Source: Robert Del Grande, Rio Ranch Restaurant, Houston, Texas

Servings: 4

1 whole chicken
Salt and pepper to taste
1 teaspoon chili powder
1 tablespoon cinnamon (approximately)
3 tablespoons olive oil (approximately)
1 whole white onion, quartered
2 whole plum tomatoes, quartered
1 head garlic, peeled
1 cup shiitake mushrooms, sliced
2 cups chicken stock

Split whole chicken along backbone. Lie bird flat, skin side up on cutting surface. It may be necessary to crack breast bone. Tuck wing tips under chicken. With sharp knife, poke one small hole in flap of skin on each side of the tail. Tuck leg ends through these holes. Rub chicken with first four ingredients.

In an oven safe deep skillet, add onions, tomatoes, garlic and mushrooms. Drizzle with olive oil. Place chicken on top of veggies.

Roast at 325 degrees F for 1 hour uncovered. Remove from oven. Place chicken on cutting surface and cut into 4 serving pieces.

Place skillet over medium-high heat and deglaze the pan with chicken stock. Blend pan contents in a blender and return to skillet. Simmer until desired consistency. Season to taste with salt and pepper.

Serving Ideas: Cheese grits and corn on the cob