This delicious Roasted Chicken with Herbes de Provence butter was inspired by Melissa Clark and you can find the full recipe in her book, ‘Dinner in French’. Of course, I modified the Herbes de Provence Butter to include our aromatic blend (our sea salt, French Tarragon, Summer Savory, Mediterranean Oregano, Marjoram, and Rosemary and Thyme) and a few other essential ingredients. This is the recipe I will add below on this post. For the main roasted chicken recipe, definitely visit Melissa Clark’s cook book or use your favorite way to roast chicken and add some of this butter all over the chicken and under the skin - it comes out so amazingly delicious and fills your home with an herbaceous aroma.

This past week for St. Patrick’s Day, we made the traditional Corned Beef and Cabbage (twice, friends…we have 2 teenage boys that are big fans) and instead of the boiled potatoes, I chose to roast baby gold potatoes with butter and our Rosemary and Thyme sea salt. They were a big hit as a side to Corned Beef and melted swiss grilled pumpernickel sandwiches with a coarse grainy mustard - YUM - why do I always write when I am hungry…or am I always hungry?? ;)

So, Matt and I upped our game this 56th Super Bowl and started prepping early for this Sunday. (Honestly, we have been watching what eat during the week and it seems like we are looking toward this weekend as a holiday for eating! ;) So, I prepared Super Bowl Sliders made with our Butcher’s Blend and Matt made his house made Chipotle Dip. I am sharing the Slider recipe here which is the yummiest slider recipe and will seriously impress your friends with the caramelized onions and Butcher’s Blend seasoned beef. If you are interested in Matt’s amazing Chipotle Sauce…drop a comment and let me know.

Enjoy the SNACKS…and of course, a great Super Bowl Sunday!

Spreading holiday cheer with a simple to make Antipasto Wreath and our Bella Napoli…because everyday feels like the weekend during the holiday season. 😉🙌🏻 🌲