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.
Gremolata Butter:
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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	404.35 Kcal (1693 kJ)
Calories from fat	308.89 Kcal
		% Daily Value*
Total Fat	34.32g	53%
Cholesterol	259.36mg	86%
Sodium	91.15mg	4%
Potassium	357mg	8%
Total Carbs	10.31g	3%
Sugars	4.87g	19%
Dietary Fiber	2.1g	8%
Protein	15.21g	30%
Vitamin C	24.9mg	41%
Vitamin A	2.9mg	98%
Iron	4.3mg	24%
Calcium	47.9mg	5%

Amount Per 100 g
Calories	183.03 Kcal (766 kJ)
Calories from fat	139.82 Kcal
		% Daily Value*
Total Fat	15.54g	53%
Cholesterol	117.4mg	86%
Sodium	41.26mg	4%
Potassium	161.6mg	8%
Total Carbs	4.67g	3%
Sugars	2.2g	19%
Dietary Fiber	0.95g	8%
Protein	6.89g	30%
Vitamin C	11.3mg	41%
Vitamin A	1.3mg	98%
Iron	2mg	24%
Calcium	21.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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