Ghee Roasted Chicken Recipe
Yield: 2 servings
Active Time: 15 minutes
Total Time: 30 minutes
1 sweet potato
1 bunch radishes, stems removed
4 tablespoons ghee, divided in half
2 teaspoons kosher salt, divided in half
1 teaspoon ground black pepper, divided in half
5 sprigs fresh thyme, leaves removed
2 bone-in, skin-on chicken breasts
1/2 teaspoon garlic powder
Wash and dry all root vegetables. Chop into 1/2- to 1-inch pieces. Alternately, you can use a melon baller to scoop out balls from beets, sweet potato, and rutabaga; and chop carrots and radishes.
On a large baking sheet, toss all vegetables with 2 tablespoons ghee, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Spread in an even layer.
Rub chicken breasts with remaining ghee, including under the skin. Season with remaining 1 teaspoon salt, 1/2 teaspoon pepper, and garlic powder.
Nestle chicken on top of vegetables, in the middle of the sheet tray. Roast for 15 to 20 minutes, shaking the pan once halfway through. Using a meat thermometer, check that the chicken has reached 165 degrees. Once it has, remove from oven and let rest for 5 minutes before serving.
Photo credit: Paul Delmont