A go-to that I've been making for years comes from another favorite food blog: NomNom Paleo. Her recipe for a simple roast chicken is the best I've found. Simple, hands off and it turns out perfect every time!
Ingredients:
3.5-4.5 pound whole chicken
Ghee
Seasoning of choice (I love that you can switch it up!)
Salt and pepper to taste
(Optional) Pan sauce:
Chopped shallot
Chicken broth
Lemon juice - freshly squeezed
Dijon mustard
Fresh rosemary
Place an oven safe pan or skillet in the oven while it preheats to 450 degrees. While the oven preheats, dry the chicken well and spread melted ghee all over. Season generously with the seasoning of your choice. Tie up those legs and toss the chicken (breast side up) into the spanking hot pan once the oven is preheated.
Cook for 25-35 minutes at 450 degrees or until breasts register 120 degrees and thighs are 135 degrees. Turn the oven off and leave the chicken in for an additional 30-35 minutes or until the breast temperature reaches 160 degrees.
Remove the chicken from the pan to rest for at least 20 minutes.
For the pan sauce: heat the contents of the skillet until bubbling, over a medium-high heat. Cook shallots until softened. Add 1 cup of chicken broth, a couple tbsp of mustard and simmer until the sauce reduces to about 1/3. Add in a little bit of chilled butter or ghee until melted, and then fresh lemon juice to your liking.
We like to serve this with a simple cous cous and some roasted veggies. A quick pop in the air fryer or oven to roast well seasoned veggies and the whole family will enjoy!
