Discover sweet, savory combination cardamom adds to more than cookies

The typical grocer sells some 50,000 different products. The typical shopper buys the same 264 over and over again.

The point of this new Off The Beaten Aisle column? To persuade you to take a second look at some of the 49,736 foods that don't usually land in your cart.

Cardamom, for example. This spice aisle resident is a master of blurring the sweet-savory line. Yet most people know it only (if at all) for the rather dull cookies named after it. But cardamom is way more than a cookie, and it belongs on the dinner table as much as in desserts.

First, the basics. Cardamom is a seed that is related to ginger and originated in India (both of which explain why it makes frequent appearances in Indian sauces, chutneys and rubs). The taste is citrusy and floral, as well as warm and peppery.

Cardamom is sold whole (black seeds in a greyish-green pod) and ground (a fine greyish-blue powder). While the flavor is best when you get whole pods and grind them as needed, raise your hand if you can admit that's too much trouble.

To demo how easy it is to use an overlooked ingredient like cardamom to overhaul your weeknight cooking, I created this simple roasted chicken and potatoes. Don't want to do thighs? Use breasts, or even the whole bird.

The point? Getting big flavor from everyday cooking can be easy. And the secret ingredient often is right in front of you.

Cardamom-Honey Chicken Thighs With New Potatoes

Substitute any root vegetables you like, such as parsnips, carrots and sweet potatoes, for the potatoes in this recipe. This recipe takes about an hour to complete, with 15 minutes active cooking time.

1/3 cup honey

Zest of 1 orange

2 Tbsp. olive or canola oil, divided

Kosher salt

1/2 tsp. garlic powder

11/2 tsp. ground cardamom

1/4 tsp. ground black pepper

11/2 lb. new potatoes

11/2 lb. skin-on, bone-in chicken thighs

Heat oven to 400 degrees. In a small bowl, whisk together honey, orange zest, 1 tablespoon oil, 1 teaspoon salt, garlic powder, cardamom and pepper. Set aside.

In a 9-inch-by-9-inch metal roasting or baking pan, toss potatoes with the remaining tablespoon of oil and 1/2 teaspoon of salt. Arrange the potatoes in an even layer. Use a pastry brush to coat the chicken thighs with the honey mixture under and over the skin. Arrange the chicken pieces over the potatoes.

Cover with foil and roast for 35 minutes. Uncover and roast for another 15 minutes. Transfer meat and potatoes to a plate, cover with foil and set aside. Set roasting pan over a stovetop burner on medium-high heat. Simmer liquid in the pan until thickened, about 2 minutes. Drizzle pan sauce over chicken and potatoes. Serves 4.