3-5 Lb. thawed roaster 8 red potatoes 1 bag baby carrots 1 white onion 1 whole garlic bulb 2 Tbs. butter

2 tsp. garlic salt 1/2 cup brown sugar 1/4 cup cumin 2 tsp. onion powder 1 tsp. Italian seasoning salt and pepper to taste

Preheat oven to 350 degrees.

Slice or chop potatoes with skins on. Wash and place in roaster pan. Wash carrots and place in roaster pan. Season potatoes and carrots with garlic salt, onion powder and Italian seasoning. Top with butter and set aside.

Cut onion in fourths, seperate garlic bulb into cloves, wash and set aside.

Clean out chicken and wash inside and out. Flavor inside and out with salt and pepper. Stuff chicken with garlic cloves, onion and fresh rosemary. Tie legs together.

Combine in separate bowl the brown sugar, cumin, garlic salt and onion powder. Rub this mixture over top and bottom of chicken. Place chicken in roaster pan on top of potatoes and carrots. If desired place rosemary sprigs on top of chicken for decoration. Fill roaster pan with water to half the height of potatoes and carrots. Put lid on roaster. Bake 2 1/2 to 3 hours or until done. For nice golden color, bake uncovered for 10 to 15 minutes more. Remove from oven and replace lid. Let stand for 10 minutes.

Glen's Chicken Truffle Shuffle

2 skinless boneless chicken breasts 1 cup flour 1 tablespoon butter milk 1 cup bread crumbs 1 cup parmesan or romano cheese 1 teaspoon onion powder 1 1/2 teaspoon garlic salt 1/2 teaspoon salt

1/2 teaspoon cayenne pepper 1 teaspoon pepper 2 tablespoons butter 1 cup olive oil 1 small can mushrooms 1 rolling pin 1 skillet screen Saran Wrap

Truffle Butter: 1 hour before cooking put butter and 2 teaspoons of olive oil in a bowl and mix well. Set aside rest of olive oil. Roll truffle butter mixture between hands to form two equal rolls resembling small rolls of pennies. Wrap with Saran Wrap and put in refrigerator until firm.

Seasoning: On a plate mix flour, garlic salt, onion powder, salt, pepper and (if desired) cayenne pepper. Set aside. On a second plate mix bread crumbs and cheese. Set aside. Put eggs and buttermilk In a medium sized bowl and beat well. Set aside.

Chicken: Flatten chicken breasts with rolling pin. Wash hands and rolling pin. Remove the truffle butter from wrappers and place in middle of chicken breasts sideways. Layer mushrooms and butter on chicken equally. Roll chicken longways and keep butter in the middle of the roll. Set aside and wash hands.

Put remaining olive oil in skillet and preheat on medium high. Coat chicken in seasoned flour mix, then egg/buttermilk mix, then coat with bread crumbs/cheese mix. Put chicken in the skillet, adjust heat. Cover with skillet screen. Cook 6 to 8 minutes on each side until done with no pink in center. Serve with favorite side dish... (Budweiser)

All recipes copyright 2004 Glen Shaffer