Ingredients:

  • 4.5 lb whole chicken
  • 3 tbsp ghee
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp fresh herbs (rosemary, sage, and thyme)
  • 2 large carrots, thickly sliced
  • 1 head of garlic, halved crosswise
  • 1 large lemon, halved
  • 1 yellow onion, quartered

Instructions:

  1. Remove the chicken from the refrigerator 30 minutes before cooking to bring to room temperature. Pat the bird incredibly dry with paper towels, inside and out, to ensure skin crispiness.
  2. In a small bowl, combine the ghee, kosher salt, black pepper, and minced fresh herbs to create a fat-based rub.
  3. Prepare the aromatic base by placing the sliced carrots, halved garlic, one half of the lemon, and the quartered onion in the bottom of a heavy-bottomed roasting pan or 12-inch cast iron skillet.
  4. Place the other lemon half inside the chicken cavity. Massage the ghee-herb mixture thoroughly over the entire surface of the chicken and under the skin of the breast.
  5. Truss the chicken with kitchen twine and place it on top of the vegetable base.
  6. Preheat oven to 220°C (425°F). Slide into the oven and roast for 15 minutes until the skin begins to sizzle and turn pale gold.
  7. Reduce the heat to 190°C (375°F) and continue roasting for 1 hour until the internal temperature hits 74°C (165°F) and the juices run clear.
  8. Remove from the oven and let the chicken rest for at least 15 minutes to allow for carryover cooking and redistribution of juices before carving.