Ingredients:

  • 1 whole chicken (4 lbs)
  • 3 tbsp ghee
  • 2 tsp sea salt
  • 1 tsp cracked black pepper
  • 2 tbsp fresh rosemary
  • 1 tbsp fresh thyme leaves
  • 1 lb small Yukon Gold potatoes
  • 3 large carrots
  • 1 whole head of garlic
  • 1 lemon
  • 2 tbsp avocado oil

Instructions:

  1. Prep the bird. Remove the chicken from the fridge 30 minutes before starting.
  2. Spatchcock the chicken. Use shears to cut along both sides of the backbone and remove it.
  3. Dry the skin. Pat the chicken thoroughly with paper towels until the surface is matte.
  4. Create the herb rub. Mash the softened ghee with salt, pepper, rosemary, and thyme.
  5. Apply the fat. Rub the ghee mixture under the skin of the breast and thighs, then over the exterior.
  6. Prep the base. Toss potatoes and carrots with avocado oil and a pinch of salt.
  7. Assemble the pan. Lay lemon rounds and garlic halves on the pan, then surround with vegetables.
  8. Position the chicken. Place the flattened chicken directly on top of the lemon and garlic.
  9. Roast high. Slide the pan into a 425°F oven for 50 minutes until the skin is golden and the juices run clear.
  10. The essential rest. Transfer the chicken to a board and let it sit for 10 minutes until the internal juices redistribute.