Ingredients:

  • 1 whole pasture-raised chicken (1.8 kg / 4 lbs)
  • 2 tbsp Avocado oil
  • 1 tbsp Kosher salt
  • 1 tsp Cracked black pepper
  • 3 cloves Garlic, minced
  • 2 tbsp Fresh rosemary, finely chopped
  • 1 tbsp Fresh thyme leaves
  • Zest of 2 organic lemons
  • 500g Fingerling potatoes, halved
  • 3 large Carrots, peeled and cut into 2-inch chunks
  • 1 Red onion, cut into thick wedges
  • 1 Lemon, sliced into rounds

Instructions:

  1. Dry the bird. Pat the 1.8 kg chicken with paper towels until the skin is bone dry. Note: Moisture is the enemy of crispiness.
  2. Remove the backbone. Use shears to cut along both sides of the spine, then press down on the breastbone until it cracks and the bird lies flat.
  3. Mix the rub. Combine 2 tbsp Avocado oil, 1 tbsp Kosher salt, 1 tsp pepper, minced garlic, rosemary, thyme, and lemon zest in a small bowl.
  4. Season the meat. Rub half of the herb mixture under the skin of the breasts and thighs. This ensures the meat is seasoned, not just the skin.
  5. Prep the vegetables. Toss the halved potatoes, carrots, and red onion wedges with the remaining herb oil directly on the baking sheet.
  6. Arrange the pan. Spread the vegetables in a single layer, place the lemon rounds on top, and nestle the flattened chicken over the center.
  7. Roast the dish. Bake at 425°F for 45 minutes until the skin is deep golden and the juice runs clear.
  8. Check the temp. Insert a probe into the thickest part of the thigh; it should read 165°F.
  9. Rest the meat. Transfer the chicken to a board and let it rest for 10 minutes to allow the juices to redistribute.
  10. Final crisp. If the veggies need more color, toss them in the pan juices and roast for 5 more minutes while the chicken rests.