From Coryanne's recipes book comes an easy weeknight dinner that's sure to be a family favorite. 

Instructions: 

• Take one medium-sized chicken and pat dry 
• Oil your roast pan and place bird on pan
•  you may choose to stuff the bird with vegetables from the garden if you like, Coryanne suggest tomatoes, onions, squash, okra or carrots 
•  In a small dish mix
• 2 TBS of pecan oil
• 1 tbs of greek freak
• 1tbs of black garlic salt
• and the zest of one small lemon
•  With a pastry brush paint chicken generously until all mixture is on the bird
• Roast for 60-90mins at 425°F or until chicken is done and registers 165°F in the thickest part of the thigh
• Allow resting for 15mins

Want to change up the flavor? Try our smokey honey habanero spice in place of greek freak for a sweet and spice and suttley smokey dish. 

Happy Cooking, Darling!