Ingredients
3 Tbsp butter or ghee
4 minced garlic cloves
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
1 whole organic chicken (about 4 lbs.) cleaned and dried
2 lemons, zest both
1 small onion, cut into wedges
Salt, pepper and paprika to taste
Instructions
Preheat oven to 425º F
In a bowl, mix the butter or ghee, garlic, thyme, rosemary and zest from 2 lemons. Add a little salt and pepper
Place chicken (patted dry) inside a roasting pan
Slice one of the lemons and place inside cavity along with the onion wedges and a few extra rosemary and thyme sprigs
Tie legs together (optional) with water-soaked twine
Brush chicken with the butter/ghee and seasoning mixture you prepared in the bowl. Place some under the breast skin if possible.
Squeeze juice from the remaining lemon over the chicken, then sprinkle skin with salt, pepper and a little paprika
Roast in 425º F oven for about 1 hour (using a meat thermometer is highly recommended – when the temperature reaches 165º F, the chicken is cooked through)
Remove from oven and let rest for 15 minutes before slicing and serving
Important Tip:
If skin starts to darken too much while roasting, lightly place aluminum foil over the chicken and leave in place for the remainder of the cooking time
Source : www.paleonewbie.com
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