Serves 2

1 Split Young Chicken

1 Stick Salted Butter

1 tsp Onion, finely chopped

1/4 Tbs Red Pepper, finely chopped

1/4 Tbs Green Pepper, finely chopped

1/4 Tbs Parsley, finely chopped

1/2 Garlic clove, finely chopped

1 tsp Lemon Juice

8 Mushroom Caps

Duchess Potatoes

1 Pre-Soaked Untreated Cedar Plank

• Soak cedar planks in cool tap water for 1 - 2 hours before start time.

• Pre-heat oven to 350 degrees.

• Soften and blend the butter, and then add red and green pepper, parsley, onion, garlic, and lemon juice.

• Place chicken on middle of plank; sprinkle with salt and pepper; dot over with seasoned butter, reserving 1/4 cup for mushrooms, and bake until nearly cooked. Place baking sheet below plank to catch any drippings.

• Remove plank and arrange a border of Duchess Potatoes close to edge.

• Clean, peel and saute mushroom caps in remaining seasoned butter; place on partially cooked chicken.

• Put back into oven and cook until potatoes brown and finish cooking chicken.

• Place hot pads on table and serve on the plank.