Spatchcocked Chicken, rubbed with Sage and Spring Onions.
Started Roasting some small yellow potatoes with a couple Rosemary Sprigs. When the potatoes started showing some color, I removed the Rosemary sprigs. Put the chicken on top and roasted until done.
Side dish is a spicy succotash of corn, chard leaves, chard stems, and onions. Made a pan gravy with the drippings.
Served with a bottle of Navarro Vineyard‘s delicious table wine, Navarrouge.