-
1
Season the inside AND outside of the chicken with Emeril's Essence.
-
2
Cover the chicken and return to the refrigerator for 1 hour to marinate.
-
3
Preheat the oven to 325F.
-
4
Place the chicken on the center column of an angel food cake pan with the legs touching the bottom of the pan.
-
5
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 run out.
-
6
Roast the chicken for 2 to 2 1/2 hours until it is a beautiful coppery brown -- But NOTE: After 1 hour of roasting, the vegetables which follow here will be added to the oven**.
-
7
Meanwhile, cut the potatoes in half widthwise.
-
8
Place the flat side down and cut the halves in half.
-
9
Repeat so that each potato is cut into 8 wedges.
-
10
Place in a casserole dish.
-
11
Repeat the same process with the onion, and add the baby carrots.
-
12
Drizzle the vegetables with some olive oil and sprinkle with some of Emeril's Essence.
-
13
Toss.
-
14
Cover and place in the oven after the chicken has been cooking for one hour.
-
15
When the chicken is done, remove from oven and let it rest for 10 minutes.
-
16
Gremolata Butter: Grate the zest of 2 lemons into a bowl.
-
17
Using a garlic press, press the 6 garlic cloves into the same bowl.
-
18
Finely chop the parsley, and add to the bowl.
-
19
Add the room temperature butter to the bowl.
-
20
Mix all ingredients in the bowl together well.
-
21
(If making the gremolata butter ahead of time, refrigerate until ready to serve.
-
22
).
-
23
Serve the chicken and vegetables with a spoonful of gremolata butter on top.
-
24
Enjoy!
