Ingredients:

  • 1 Whole Chicken (4 lbs)
  • 3 tbsp Ghee, softened
  • 2 tbsp Coarse Kosher Salt
  • 1 tbsp Cracked Black Pepper
  • 4 cloves Garlic, smashed
  • 2 sprigs Fresh Rosemary, finely chopped
  • 3 sprigs Fresh Thyme, leaves removed
  • 1 tsp Smoked Paprika
  • 3 Large Carrots, peeled and cut into 2-inch chunks
  • 1 lb Fingerling Potatoes, halved
  • 1 Large Red Onion, wedged

Instructions:

  1. Preheat your oven to 450°F (232°C). Place your cast iron skillet inside to get it screaming hot.
  2. Spatchcock the chicken by cutting along both sides of the backbone with shears; remove the bone and press down on the breastplate until it cracks.
  3. Pat the skin dry with paper towels until it feels like parchment.
  4. Mix the ghee rub by combining the 3 tbsp Ghee with the salt, pepper, paprika, rosemary, and thyme.
  5. Apply the rub under the skin of the breasts and all over the exterior.
  6. Prep the vegetables by tossing the carrots, potatoes, and onions with any leftover ghee and the 4 smashed garlic cloves.
  7. Sear the chicken by placing it skin side down in the hot skillet for 2 minutes until a golden crust begins to form.
  8. Flip the bird and scatter the vegetable mixture all around the edges of the pan.
  9. Roast for 45 minutes or until the juices run clear and skin is dark mahogany.
  10. Rest for 10 minutes on a cutting board before carving.