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!