The Verdant Blend Roast Chicken, w/ Potatoes & Carrots

This is a staple in our home. And I am sure most people have some version of a roast chicken that they like to quickly throw in the oven for a no-fuss dinner. However, I'm reluctant to ever cook chicken without at least spicing it up a bit. I do like to keep this one dish simpler than most though, for my husband's benefit. He loves a simple roast chicken. But for my sake I like to add The Verdant Blend with some ginger and garlic pastes to give this dish just a tad bit of oomph! and flavor. 

 The Verdant Blend Roast Chicken, w/ Potatoes & Carrots.

Prep Time: 10-15 mins. 

Marinate: 30 mins to overnight. 

Cook Time: 40-50 mins.

Serves : 4

  • 1 tbsp minced ginger (paste is best) 
  • 1 tbsp minced garlic (again, if you can make it into a fine paste, that's best)
  • 1 tsp salt
  • 2 tsp The Verdant Blend
  • 2-3 lbs. whole chicken. 
  • 2 lg. red potatoes or a 1lb of tiny potatoes
  • 2 lg. carrots (cut in 1" chunks)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1 tbsp salted butter (cut into little pats)
  • 1/2 a lemon
  • a few sprigs of fresh rosemary

I like to spatchcock the chicken when I'm in the mood but this step is not necessary, especially if you have a small bird. It will help your chicken cook more evenly and quicker. 

In a small bowl, mix well the ginger and garlic pastes with the salt and The Verdant Blend. 

Next, you smear this mixture on the whole chicken evenly, tucking some into the crevasses and cavities of the bird. Get that flavor in there! Set the bird in a bowl or a Ziploc bag in the fridge to marinate overnight or 30 minutes if you're in a rush. 

When you're ready to roast the chicken, heat the oven to 450° F. Toss the potatoes and carrots with the olive oil, salt and pepper. Place the chicken on a 12" cast-iron skillet, surround the chicken with the potatoes and carrots. Once it's ready, roast the chicken for 40-50 mins or until a thermometer inserted into the thigh registers 165 degrees. At about 35 mins, I like to peek in the oven and see how the chicken is doing. At this point I also like to add the little pats of butter on top of the chicken to give it a nice honey roast color and add the fresh rosemary for aromatics. While you're at it, insert the thermometer to check on the temperature of the chicken. Every oven has a mind of it's own and so it's good to keep an eye out rather than trust the suggested time completely. 

Once the thermometer has registered 165° F, Take the chicken out of the oven and squeeze the lemon over it. Serve with the potatoes & carrots. Sometimes I like to use olives and dates if I have some on hand, instead of the potatoes & carrots. They are delicious too! 




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