Roast Chicken and Vegetables with Gremolata Butter - chicken

Method

• Thoroughly season the inside and outside of the chicken with Essence.
• Cover the bird and return to the refrigerator for 1 hour to marinate.
• Preheat the oven to 325 degrees F.
• Place the chicken on the center column of an angel food cake pan with the legs touching the bottom of the pan.
• Place the cake pan on top of a pizza pan or other flat pan with a small rim to catch any fat or juices which might escape.
• Roast the chicken for 2 to 2 1/2 hours (depending on your oven) until it's a beautiful coppery brown.
• Meanwhile, cut the potatoes in half widthwise.
• Place flat side down and have your child cut the halves in half.
• Repeat so that each potato is cut into 8 wedges.
• Place in a casserole dish.
• Repeat the process with the onion.
• Add the baby carrots.
• Drizzle veggies with some olive oil and Essence and toss.
• Cover and place in the oven after the chicken has been cooking for 1 hour.
• When chicken is done, remove from oven and let rest for 10 minutes.
• Using a damp washcloth on the counter, set a large bowl on top of cloth to keep bowl from moving around.
• Place a grater inside the bowl (I use a rubber topped grater with rubber feet for safety).
• Have your child grate the zest of 2 lemons using the medium holes of the grater.
• Explain to them that you only want the yellow skin.
• Have them grate 4 or 5 strokes and turn the lemon.
• (No matter how careful they will be, some of the pith will get into the bowl.
• This is not a big deal!
• It won't ruin the taste.
• Besides, all you will taste is the love!)
• Clean off all the zest into the bowl and remove the grater.
• Next, take a garlic press and have your child press the garlic cloves into the bowl.
• There is no need to remove the skin from the garlic.
• Place the bunch of parsley on a cutting board.
• Using a mezzaluna or crescent knife with handles, help your child roughly chop the parsley.
• Gather the parsley up in a pile and turn the cutting board so they can continue chopping until it's finely chopped.
• Place the chopped parsley into the bowl.
• Add the room temperature butter.
• Mix well and set aside.
• If making gremolata butter ahead of time, refrigerate until ready to serve.
• Serve chicken and vegetables with a spoonful of gremolata butter on top.
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Combine all ingredients thoroughly.
• Yield: 2/3 cup
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.