Roasted Half Chicken & Herb Gravy

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Pat the chicken dry with paper towels. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Roast 38 to 42 minutes, or until browned and cooked through.* Remove from the oven. Reserving any juices on the pan, transfer the chicken to a cutting board and let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Meanwhile, wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve lengthwise, then thinly slice on an angle. Peel the ginger; finely chop to get 2 teaspoons. Thinly slice the chives. Roughly chop the parsley leaves and stems.

In a small pot, heat the plain butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat. Transfer to a bowl. Wipe out the pot.

Add the diced potatoes to the medium pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the brown butter and parmesan. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, in a medium pan (nonstick if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the chopped ginger. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the spicy maple syrup (carefully, as the liquid may splatter), orange marmalade, and vinegar. Cook, stirring frequently, 1 to 2 minutes, or until the carrots are glazed and softened. Turn off the heat.

In the same small pot, heat half the spreadable butter on medium-high until melted. Add 1 tablespoon of flour (you will have extra). Cook, whisking constantly, 30 seconds to 1 minute, or until combined. Add the broth (carefully, as the liquid may splatter). Cook, whisking constantly, 30 seconds to 1 minute, or until thoroughly combined and simmering. Continue to cook, whisking frequently, 2 to 4 minutes, or until thickened. Turn off the heat. Add the remaining spreadable butter and reserved juices from the sheet pan; whisk to throughly combine. Taste, then season with salt and pepper if desired.

Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Cut through the joint connecting the wing to the breast. Serve the carved chicken with the gravy, mashed potatoes, and glazed carrots. Garnish the potatoes with the sliced chives. Garnish the carrots with the chopped parsley. Enjoy!