The beauty of this recipe is that once the baking tray goes into the oven, dinner is basically done. The Evermill Blend gives the crispy chicken skin a hint of warm spice and citrusy brightness — and because the chicken is roasted on top of the potatoes and fennel, all that delicious flavor drips down onto the vegetables as the bird cooks. It’s the ultimate one-pan dinner that’s both easy and elegant.
- 1 three- to four- pound chicken, spatchcocked (you can ask the butcher to do for you or remove the spine yourself)
- 3 tbsp unsalted butter
- 1 tbsp Evermill Blend
- 1 lb fingerling potatoes, cut in half lengthwise
- 1 bulb fennel, cut into two-inch squares
- 2 tbsp olive oil
- Kosher salt and freshly ground black pepper
- 1 lemon, cut in half crosswise
- Take the chicken out of the fridge an hour or two before you plan to roast it to take off some of the chill.
- Preheat the oven to 450 degrees.
- In a small saucepan over low heat, melt the butter. Stir in the Evermill Blend once the butter is melted and let it warm for a minute. Set the spiced butter aside to cool while you prep the rest of the ingredients.
- Place the potatoes and fennel onto a standard baking sheet. Toss with the olive oil and a generous amount of salt and pepper. Place a rack on top of the potatoes and fennel, making sure the vegetables still have some room to breathe.
- Using paper towels, thoroughly pat the chicken dry (on both sides) and place on top of the rack. Don’t skip this step — it leads to crispy skin! Rub the chicken all over with about ⅔ of the Evermill Blend butter, being sure to coat evenly. Sprinkle with just a little more salt, being careful not to over-season as there’s already salt in the spice blend.
- Place the lemons cut side down on the rack next to the chicken.
- Roast for 50 to 55 minutes, basting with the remaining Evermill Blend butter halfway through cooking. Let the chicken cool until you’re able to handle, then move to a cutting board to cut into pieces.
- Toss the potatoes and fennel on the baking sheet, as the juices from the chicken and lemons will have dripped down onto them during the roasting process.
- Place the chicken, potato mixture, and lemons on a platter, and serve.