This recipe is featured in our Weekly Meal Planner here!
1 whole Chicken (about 5-6 lb), giblets removed
1 onion, roughly sliced
1 lemon, cut in half
5 cloves of garlic, roughly smashed
3-4 tbsp ghee or coconut oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp nigella seeds
salt and fresly ground black pepper, to taste
Preheat oven to 425˚F. Pat the chicken dry, remove excess fat and any feathers that may be left behind. Season liberally with salt and pepper, then rub the skin with ghee or coconut oil, and push the garlic cloves under the breast skin. Stuff the cavity with the lemon halves, then truss the bird. (see feedfeed trussing tips here).
Lay the onion slices on the base of a roasting pan slightly larger than the chicken. Set trussed chicken on top of the onion, then sprinkle with the seeds (or spices of choice). Pour a little water or stock on the base of your tray, so the juices don’t burn.
Roast for about 90 minutes, or until the juices run clear. You can test the temperature by inserting a meat thermometer into the thickest part of the thigh, without touching the bone. It should read 165˚F.