Rub a 9x13" baking dish with 1 Tbsp ghee or coconut oil and set aside.

In a small saucepan melt 1 cup of ghee or coconut oil on low heat and stir in 2 Tbsp ground yellow curry, 1 Tbsp chipotle, 1 Tbsp whole sea salt, 3Tbsp minced fresh rosemary, and 1 cup minced fresh ginger - yes, an entire cup!

Simmer on low heat for just one minute.

Let this spicy rub cool for 10 minutes or so before rubbing 8 - 10 pieces of Smart chicken completely with it.

We recommend using skin-on pieces so that a 3" tender sprig of rosemary can be placed between the skin & meat of each piece (Wow Dude, gourmet!).

Place any veggies of choice in between & around the pieces of chicken -  small potatoes scrubbed & poked with fork a few times, fat wedges of fennel bulb or beet, carrot or parsnip, and definitely many whole cloves of garlic (it’ll melt in your mouth when it’s done!).

Bake covered or uncovered for 1 - 2 hrs at 325 degrees.

This one has been a sensation lately, and it goes best alongside chipotle beans with dark leafy greens and cilantro cole slaw.