buttery garlic roasted chicken
You don’t really need a recipe for this one. It’s so simple to make and you can play around with the ingredients. Here’s what I do when I’m feeling lazy but dying for some comfort food. With just a handful of ingredients this chicken will taste like you’ve been slaving in the kitchen for hours. High-quality grass fed butter or ghee is best. Don’t skimp on it!
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
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.
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!