• Bone in Chicken Breast


• Spice Rub


• Chicken Stock


• Cilantro-Pumpkin Seed Salsa Verde


• Assorted Carrots


• Honey

1.Preheat Oven to 425.

2.Chicken – Use an oven-proof pan.

1.Pat the chicken thoroughly dry with paper towels. Salt the chicken, then rub spice mixture all over the chicken, making sure its totally covered.

2.Add olive oil to the pan and preheat over medium high.

3.Sear the chicken skin side down, making sure you sear all the skin, it should take between 3-5 minutes.

4.Flip chicken to the other side then put the pan in the oven, skin side up, for 22-24 minutes.

5.Take out when chicken is fully cooked, (firm to touch – well done see chart on back, or when an instant read thermometer reads 160 degrees, it will rise to 165). Set aside to let the chicken rest.

3.Carrots – Lay the carrots on a sheet pan, cover liberally with olive oil, salt and pepper.

1.Put the sheet pan in the oven and roast 15-20 minutes or until fork tender and carrots should be slightly brown.

2.About 10 minutes into cooking you may want to rotate the carrots to get even browning.

3.The carrots are done when you can easily pierce with a fork.

4.Seconds after taking carrots out of the oven and still in the pan, drizzle with honey and mix well with tongs or a fork.

4.While the chicken is resting, use the pan to make a sauce. Carefully, put the pan over the burner

1.Turn the burner to a medium heat and add one or two good splashes of the chicken stock to the pan.

2.Scrap all the brown bits off the bottom of the pan with a flat spoon. Then add the Salsa Verde to the pan and fully mix together with chicken stock.  Bring to a simmer and its done. (No need to reduce too much on this one).