Sous Chef Kirk Bright
Baste 1 whole chicken with olive oil then pat on dried basil, thyme, salt and pepper.
Roast for 2 hours at 300 degrees.
While chicken is roasting, saute 1/4 cup chopped bacon in olive oil.
1/4 cup pearl onions
3 oz. green beans
1/4 cup cremini mushrooms
salt and pepper
When chicken is finish roasting, remove from oven and turn heat to 500 degrees.
Allow chicken to rest for several minutes, then cut in half.
Return the chicken halves to the hot oven for 10-15 minutes to allow the skin to crispen.
Make a simple sauce using chicken stock thickened with flower and seasoned with basil and thyme
Serve the chicken halves over the sauteed vegetable mixture, and drizzle with sauce.