citrus brown butter roasted chicken + vegetables
2 cornish hens or 1 (4-pound) chicken or chicken thighs
4- 6 Tablespoons Tinstar Foods Brown Butter Ghee
2 small oranges, juiced
1/4 cup olive oil
Whole30 compliant poultry seasoning ( like Spice Cave)
Sea salt + pepper
½ pound carrots
½ brussel sprouts
1 bunch of fresh thyme
[ can sub any root vegetable]
heat the oven to 350°.
if using a whole chicken or hen, remove the giblets- then rinse and dry chicken, place in baking dish.
Using 2 tablespoons brown butter ghee, apply an even coat to the chicken skin.
pour the juice of 2 oranges over the chicken, reserving one orange half.
season chicken well with salt + pepper + spices.
inside of the chicken, place ½ organic, fresh thyme and 1 tablespoon brown butter ghee.
drizzle chicken with olive oil and bake for 1 hour or until internal temperature is 165°.
on a sheet pan, line carrots + brussel sprouts.
sprinkle with salt + pepper + cover in 1 tablespoon melted brown butter ghee.
place in oven with chicken
roast, 30 minutes.
drizzle pan juices over the chicken and vegetables, then serve.