Spiced Herb Roasted Chicken with Roasted Beets and Potato
I have SO many herbs in the garden that I had to start using them...A LOT.
So herb roasted chicken came to mind. I thought that if herbs are good, then spiced herbs
would be better. I added a few uncommon spices to perk up the skin of the bird.
The photo below shows most of the ingredients I used, which included, but was not
limited to....garlic, ground coriannder, cumin seeds, fennel seeds, bitters, soy sauce,
worchester sauce and cholula with herbs from the garden, rosemary, oregano, mint and dill.
I put all this, plus a few secrets, into a large ziplock bag and
let it marinate in the fridge for about 3 hours. I made sure to flip the bag several times
to make sure the chicken was evenly nated.
For the veggies, I went the easy route tonight and cooked everything in the same
pan. First I chopped beets, potatoes and onions and put them in a bowl
to cover them with olive oil, s/p and a mixture of my own dried herbs that I like to
call Herbs de Reid. I also added mushy rooms.
I tried to layer, so the veggie mixture went in first.
Then I added lots of garden herbs and lemons.
Then the marinated chicken.
I had bought a whole chicken, removed the spine
and quartered it to save money.
A little over an hour later, I had this!
I wish I had done the veggies and chicken separate, or at least drained
the veggies a few times. With the beets, mushys and chicken all releasing juices, the
potatoes did not get as crisp as I would have liked.
When I noticed this I drained and put the veggies back in the oven.
Zach had karate, so I was a bit rushed for time, and I couldn't leave them
in long enough for a Father approved crunch.
However, the meal was still a success. The chicken was
extremely moist and juicy and had a ton of herb flavor.
Flock was, once again, fed!