NUTRITION

SERVINGS

INGREDIENTS

6 oz whole chicken

1 lb Yukon gold potatoes

3 large carrots

1 large yellow onion

1 whole lemon

1 head garlic

0.5 tbsp olive oil

0.25 tbsp ghee

1 tbsp fresh rosemary

1 tbsp fresh thyme

1.5 tsp sea salt

0.5 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 425°F (218°C) and pat the chicken completely dry with paper towels to ensure the skin gets crispy.

• 2

  Cut the potatoes into halves, slice the carrots into thick rounds, and wedge the onion, then toss them in a large roasting pan with 1 tablespoon of olive oil and a pinch of salt.

• 3

  Mince the fresh rosemary and thyme, then combine them in a small bowl with the softened ghee, remaining olive oil, salt, and pepper.

• 4

  Stuff the chicken cavity with the halved lemon and the head of garlic (sliced in half crosswise) to infuse the meat with moisture and aromatics.

• 5

  Rub the herb-ghee mixture all over the chicken, including under the skin of the breasts, then place the chicken on top of the vegetables in the roasting pan.

• 6

  Roast for 60 to 75 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.

• 7

  Remove from the oven and let the chicken rest for at least 15 minutes before carving to allow the savory juices to redistribute.