1/4 cup ghee or grass-fed butter
1 whole chicken, cut into 8 pieces
Sea salt and freshly ground black pepper
1/4 cup cilantro
1 cup of sliced shitake mushrooms
2 lemons, quartered

For marinade:
1 small yellow onion
1 teaspoon of garam masala (or curry powder)
1 tablespoon spoon of grated fresh ginger
1 jalapeno, deseeded and chopped
2 cloves garlic
1/2 teaspoon of tumeric powder
1 teaspoon of cumin powder

In a food processor, blend all marinade ingredients to form a paste. Massage marinade on chicken parts and refrigerate for 6-8 hours or overnight.

Before ready to bake, remove from refrigerator to room temperature.

Heat the oven to 450°F. Put the ghee or butter in a roasting pan and put it in the oven for a couple of minutes, until it melts. Add the chicken and turn it a couple of times in the fat, leaving it skin side up. Sprinkle with salt and pepper and return the pan to the oven.

After the chicken has cooked for 15 minutes, toss about one-quarter of cilantro and turn the pieces and add the mushrooms and lemons. Sprinkle on another quarter of the herb and roast for another 10 minutes.

Turn the chicken over (now skin side up again), add another quarter of cilantro, and cook until the chicken is done (you’ll see clear juices if you make a small cut in the meat near the bone), for another 15-20 minutes. Garnish with the remaining cilantro. Serve, with some of the juices spooned over it.