Moroccan Roasted Chicken with Walnut Gravy

Prep Time:25

Cook Time:1

Total Time:50

Servings: 6

Preheat oven to 400℉. Place chicken in roasting pan (don’t forget to remove giblets from cavity).
In a small bowl, add ghee, olive oil and lemon juice. Stir to blend and pour or brush over chicken, coating evenly.
Sprinkle chicken evenly with salt and Moroccan Spice Blend.
Cook uncovered 15 min. Check for browning of the drippings and add small amount of water if needed to bottom of pan. After 30 minutes, add onion slices and garlic clove slices to top of chicken and around the bottom of the pan.
Continue cooking uncovered until thermometer inserted in innermost part of thigh and wing and the thickest part of the breast reads at least 165℉. I use this formula to help with estimated total cooking time: 15 min per pound then round up to nearest 5 min. Check chicken every 15-20 min to see if water needs to be added to the bottom of the pan. You want drippings to brown, but not burn.
Let cool 15-20 min, then carve. (Save bones and remnants for bone broth!)

Add all ingredients except pan drippings to blender and blend until smooth. Pour into small saucepan.
Before serving add 2-3 Tablespoons pan drippings and heat over medium low. Adjust drippings amount to desired gravy thickness.

My favorite pairings for this are Roasted Carrots with Ghee, Honey, and Black Garlic and Sautéed Kale with Pecorino, Balsamic, and Pine Nuts.
I like to save the bones and unused drippings for homemade bone broth.
Want to use this for your Thanksgiving meal, but still want turkey? Just sub the whole chicken for a whole turkey. Cooking time will be longer.

Calories: 335kcal

Author: Emily Haygood