Maple-Sage Pork Roast

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the spice blend. Transfer to the sheet pan. Drizzle with olive oil. Roast 18 to 22 minutes, or until the chicken is browned and cooked through. Transfer to a cutting board. When cool enough to handle, slice the roasted chicken crosswise.

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 cut crosswise into 2-inch pieces. Pick the sage leaves off the stems; thinly slice the leaves.

Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings); season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Meanwhile, line a separate sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Air Fryer: Cook the carrots at 390°F for 9 to 12 minutes.

Meanwhile, heat a medium nonstick pan (or large for 4 servings) on medium-high until hot. Add the maple syrup, vinegar (carefully, as the liquid may splatter), and as much of the sliced sage leaves as you'd like; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the roasted carrots and mashed potatoes. Top the chicken and potatoes with the pan sauce. Enjoy!