Herb Roasted Whole Chicken

Whole Chicken ( i prefer an organic one)
2 tsp. dried mustard
3 garlic cloves mashed and minced
1 tbs. dried rosemary
1 tbs. fresh sage
1 tsp. fresh thyme
2 tsp. kosher salt
1 tsp black pepper
2 tbs olive oil
2 tbs lemon juice
1 cup dry white wine

Preheat oven to 325.
Place the chicken on a roasting pan.
In a small bowl mix all ingredients except the wine. Make a paste and smear unto meat. Pour wine in the bottom of pan.

Bake for about 1 hour or until your thermometer reaches "poultry ready temperature".

You can also make this recipe with a turkey breast.

Roasted Red Pepper Soup

Broil 3 large red peppers turning as needed until charred. About 10-12 minutes. Allow the skin to look bubbly. It will be easier to peel. Cool and remove stem, seeds, and peel.
Peel and chop 3 yukon gold potatoes.
Cook 1 large onion in olive oil until transclucent. Add potatoes and 4 cups of chicken broth. Simmer gently until potatoes are tender.
Puree in small batches in a blender. Place a towel over blender and leave lid slightly open to prevent heat explosion.

Serve with a drizzle of Virgin Olive oil or sprinkle shredded cheese.

Add sea salt and fresh peppercorn as desired.

My kids LOVED this recipe.
I also use Roasted Red Peppers that come in a jar on a last minute need.