A recipe by Julie Van Rosendaal
Preheat the oven to 375˚F. Place the chicken in a baking dish or roasting pan, pat dry with paper towel and season generously with salt and pepper.
In a food processor, pulse the green onions, garlic, jalapeño, brown sugar, canola oil, soy sauce, lime juice and thyme until well blended. Rub the mixture all over the surface of the bird, tucking some of it under the skin of the breast.
Put the potatoes or vegetable stew mix around it and roast for 1 ½ hours, basting the bird and potatoes once or twice with the pan juices, until the juices from the cavity run clear and the joints wiggle easily in their sockets. Let rest 10 minutes before carving.