Spiced Ghee Roasted Chicken

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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