Quick Roasted Whole Chicken
1 pastured chicken (3 to 4 pounds), rinsed and patted dry
3 tablespoons ghee, softened
Zest of 1 lemon
3 cloves garlic, peeled and minced
2 tablespoons minced fresh flat-leaf (Italian) parsley
Salt and freshly ground black pepper, to taste
Lemon pinwheels, for serving
- Preheat the oven to 450В°F.
- To spatchcock your chicken, lay it flat on a cutting board, breast side down. Using kitchen shears, cut along both sides of the backbone to remove it. (We suggest saving the backbone for use in making your own chicken stock!) Once the backbone has been removed, flip your chicken over and press down to flatten the bird. You may hear bones cracking, and that is totally normal.
- In a small bowl, combine the ghee, lemon zest, garlic and parsley. Carefully reach under the skin on the chicken breasts and thighs and massage in some of the ghee mixture throughout. Rub any remaining ghee mixture on the outside of the skin.
- Sprinkle the chicken all over with salt and pepper and place in a large ovenproof skillet (12 to 14 inches in diameter) or on a broiler pan.
- Place the chicken in the oven and roast for 35 to 40 minutes, or until the chicken thigh meat registers 165В°F on a meat thermometer. Serve with lemon.
VARIATION: There are so many ways you can season the bird. Use whatever seasonings you most prefer and enjoy!
