📝 About This Recipe
This quintessential Paleo centerpiece celebrates the rustic simplicity of Mediterranean flavors, combining bright citrus notes with a fragrant bouquet of fresh garden herbs. By tucking a rich herb-infused ghee under the skin, we ensure the breast meat remains incredibly succulent while the skin achieves a shatteringly crisp, golden finish. It’s a clean, allergen-friendly roast that fills your home with an aroma that is as comforting as it is sophisticated.
🥗 Ingredients
The Bird
- 4-5 lbs Whole Chicken (organic, pasture-raised preferred; giblets removed)
- 2 teaspoons Kosher Salt (plus more for the cavity)
- 1 teaspoon Black Pepper (freshly cracked)
Lemon Herb Compound Ghee
- 4 tablespoons Ghee (softened at room temperature)
- 1 tablespoon Lemon Zest (from about 2 lemons)
- 1 tablespoon Fresh Rosemary (finely minced)
- 1 tablespoon Fresh Thyme (leaves stripped and minced)
- 3 cloves Garlic (pressed or finely grated)
Aromatics & Roasting Bed
- 2 pieces Lemon (one halved, one sliced into thick rounds)
- 1 large Yellow Onion (cut into thick wedges)
- 1 whole Garlic Bulb (sliced in half crosswise)
- 4-5 leaves Fresh Sage (whole)
- 3 pieces Carrots (peeled and cut into 2-inch chunks)
- 1 tablespoon Extra Virgin Olive Oil (to coat the vegetables)
👨🍳 Instructions
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1
Remove the chicken from the refrigerator 45 minutes before cooking to take the chill off; this ensures even roasting.
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2
Preheat your oven to 425°F (220°C). Position the oven rack in the lower-middle position.
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3
In a small bowl, combine the softened ghee, lemon zest, minced rosemary, minced thyme, and grated garlic. Mix until a smooth paste forms.
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4
Pat the chicken extremely dry with paper towels, including the inside of the cavity. Dry skin is the secret to a crispy exterior.
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5
Generously season the inside of the cavity with salt and pepper. Stuff with the halved lemon, the halved garlic bulb, and the sage leaves.
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6
Gently loosen the skin over the breast and thighs using your fingers or a small silicone spatula, being careful not to tear it.
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7
Spread about two-thirds of the herb ghee mixture directly onto the meat under the skin, massaging it down toward the thighs.
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8
Rub the remaining ghee mixture all over the outside of the skin. Season the entire exterior with the 2 teaspoons of salt and 1 teaspoon of pepper.
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9
In a large roasting pan or a 12-inch cast-iron skillet, toss the onion wedges, carrots, and lemon slices with the olive oil.
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10
Place the chicken on top of the vegetables. Tie the legs together with kitchen twine and tuck the wing tips under the body.
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11
Roast for 15 minutes at 425°F to jumpstart the browning, then reduce the heat to 375°F (190°C).
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12
Continue roasting for 50-60 minutes. The chicken is done when an instant-read thermometer reaches 165°F (74°C) in the thickest part of the thigh.
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13
Carefully transfer the chicken to a carving board. Let it rest, uncovered, for at least 15-20 minutes to allow the juices to redistribute.
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14
Carve the chicken and serve alongside the roasted onions and carrots, which will have caramelized in the chicken drippings.
💡 Chef's Tips
Always pat the chicken dry with paper towels; moisture is the enemy of crispy skin. If the skin is browning too quickly, tent the breast loosely with a piece of foil halfway through. Don't skip the resting period; if you cut it too early, all the delicious juices will run out onto the board. Use the leftover carcass to make a nutrient-dense Paleo bone broth for future soups. For extra flavor, salt the chicken 24 hours in advance and leave it uncovered in the fridge to 'dry brine'.
🍽️ Serving Suggestions
Serve with a side of garlic-sauteed kale or Swiss chard for a punch of greens. Pair with roasted sweet potatoes or a creamy cauliflower mash to soak up the pan juices. A crisp arugula salad with a light balsamic vinaigrette cuts through the richness of the ghee. Serve with a chilled glass of sparkling mineral water infused with fresh lemon and mint. Top with a spoonful of Paleo-friendly chimichurri for an extra herbaceous kick.