Spit Roasted Half Chicken with Roasted Garlic Mashed Potatoes, Seared Asparagus Drizzled in Porcini Truffle Oil

Ingredients:

• 2 whole roasting chickens
• 2 tbsp. Fresh basil
• 2 tbsp. Fresh oregano
• 2 tbsp. Flat leaf parsley
• 4 tbsp. Extra virgin olive oil
• sea salt
• fresh cracked pepper
• 2 lemon, juiced
• 1-2 bunches asparagus, trimmed
• 100 ml white wine
• 2 tbsp. Butter
• 1-2 tbsp. Porcini truffle oil

Directions:

1. Place the chicken in a bowl; if you have a cuisinart or blender place the basil, oregano, parsley, lemon juice, and 2 tbsp. oil in, blend until pureed. Rub the chickens with sea salt, fresh cracked pepper, and the herb paste.
2. Place onto the rotisserie and cook on med- high heat until clear juices emit from the chicken (to test for doneness place a fork in the leg- drumstick)
3. Prepare the asparagus; in a skillet add white wine and 2 tbsp. olive oil. Season, add asparagus, cover and let steam for 7 minutes or until al dente. Drizzle with porcini truffle oil.
4. Cut chickens in half, serve with garlic mashed potatoes, and steamed asparagus

4 servings