Roasted Chicken

1: Set oven to 400 degrees.

2: Half your small potatoes and shallots, cut lemons into 3 thick slices and remove garlic from peels.

3: Toss all veggies into a baking dish.

4: Place the chicken on top of the veggies.

5: Rub chicken with some good butter (be generous) and pour 1 cup of dry vermouth over the chicken and veggie mixture.

6: Dust chicken with herbs de Provence and add thyme sprigs as an option.

7: Bake for 45 minutes or until thermometer reads 165° (checking at 30 minutes recommended).

8: Enjoy and don’t forget to add some of that liquid from the pan when serving.