Roasted Chicken & Fried Green Tomatoes With Texas Sheet Cake

Trish knows her way around the kitchen that’s for sure. This no nonsense Texan likes to keep it simple and delicious and shows us how to make just a few of her family’s favorites: roasted chicken, fried green tomatoes, and a ‘wow!’ factor chocolate sheet cake.



1 5 to 6 pound roasting chicken

Kosher salt

Freshly ground black pepper

2 large sprigs fresh rosemary 

1 lemon, halved

4 large cloves garlic 

1/4 cup butter, melted

4 red potatoes, cut into eighths

1 16 ounce bag baby carrots

Other optional vegetables (fennel bulb wedged, sweet onion wedged, etc...)



Preheat oven to 375 degrees F. 

Remove the chicken giblets. 

Rinse chicken inside and out and pat dry with a paper towel. 

Liberally salt and pepper the insideof the chicken. 

Stuff the cavity with the rosemary sprigs, lemon halves, and all the garlic. 

Brush the outside of the chicken with the melted butter and sprinkle with salt and pepper. 

Tie the legs together with kitchen twine and tuck wings underneath the body of the chicken. 

Place the potatoes, carrots, and optional vegetables in a roasting pan. 

Toss with any remaining butter (or olive oil) and season with salt and pepper. 

Place the chicken on top of the vegetables and roast for1 1/2 hours or until juices run clear between a leg and a thigh. Internal temperature should be 165 degrees F. 

Remove from oven and cover with foil for about 20 minutes. 

Slice chicken and serve with the vegetables. 





3 Firm green tomatoes 

1 Cup of flour 

1 Cup of buttermilk 

Few dashes hot sauce (optional)

1 Cup of corn meal 

Salt & pepper to taste 

Oil for frying



Wash, rinse, and pat dry the tomatoes.

Slice off ends of tomatoes and discard .

Slice each tomato into about 1/4-inch slices.

Set up containers to dredge tomato slices.

Pour flour, buttermilk (with optional hot sauce), and cornmeal into separate containers.

Season flour and corn meal with salt and pepper to taste. 

Dredge each tomato slice first into the flour, then the buttermilk, then the cornmeal, removing any excess.

Add about 1/2 inch oil into pan over medium heat. 

Fry until done and golden brown on both sides.

Remove to a paper towel and let drain and salt again if needed while still hot.





2 sticks of salted butter

6 Tbsp. of unsweetened cocoa powder

1 Tbsp. baking soda

1/2 cup buttermilk

2 eggs

2 cups flour

2 cups sugar

1 tsp vanilla extract



Pre-heat oven to 350 degrees

In a small pan on medium heat, melt butter then add cocoa powder and stir thoroughly together.

In a bowl, add eggs, buttermilk, and vanilla and mix until are ingredients are blended well with no lumps.

In a separate bowl, mix baking soda, flour and sugar together well.

Make a well in the center of the dry ingredients and slowly mix in butter and cocoa powder mixture.

Mix wet ingredients with dry ingredients and mix thoroughly to create cake batter.

Spray a sheet pan with non-stick cooking spray.

Evenly distribute batter in sheet pan.

Place in oven and bake for approximately 25 minutes. You should be able to insert a toothpick and have it come out clean when it is done.



2 1/2 cups powdered sugar

1 stick of salted butter

6 Tbsp. buttermilk

4 Tbsp. unsweetened cocoa powder

1 tsp vanilla extract

Crushed pecans



Melt butter in a medium pan on medium heat.

Mix in cocoa powder.

Mix in buttermilk.

Mix in vanilla extract.

Slowly incorporate powdered sugar and stir until there are no lumps.

Evenly distribute over finished cake.

Top with pecans to taste.

Let cool then serve.