Serves 6 Prep time Cook Time
20 minutes 50 minutes
One 4-6 pound organic pastured chicken, cut into parts
½ teaspoon coriander seeds
½ teaspoon pink peppercorns
2 tablespoons fresh rosemary leaves, plus more for baking dish
1 tablespoon fresh thyme leaves, plus more for baking dish
½ teaspoon red pepper flakes (optional for some heat)
¼ cup raw cashew
¼ cup raw Brazil nuts
1 large lemon, zested and thinly sliced
⅓ cup ghee
1 ½ teaspoon sea salt
Anything you have in your fridge, I used:
1 large zucchini
1 whole cauliflower
Other options could be: sweet potatoes, parsnip, celery root etc.
Preheat the oven to 400 degrees F.
To a food processor, add coriander seeds, pink peppercorns, rosemary, thyme, and red pepper flakes (if using), and process for 30 seconds. Add nuts and process until a grainy powder is created. Add goji berries (if using), lemon zest, ghee, and sea salt, pulse 10 times, scrape sides, and pulse 5 more times or until a unified texture is created.
Pat chicken dry with paper towels and place over a large work surface. Rub spiced ghee over the chicken and under the skin. Set aside while preparing the veggies.
Use any veggies you prefer, chop cauliflower into large florets, cut carrots lengthwise, cut zucchini into thick matchsticks, and thinly slice the leftover lemon.
Place veggies, rosemary, thyme, and sliced lemons in a baking dish, top everything with the chicken, skin side up. Roast for 15 minutes. After 15 minutes, lower the oven temperature to 320 degrees F and continue baking for 35-40 minutes until chicken is golden brown and juices run clean when pierced with a knife.
Store leftovers in the fridge for up to 3 days.
Recipe by www.getfarmacy.com
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