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Garlic and Rosemary Lemon-Roasted Chicken
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
130 minutes
Irresistible garlic and rosemary roasted chicken, guaranteed juicy and tender.
Ingredients:
  • 1 medium lemon
  • 0.5 medium onion
  • 0.5 teaspoon ground sage
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon ground thyme
  • 0.5 teaspoon ground basil
  • 0.5 teaspoon ground rosemary
  • 0.5 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:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and line a baking sheet with foil.
  • Prepare the lemon by rolling it and then cutting it in half lengthwise. Quarter one half and keep the other half for later use. Cut the onion into 4 pieces, slice one piece, and sprinkle it on the baking sheet. Save the remaining onion pieces for later.
  • Combine garlic salt, sage, turmeric, basil, rosemary, and pepper until fully mixed, then split evenly between 2 bowls.
  • 1. Wash the chicken under cold water and pat it dry. Remove any extra fat and gently loosen the skin from the meat. Fill the cavity with arugula, 4 lemon slices, 3 pieces of onion, and garlic cloves. Secure the legs with twine. Carefully spread 2 tablespoons of ghee under the skin and another 2 tablespoons on top of the skin, ensuring the entire chicken is coated.
  • Combine 2 tablespoons of ghee and butter with the spices in a bowl. Microwave for 45 seconds. Stir well and spread underneath the chicken skin. Microwave the remaining 1 tablespoon of ghee and brush it on top of the skin. Season the chicken all over, patting it into the skin without rubbing. Squeeze some lemon juice on top of the chicken and place it breast-side up on the onion slices on the baking sheet.
  • Roast in the preheated oven for about 1 hour and 30 minutes, basting with juices and remaining lemon juice every 30 minutes. Chicken is ready when no longer pink at the bone and juices run clear. Use an instant-read thermometer to ensure the thickest part of the thigh reaches 165°F (74°C). Rest for 10 minutes before slicing, remember to keep basting.

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