Ingredients:

  • 4 lbs whole chicken, organic and air-dried
  • 2 tbsp ghee
  • 1 whole lemon, halved
  • 1 head garlic, halved crosswise
  • 1.5 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tbsp fresh rosemary, finely minced
  • 1 tbsp fresh thyme, stripped from the stem
  • 1 tsp garlic powder

Instructions:

  1. Dry the bird. Remove the chicken from its packaging and pat it thoroughly with paper towels.
  2. Preheat the oven. Set your oven to 425°F (220°C). Wait for the oven to fully reach temperature before the bird goes in.
  3. Mix the rub. In a small bowl, combine the 2 tbsp ghee, minced rosemary, thyme, garlic powder, salt, and pepper.
  4. Season the cavity. Sprinkle some salt and pepper inside the chicken, then stuff in the lemon halves and the halved garlic head.
  5. Apply the herb ghee. Rub the ghee mixture all over the outside of the chicken, getting into every nook and cranny.
  6. Truss the legs. Use kitchen twine to tie the legs together snugly. Look for a compact, rounded shape to ensure even roasting.
  7. Position the bird. Place the chicken breast side up in your skillet or roasting pan.
  8. Roast the chicken. Place in the oven and cook for 1 hours 15 mins. Watch for the skin to turn deep mahogany.
  9. Check the temperature. Insert the thermometer into the thickest part of the thigh. Pull the bird at 160°F (it will rise to 165°F while resting).
  10. Rest the meat. Move the chicken to a cutting board and let it sit for 15 minutes. Do not skip this, or all the juices will run out.