Ingredients

• 2 kg (4lbs) whole organic chicken Ingredients
• 2 lemons, halved Ingredients
• 2 garlic cloves, minced Ingredients
• 1 tsp dried basil Ingredients
• 4 tbsp ghee, butter or olive oil Ingredients
• 1 tsp dried parsley Ingredients
• 1 tsp rosemary or oregano Ingredients
• 1/4 tsp sea salt and freshly cracked black pepper Ingredients
• 4-5 medium carrots, unpeeled if organic, roughly chopped, Ingredients
• 5-6 medium potatoes, any kind, unpeeled if organic, roughly chopped Ingredients
• 2 small onions, roughly chopped Ingredients
• 1-2 tbsp extra-virgin olive oil Ingredients

Instructions

1. Place chicken on roasting pan or baking sheet breast side up and let sit for 25-30 minutes to come up to room temperature.
2. Preheat oven to 350F (180C). Remove chicken from fridge, rinse both the inside and the outside with water and pat dry.
3. Melt ghee or butter on the stovetop over a low temperature. Add the minced garlic and juice from half a lemon. Mix together.
4. Pour the lemon garlic ghee mixture over top of the chicken. Season with dried herbs, sea salt and pepper.
5. Stuff chicken with remaining lemons and half of the chopped onion.
6. Place carrots, potatoes and remaining onion around the chicken. Drizzle vegetables with olive oil and season as you like.
7. Place in oven and roast until internal temperature reaches 165F (74 C)*. It will take anywhere from 50 minutes to 1.5 hours, it really depends on the size of your chicken and your oven. Baste chicken and veggies halfway through cooking.
8. Once it's finished cooking, remove from oven and place on cutting board to rest for 15 minutes before carving.