Roasted Chicken with Garlic, Ghee, and Carrots
Ingredients
- 5 tablespoons ghee
- 10-12 cloves of garlic, minced
- 1 tablespoon SAVORY blend (or use 1 teaspoon each of sea salt, black pepper & dried rosemary or oregano)
- 8 large carrots, sliced into sticks
- 1 whole chicken
- 1 lemon, quartered
Preparation
Preheat the oven to 375F.
In a small bowl, combine the ghee and garlic with the spice blend.
Place the carrot sticks into a large roasting pan and toss to combine with 2 tablespoons of the ghee mixture.
Place a roasting rack inside the pan and place the chicken onto the rack and place 2-3 of the lemon quarters inside the cavity of the chicken.
Brush the chicken with the remaining ghee mixture to coat it evenly.
If necessary, tie the chicken drumsticks together with string.
Squeeze the remaining lemon over the chicken and carrots.
Roast for 60 minutes or until the internal temperature of the chicken reaches 165 degrees F.
Let the chicken rest on a cutting board for at least 10 minutes before serving.
Remove the roasting rack from the pan with the vegetables.
While the chicken rests, place the vegetables back into the oven to continue to roast and caramelize for an additional 10 minutes or more, giving them a stir to ensure they're evenly coated with any drippings.
Serve the roasted carrots with the chicken.
Notes
Save the chicken carcass to make bone broth after finishing the meat.
