Is it fall yet? Is it fall yet? I’ve been longing for the leaves to change colors and the cool breeze to welcome me as I get the kids ready for school each morning. Possibly the best thing about fall is the freedom to heat up my kitchen again with soups, stews, casseroles and of course, this Lemon Herb Roasted Chicken!
The older I get, the more I appreciate a meal that’s been thought out, seasoned well and made with high quality ingredients. That is exactly what I did with this dish. I used a whole chicken we killed and plucked from our friend’s little farm. The fresh herbs were from my garden and I used locally source ghee from Mama Sattva Ghee.
A dish doesn’t haven’t to be complex to be immersed in flavor. Before you start thinking these things are out of reach for you, keep in mind that my herb garden consists of 6 pots I’ve found space for on the side of my house. I don’t have a huge garden or land that I can even have animals on. Therefore, I get creative. I do what I can at our house, and I meet people locally who are willing to trade or barter for a reasonable price. The longer I’ve done this, the more I am realizing that being sustainable has a lot to do with community.
Go to your local farmer’s markets and meet the farmers themselves. If you catch them at a time when they’re not busy, they’d love to tell you about their process and what makes them so passionate about what they sell. If I am not at the farmer’s market, I’m getting food from friends. I’ve been working towards sustainable living for over two years. I now have local contacts for the following:
Anything I can’t get at either of those places, I purchase at a regular grocery store. This is my balance. I don’t guilt myself for having to buy bananas at the store. It’s all about the process!
I know you’ll love this recipe and find many times this season to use it. It’s definitely a winner for the next time you have guests over!
Grease a medium roasting pan with 1-2 teaspoons of ghee.
Place the chicken breast down in the pan.
Dice the potatoes and onions. Lay them in the pan around the chicken.
Salt and pepper the chicken and veggies.
In a shallow bowl, mix your 3 T of ghee plus the fresh herbs. Using a spoon, stir the herbs into the ghee and push on the herbs with the back of the spoon to help release some of the flavor.
Mince the garlic cloves and add them to the herbs & ghee.
Cut the lemons into thin slices. Place them into the cavity of the chicken. If you can't fit 2 lemons worth into the chicken, then lay the extra slices on top of the potatoes.
Using a flexible rubber spatula or basting brush, paint the ghee and herb mixture all over the chicken. Be sure to get it in between the wings and legs too. Any remainder mixture can be poured onto the veggies around the chicken.
Bake for 1 hour, or until the meat thermometer reads 160°. Sometimes I cut into mine after 1 hour to double check.
If you need to bake it longer, try putting a foil "tent" over the chicken so as not to make the skin dry out.
Once cooked through, remove the veggies into a side dish. Allow the chicken to sit for 10-15 minutes before serving.