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Chef Mark’s favorite way to roast a whole chicken. Every piece is evenly roasted and comes out juicy and tender! Chef mark combines this technique with another of his favorites, cedar planks to impart a bit more flavor! This meal is also prepared with Leek and Parsnip Soup and Roasted Garlic Potatoes, Carrots and Brussel Sprouts. Complimentary wine is served with this class meal.

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