Submitted by: Chef Peter from Elgin, Il
Yield: 4-6 servings
Place butter in a bowl and allow to get very soft.
Split Chicken and splay open.
Mix Herbs de Provence and Bloody Mary Mate into butter.
Lift skin of chicken and rub seasoned butter over as much of the chicken under the skin as possible. Spread remainder on outer skin of Chicken.
Place chicken into roasting pan, uncovered and put into an oven pre-heated to 250 degrees. allow to roast for 1 1/2 hours.
Cut potatoes into 1/4 inch discs and place in roasting pan with chicken. Allow to roast another 1-1/2 hours.
You may add finely chopped garlic to the butter as well, if you so desire. Goes wonderfully with Ratatouille vegetables.