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.

Serves 4

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Take the chicken out of the fridge an hour or two before you plan to roast it to take off some of the chill.
  2. Preheat the oven to 450 degrees.
  3. 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.
  4. 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.
  5. 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.
  6. Place the lemons cut side down on the rack next to the chicken.
  7. 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.
  8. 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. 
  9. Place the chicken, potato mixture, and lemons on a platter, and serve.

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