This recipe stems from the lowcountry. My lowcountry friend, Marsha, her mother, Mrs. Ravenel was a kitchen warrior. She cooked for years in the homes of the elite of Charleston and the lowcountry. Her mother was from France and a lot of her cooking was inspired from those roots. I had this recipe she shared with me a few years back and recently found it and wanted to share it!

You can spatchcock the chicken or turkey for this recipe. Your poultry will be super moist if you spatchcock and it cooks a lot faster.

Ingredients:

1 whole chicken

1/2 c. Garlic Powder divided

1/3 c. Red Pepper Flakes

1/2 c. Olive oil

Salt and pepper to taste

2 sticks of butter

1 Baby red potatoes

1 white onion chopped

1 bag baby carrots

1/2 cup white cooking wine

Directions:

Preheat oven to 425 degrees

Chicken:

Cut down the spine of the chicken breast side down

Lay out on your top oven rack. You’ll put the veggies on the bottom.

Season your chicken with garlic powder and red pepper flakes, salt and pepper. Paprika is optional. This is a traditional recipe.

After seasoned, take small skewers and put butter on them and put a few blocks under the skin of the breast. Cover the entire chicken with the butter skewers.

Place on the top rack!

Veggies:

In a large pan that is about the width of the chicken, put your potatoes, carrots, and onions in the pan and season with the rest of the garlic powder, and olive oil, salt and pepper. Add the cooking wine in the dish as well. Mix all veggies in the pan.

Place pan on the bottom rack!

Let chicken and veggies cook for an hour at 425.

Let chicken rest for 15 minutes, then enjoy! This is such a good recipe and the chicken comes out moist and veggies perfectly cooked every time.