Serving: 2-4 people
Bake time: 1 hr
Prep time: 1 hr
• 1 lb x 5 whole chicken
• 3 tablespoons of CherieBelly Truffle Sauce
• 2 tablespoons of course sea salt
• 1 tablespoons of coconut sugar (optional)
• 10 cloves garlic
• 2-5 cloves of shallots
• 2 lb golden potatoes
• 1 tablespoons CherieBelly Truffle Oil
• 1 tablespoon of salted butter
How:
Pat the chicken dry with paper towels get rid of excess water.
Rub whole chicken 3 tablespoons of CherieBelly Truffle Sauce, 2 tablespoons of course sea salt, & 1 tablespoons of coconut sugar or sugar of choice (optional).
Preheat your oven to 450”F
Stuff the cavity with the garlic cloves and shallots.
Stuff an additional 2-3 tablespoons CherieBelly Truffle Sauce underneath the skin of the chicken breast.
Bake chicken for 30 minutes.
Scrub, drain the potatoes and chop them up add a good pinch of sea salt
and boil for 7 minutes. Add them to the baking pan with the chicken.
Bake Chicken and potatoes for another 25-30 mins. Don’t miss this step.
Dinner is ready! Serve with a side of CherieBelly Spicy Pepper Truffle Sauce. Thank me later.
This recipe works for drums sticks, wings and Turkey too.
