Indian Spiced Roasted Chicken

Preheat oven to 375°F.

Put ginger, caraway, garam masala, salt, cayenne, coriander, turmeric, and garlic into a small bowl and stir well to combine.

Arrange chicken in a lightly-oiled baking pan and season all over with ginger mixture. Squeeze lemon over chicken, then place the rind inside the cavity. Drizzle chicken with ghee.
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Roast, basting a few times, until a thermometer inserted in the thickest part of thigh reaches 170 to 175°F, about 1 1/2 hours. Set chicken aside to let rest for 10 minutes, then carve and serve.

Pan Sauce
Scrape pan drippings into a glass measuring cup. Skim off the fat, reserve 2 tablespoons, discard the rest of the fat and set the residual drippings aside.

Place the 2 tablespoons of fat in a small sauce pan.  Add 2 tablespoons of flour. Stir and cook for about 2 minutes over medium heat. Add the chicken broth, bring to a simmer and cook for about 3-5 minutes until the sauce thickens.

To Serve
Slice chicken and serve with a drizzle of sauce.