INGREDIENTS:1 whole chicken
2 Tbsp. Chicken Herb Mix (recipe follows)
1 Tbsp. searing seasoning
Chicken Herb Mix (yields 1 quart):
1 cup minced garlic
1 ½ cups fresh rosemary, chopped
½ cup Italian parsley, chopped
½ cup fresh sage, chopped
½ cup lime peel, chopped
6 oz. wood-grilled marinated vegetables
6 oz. roasted red skin potatoes
2 oz. chicken au jusDIRECTIONS:Per serving, place ½ rotisserie chicken on sizzle platter and place in oven. Cook in hearth oven until internal temperature reaches 165°F.
Place cooked chicken in the middle of an oval platter. On one side, place wood grilled vegetables and on the other side, place the oven-roasted red potaotes. Ladle 2 oz. of chicken au jus over the chicken. SERVINGS:2 servingsFrom:Chef Ken Sherepita, Pickwick & Frolic Restaurant and Club
