Ingredients:

  • 1 whole chicken (approx. 4 lbs), giblets removed
  • 2 tsp coarse kosher salt
  • 1 tsp cracked black pepper
  • 4 tbsp grass-fed ghee, room temperature
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, stripped from stem
  • 1 tsp lemon zest
  • 2 large carrots, cut into 2-inch chunks
  • 1 lb baby potatoes, halved
  • 1 large yellow onion, quartered
  • 1 whole lemon, halved
  • 1 head of garlic, sliced crosswise

Instructions:

  1. Pat the chicken bone-dry with paper towels. Season the interior cavity with salt and pepper. Stuff the lemon halves and the halved head of garlic inside the bird.
  2. Gently loosen the skin over the breast and thighs using your fingers, creating a pocket between the skin and meat without tearing the skin.
  3. In a small bowl, combine the ghee, minced garlic, rosemary, thyme, and lemon zest. Spread half of the compound ghee directly onto the meat under the skin.
  4. Rub the remaining ghee mixture over the entire exterior of the bird. Season the outside generously with the remaining salt and pepper.
  5. Place the chopped carrots, baby potatoes, and onion in the bottom of a large cast iron skillet or roasting pan. Place the chicken directly on top of the vegetables.
  6. Truss the legs with kitchen twine and roast in a preheated oven (425°F/218°C) for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  7. Let the chicken rest for 15 minutes before carving to allow juices to redistribute.