Ingredients
-
1 organic roaster chicken, rinsed
-
1 entire garlic bulb, separated and peeled
-
½ stick butter, sliced (or ghee)
-
6 tablespoons of lemon/lime olive oil mixture
-
Salt
-
Pepper
-
Cumin
Directions
Preheat oven to 350. Place chicken in a roaster. I prefer a clay pot.
Sprinkle with spices to taste.
Slice the butter and place butter pats or ghee over the chicken.
Drizzle with lemon/lime oil mixture.
Cover and cook for 2 hours.
Remove the cover. If the skin has not turned golden brown, cook uncovered for a few more minutes. Slice up and serve.
Recipe Note
I always keep in the fridge a marinade that’s equal parts lime or lemon and olive oil, sprinkled with high-quality salt. You won’t believe how many times you’ll use it — over meat, poultry, fish, veggies or as salad dressing. Although you can use any covered baking or roasting dish, this roasted chicken cooks best in a clay pot, where it browns while still covered. - This recipe is keto friendly!
