SUNDAY CLUCKIN', I MEAN CHICKEN

Greta Livingood
May 22, 2017
2 min read

OK - so May is supposed to be beautiful in MN but instead we've had wind, rain and cold dreary days. We all would appreciate some MN sunshine right about now. After this week of rain, I was in the mood for some GOOD Sunday vibes. That means waking up, getting in a good SWEAT and then spend my time in the kitchen cooking healthy – good mood food – for Joel and I.

A whole chicken that I whipped up in under 90 minutes. I also managed to wash, dry & fold 2 loads of laundry!

gather your goods

4-6 lb chicken

1 head garlic

3 lemons + 2 t lemon zest

2 onions

Rosemary sprigs {fresh}

Kosher salt & freshly ground pepper

4-5 T fourth and heart ghee

prepare your chicken

Preheat the oven to 350 ROAST. Rub half of the butter, garlic & lemon zest mixture under the skin and the rest over the chicken & season with salt & pepper. Generously season cavity of chicken with salt and pepper and stuff with lemon half, ½ head of garlic, 2-3 quarters of onion and 2 rosemary sprigs.

Place chicken in a roasting pan breast-side-up with the remaining onion, garlic, lemons and herbs. Add ½ cup of white wine. Roast for 30 minutes or until the breast is firm and just beginning to brown in spots. using tongs, turn the chicken breast-down, baste with juices & roast for 20 minutes longer, until the skin is lightly browned. Using tongs, turn the chicken breast-side-up and baste again. Add ½ cup of water if wine has evaporated. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155° to 160° and juices are running clear.