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.

lauren richeson