This roasted chicken recipe is a family favorite. Cooks juicy, tender chicken every time.
Ingredients
- 1 medium lemon
- ½ medium onion
- ½ teaspoon garlic salt
- ½ teaspoon ground sage
- ½ teaspoon ground turmeric
- ½ teaspoon ground thyme
- ½ teaspoon ground basil
- ½ teaspoon ground rosemary
- ½ teaspoon ground black pepper
- 1 (4 pound) whole chicken
- 1 cup arugula
- 6 cloves garlic, peeled and smashed
- 7 tablespoons garlic-infused ghee, divided
- 1 tablespoon butter
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
Step 2
Roll the lemon and cut in half lengthwise. Slice one half into quarters and set the other half aside for baking and basting. Cut onion into 4 pieces; slice one piece and sprinkle on the prepared baking sheet. Set remaining onion pieces aside.
Step 3
Mix garlic salt, sage, turmeric, basil, rosemary, and pepper together until well combined; divide evenly into 2 bowls.
Step 4
Rinse chicken in cold water and dry off. Trim and discard excess fat and separate skin from meat. Stuff inside of the chicken with arugula, 4 lemon slices, 3 onion pieces, and garlic cloves. Tie the legs together with twine. Spread 2 tablespoons ghee underneath the skin and another 2 tablespoons ghee on top of the skin, all over the chicken.
Step 5
Add 2 tablespoon ghee and butter to one bowl of spices. Microwave for 45 seconds. Stir and spread underneath the skin. Microwave remaining 1 tablespoon ghee and brush on top of skin. Sprinkle remaining seasoning all over chicken and pat into the skin; do not rub. Lightly squeeze some of the remaining lemon half on top of chicken and place chicken, breast-side up, on the onion slices on the baking sheet.
Step 6
Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes, basting with juices and remaining lemon juice every 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing, continuing to baste.
Cook’s Notes:
For added aroma and flavor, you can set the lemon half directly in the pan with the chicken while roasting.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 813 | |
% Daily Value * | |
Total Fat60g | 76% |
Saturated Fat25g | 127% |
Cholesterol259mg | 86% |
Sodium438mg | 19% |
Total Carbohydrate6g | 2% |
Dietary Fiber2g | 7% |
Total Sugars1g | |
Protein62g | |
Vitamin C23mg | 114% |
Calcium78mg | 6% |
Iron4mg | 23% |
Potassium653mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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