Andy Winkelman, far left, loves traveling home to Michigan to cook, eat and be merry with his family.

Andy Winkelman and his wife Emily, of Carrboro, North Carolina, met while they were both in the African country of Niger, volunteering for the Peace Corps. Emily comes from a family who loves Carolina-style barbecue on the grill, and Andy grew up watching his dad grilling fresh-caught Great Lakes whitefish in his native St. Ignace, Michigan. One cooking style Andy and Emily share from their time in West Africa is finding creative ways to do a lot with a little.

Indeed, sometimes it is the simplest things, cooked with care, which can be the most delicious. For Andy, this means a simple whole chicken made mouthwatering with a nice rub of butter and Penzeys Herbes de Provence, roasted over indirect heat on a 375° grill.

While the chicken roasts on the grill, you’ll have room in the oven for the perfect accompaniment, a big pan of Andy’s favorite Winter Roasted Vegetables.


Roast Chicken

This recipe from Andy Winkelman is especially great when served with Winter Roasted Vegetables.


  • 1 whole chicken, 4-6 lbs.
  • 2 TB. butter, room temperature
  • 2 TB. HERBES DE PROVENCE
  • 1/2-1 tsp. KOSHER FLAKE SALT, to taste
  • 1/2-1 tsp. GROUND BLACK PEPPER, to taste
  • 1 medium yellow onion, peeled

In a small bowl, combine the butter, HERBES DE PROVENCE and SALT if desired. Mix well. Place the chicken on a cutting board. Starting at the neck, insert your fingers between the skin and the meat, gently separating but not removing or tearing the skin. Work slowly down the bird until a pocket is created over the top of the breast and thighs. When the pocket is formed, spread the butter/herb mix evenly throughout the pocket. Spread some over the outside of the chicken as well. Cover and refrigerate for at least 6 hours.

Remove the chicken from the refrigerator 30 minutes before grilling. Preheat your grill for indirect cooking (for a 4-burner grill, turn on the outside 2 burners). The grill temperature should reach 375°. Season the entire outside of the chicken with as much SALT and PEPPER as you desire. Place the onion in the body cavity and tie the leg bones together with kitchen twine. Place the chicken on the center of the grill and roast for about 2 hours or until the internal temperature reaches at least 170°. Remove the chicken from the grill, cover with foil and let rest for at least 15 minutes. Carve the chicken and serve.

Prep. time: 10 minutes plus marinating time
Cooking time: 2 hours
Serves: 4-6

Nutritional Information: Servings 6;
Serving Size 6 oz. (192g); Calories 430; Calories from fat 230; Total fat 26g; Cholesterol 130mg; Sodium 240mg; Carbohydrate 10g; Dietary Fiber 5g.

Roast Chicken



Need any spices for this recipe?

Description Price Quantity
Herbes De Provence .4 oz. 1/4 cup jar $3.29
Kosher Style Flake Salt 1 lb. bag $2.29
Penzeys Freshly Ground Pepper 1.1oz 1/4 cup jar $3.45

Winter Roasted Vegetables

A hearty, healthy mix of delicious veggies that pair wonderfully with the Winkelmans’ roasted chicken.

  • 2 medium carrots
  • 2 medium parsnips
  • 2 medium eggplants
  • 2 zucchini
  • 1 lb. button or cremini mushrooms
  • 1 green bell pepper
  • 1 red bell pepper
  • 1/4-1/2 Cup olive oil
  • 1/2-1 tsp. CRACKED ROSEMARY, to taste
  • 1/2-1 tsp. KOSHER FLAKE SALT, to taste
  • 1/2-1 tsp. GROUND BLACK PEPPER, to taste

Preheat oven to 400°. Slice the carrots and parsnips into 1/4-inch thick coins, and the eggplants and zucchini into 1/2-inch thick coins. For larger diameter sections, cut the rounds across the middle into half moons. Quarter the mushrooms and chop the bell peppers into 1/2-inch chunks. Place all of the vegetables in a roasting pan. Drizzle liberally with olive oil. Sprinkle with as much ROSEMARY, SALT and PEPPER as desired and mix well. Roast at 400° for 20-30 minutes or until the vegetables are tender, stirring at least once.

Prep. time: 15 minutes
Cooking time: 20-30 minutes
Serves: 6

Nutritional Information: Servings 6;
Serving Size 1 1/2 cups (387g); Calories 180; Calories from fat 90; Total fat 10g; Cholesterol 0mg; Sodium 125mg; Carbohydrate 23g; Dietary Fiber 9g.

Winter Roasted Vegetables



Need any spices for this recipe?

Description Price Quantity
Rosemary Cracked 1 oz. bag $2.49
Kosher Style Flake Salt 1 lb. bag $2.29
Penzeys Freshly Ground Pepper 1.1oz 1/4 cup jar $3.45