Ingredients:

  • 1 (3.75 lb) whole organic chicken, giblets removed
  • 2 tsp coarse kosher salt
  • 1 tsp cracked black pepper
  • 3 tbsp grass-fed ghee, softened
  • 2 tsp fresh rosemary, finely minced
  • 2 tsp fresh thyme, finely minced
  • 1 tsp fresh sage, finely minced
  • 4 garlic cloves, grated into a paste
  • 1 tsp smoked paprika
  • 2 large carrots, thickly sliced
  • 1 yellow onion, quartered
  • 1 lemon, sliced into rounds

Instructions:

  1. Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it entirely. Flip the bird over and press firmly on the breastbone until it lies flat. Pat the skin bone-dry with paper towels.
  2. Season the chicken generously on both sides with kosher salt and black pepper. For best results, let the chicken sit uncovered in the refrigerator for 4 to 24 hours to dry brine.
  3. In a small mixing bowl, combine the softened ghee, minced rosemary, thyme, sage, garlic paste, and smoked paprika. Mash until a smooth herb compound is formed.
  4. Preheat your oven to 425°F (218°C). Place the sliced carrots, quartered onion, and lemon rounds in a large cast-iron skillet or rimmed baking sheet to create a roasting bed.
  5. Loosen the skin over the chicken breasts and thighs with your fingers. Spread half of the herb ghee under the skin and the remaining half over the exterior. Place the chicken on top of the vegetable bed.
  6. Roast for approximately 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reaches 160°F (71°C). Let the chicken rest for 10 minutes before carving.