Ingredients:

  • 1 whole pasture-raised chicken (approx. 4 lbs / 1.8 kg)
  • 2 tsp Kosher salt (12g)
  • 1 tsp cracked black pepper (2g)
  • 3 tbsp Ghee, softened (45g)
  • 4 cloves Garlic, minced (12g)
  • 1 tbsp Fresh rosemary, finely chopped (4g)
  • 1 tbsp Fresh thyme, finely chopped (4g)
  • 1 tsp Lemon zest (2g)
  • 1 large Yellow onion, quartered (150g)
  • 1 lb Baby carrots, scrubbed (450g)
  • 1 lb Fingerling potatoes, halved (450g)
  • 1 Lemon, sliced into rounds (50g)

Instructions:

  1. Heat the oven to 425°F (218°C) with the rack in the middle position.
  2. Dry the chicken thoroughly using paper towels, including inside the cavity.
  3. Mix the softened ghee, minced garlic, rosemary, thyme, lemon zest, salt, and pepper in a small bowl.
  4. Rub the herb ghee mixture over the entire chicken and under the skin of the breast.
  5. Toss the onion, baby carrots, and potatoes in the roasting pan with a pinch of salt.
  6. Place the chicken on top of the vegetables and tuck the lemon rounds around the sides.
  7. Roast for 45 minutes until the skin is dark golden and the juices run clear.
  8. Verify the temperature reaches 165°F (74°C) in the thickest part of the thigh.
  9. Rest the chicken on a cutting board for at least 10 minutes before carving.
  10. Toss the vegetables in the remaining pan juices one last time before serving.