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!


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