lemon garlic roast chicken

Ingredients:

4-5 lb whole chicken

5 cloves of garlic, peeled and smashed

8 fresh thyme stems

e lemons, quartered

1 onion, quartered and halved

3 Tbsp ghee

1 Tbsp trader joe’s onion salt

1 Tbsp dried italian parsley flakes

1 tsp kosher salt

1/2 tsp white pepper

1/2 cup chicken stock

Directions:

Preheat oven to 425.

Add lemons, onions, garlic, and thyme to the bottom of a 12 inch cast iron skillet or dish.

Mix salt, pepper, onion salt, and parsley together

Spatchcock your chicken. Pat dry. Rub all over, including under skin with ghee and spice mixture. Place skin side up over lemon, onions, garlic and thyme.

Cook until internal temp reaches 165 degrees (approximately 1 1/2 hours).

When internal breast temp reaches 165 degrees, remove chicken from pan, and set aside to rest.

Remove lemon, garlic, onion and thyme from pan, and place pan on stove. Add chicken stock and whisk to combine. Turn stove on high, and bring to boil. Once boiling, whisk, and turn heat down to low. Sauce will thicken.

Carve chicken off the bone, slice, and top with stove sauce.