Roast Chicken and Potatoes

The monthly subscription business exploded in popularity about a year ago as monthly hand-selected boxes including beauty products (Birchbox being an original), doggy treats, and Paleo snacks came on the scene to tempt consumers.

Andrew loves his Bespoke Post subscription – a monthly shipment of manly #boxofawesome goodness. You can find a comprehensive list of available subscription boxes at Fantabulously Frugal.

The concept is fairly easy – pay X dollars a month and the company will ship a hand-selected box of goodies straight to your doorstep. It’s a great way to sample new products, and you can purchase the full-size versions on the website if something strikes your fancy.

I of course jumped on the chance to get a free trial box of food through Foodzie. Foodzie allows you to discover artisanal treats like crispy seaweed snacks and organic dried pineapple for the monthly subscription price of $29.95 ($19.95 when the service first started). I like Foodzie’s branding strategy – every box is a tasting adventure! They also help small-batch food makers get their products out there on the market.

My box of goodies included sample packets of Wood’s Gourmet spices and a recipe card for some roast chicken and potatoes. Make sure to rub the chicken liberally with the Basil & Lemongrass Herb Sea Salt. I love anything that simplifies the cooking process and still makes me feel like an awesome cook :D. The tender, juicy leftover chicken makes perfect sandwiches for lunch the next day.


1 small whole chicken (about 3 – 3 1/2 pounds)
1 tbsp of Woody’s Gourmet Basil & Lemongrass Herb Sea Salt
freshly ground pepper, to taste
3 sprigs of fresh marjoram
1 tbsp of extra virgin olive oil
1 lb of small German butterball potatoes
Woody’s Gourmet Fresh Rosemary and Sage Sea Salt, to taste
extra virgin olive oil


1) Preheat the oven to 350 degrees F.

2) Rinse the chicken inside and out and pat it dry. Drizzle the olive oil on top and rub it over the chicken.

3) Rub the chicken (inside and out) with the lemongrass sea salt and freshly ground pepper. Stuff the cavity with the sprigs of fresh marjoram.

4) Rinse the potatoes and place them into a cast iron griddle. Toss them with the rosemary sea salt (to taste), a sprinkling of freshly-ground pepper and a generous drizzle of olive oil.

5) Heat a large cast iron griddle over medium-high heat. When the griddle is hot, place the chicken, breast side down, into the griddle. Cook for a few minutes, letting the skin brown lightly. Flip to the other side, and cook for a few minutes before flipping it again and placing it in the oven to roast.

6) Place the potatoes alongside the chicken. Check the potatoes after about 30 minutes and take them out of the oven when they’re fork-tender. Check the chicken to make sure it is not browning too quickly. Roast the chicken for about 45 minutes to an hour (until the juices run clear).

Remove the chicken from the cast iron griddle and set it on a large cutting board. Let it rest for 5-10 minutes before carving it (this helps keep it moist and juicy).

7) Serve the chicken with the potatoes.

Serves 2.

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