Garlic and Rosemary Lemon-Roasted Chicken

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Description

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

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
  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.
  3. Mix garlic salt
  4. sage
  5. turmeric
  6. basil
  7. rosemary
  8. and pepper together until well combined; divide evenly into 2 bowls.
  9. 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
  10. 4 lemon slices
  11. 3 onion pieces
  12. 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
  13. all over the chicken.
  14. 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
  15. breast-side up
  16. on the onion slices on the baking sheet.
  17. Bake in the preheated oven until no longer pink at the bone and the juices run clear
  18. about 1 hour and 30 minutes
  19. basting with juices and remaining lemon juice every 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh
  20. near the bone
  21. should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing
  22. continuing to baste.

Prep Time: 30 mins

Cook Time: 1 hr 30 mins

Total Time: 2 hrs 10 mins

Servings: 4

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