Spiced Ghee Roasted Chicken

Everyone loves an easy one-pan meal, especially when it’s delicious comfort food like this Spiced Ghee Roasted Chicken. Dinner can be both no fuss by using any veggies you have on hand in your fridge—and a crowd favorite with the rich buttery flavor of ghee. A win-win!

You may not be able to see all the nutrition in this dish, but it’s there hidden in the coating of the chicken!  

Cashews contain protein as well as minerals like magnesium and copper, both very important for bone health. Brazil nuts are valued mostly for their high levels of selenium, a mineral that’s important for our metabolism, digestive health, thyroid function, detoxification, and protection against arthritis. Goji berries have been used medicinally, in China, since the 3rd century. They are a superfood thought to have anti-aging powers, are packed with vitamin C, antioxidants, amino acids, and trace minerals. 

When buying chicken, we always recommend organic, pastured chicken, if possible. Seek out humanely raised birds from local farms in your area. 

Ghee, or clarified butter, has a rich, nutty taste. To make ghee, water and milk solids are removed from butter. Ghee may be consumed by some people who are allergic to dairy. It depends on the individual.

Herbs are medicinal; especially rosemary and thyme found in this dish. Rosemary, rich in antioxidants, boosts detoxification, improves brain function, fights bacterial infections, and so much more. Thyme tastes like the holidays, due to its frequent appearance in roasted turkey, however it’s helpful for everyday use. Thyme contains antibacterial, anti-fungal, and anti-cancer properties. Both are carminative herbs that help with digestion, too!

Scroll down to view step-by-step photos of this ridiculously easy dish!

Preheat the oven to 400 degrees F.

To a food processor, add coriander seeds, pink peppercorns, rosemary, thyme, and red pepper flakes (if using).

Process for 30 seconds. 

Add nuts.

Process until a grainy powder is created. 

Add goji berries (if using), lemon zest, ghee, and sea salt, pulse 10 times, scrape sides, and pulse 5 more times or until a unified texture is created. 

Pat chicken dry with paper towels and place over a large work surface. 

Rub spiced ghee over the chicken and under the skin. Set aside while preparing the veggies. 

Rub spiced ghee over the chicken and under the skin. Set aside while preparing the veggies. 

Use any veggies you prefer, chop cauliflower into large florets, cut carrots lengthwise, cut zucchini into thick matchsticks, and thinly slice the leftover lemon. 

Rub spiced ghee over the chicken and under the skin. Set aside while preparing the veggies. 

Use any veggies you prefer, chop cauliflower into large florets, cut carrots lengthwise, cut zucchini into thick matchsticks, and thinly slice the leftover lemon. 

Place veggies, rosemary, thyme, and sliced lemons in a baking dish, top everything with the chicken, skin side up. Roast for 15 minutes. After 15 minutes, lower the oven temperature to 320 degrees F and continue baking for 35-40 minutes until chicken is golden brown and juices run clean when pierced with a knife.