SUPERBLY HERBY ROASTED CHICKEN DINNER

Preheat oven to 375 degrees.

Remove your chicken from the packaging take the giblet and neck package out of the cavity (save for stock or fry up t.  Rinse the chicken inside and out with cold water and pat dry with paper towels.  Rub the chicken all over with the Superbly Herby Spice Blend, including the bottom and inside the cavity.  Also, gently separate the skin on the top of the breast and push some of the spices in between the meat and the skin.

Place the chicken in a large roasting pan.  You will want extra space all around the chicken so you can add the potatoes and carrots later.

Put the orange or lemon wedges and the thyme sprigs inside the cavity and gently squeeze to release some of the juices.  Place in the oven.

While the chicken cooks, prepare your veggies.  Scrub the potatoes and carrots under cold water with a vegetable brush.  Cut the potatoes in half if small or into 3” wedges.  Cut the carrots into large chunks, about 2-3”.

After 1 hour of cooking, remove the chicken from the oven.  Add ¼ cup of water to the bottom of the pan and swirl to mix with the pan juices and coat the bottom of the pan.  Place the potatoes, cut side down, in the pan and nestle the carrots in between.  Keep the vegetables in a single layer if possible.

Drizzle the melted butter all over the top of the chicken and veggies.  Sprinkle the salt and pepper over the vegetables in the pan and, using a pastry brush, make sure everything is coated with the juices and seasoning.

Place back in the oven and cook for another 40-50 minutes until the temperature in the thigh reaches 160-165 degrees and the juices run clear.  The potatoes and carrots should be tender and caramelized.

Cover the pan with foil and let the chicken rest for at least 15-20 minutes before carving.  This is important and will ensure a juicy bird!!

Carve and devour!