Serves 6 Prep time Cook Time
20 minutes 50 minutes
INGREDIENTS
Chicken
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
Veggies
Anything you have in your fridge, I used:
3 carrots
1 large zucchini
1 whole cauliflower
Other options could be: sweet potatoes, parsnip, celery root etc.
Preparation
1
Preheat the oven to 400 degrees F.
2
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.
3
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.
4
Use any veggies you prefer, chop cauliflower into large florets, cut carrots lengthwise, cut zucchini into thick matchsticks, and thinly slice the leftover lemon.
5
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.
Namaste!
Recipe by www.getfarmacy.com
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