Herb Roasted Chicken

PREP TIME: 5 minutes

COOK TIME: 1 hour 15 minutes

YIELD: 12 servings

INGREDIENTS:

• 1 (3- to 4-pound) chicken
• Fine sea salt and ground black pepper
• 3 tablespoons lard or coconut oil (or unsalted butter if not dairy-sensitive), softened
• 1 tablespoon chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• 1 lemon, sliced
• 1 onion, quartered
• 3 cloves garlic, whacked with the side of a knife

INSTRUCTIONS:

1. Preheat the oven to 425°F.
2. Season the inside and outside of the chicken with a generous amount of salt and pepper.
3. Place the lard in a medium-sized bowl and add the chopped thyme and rosemary. Mix until combined.
4. Slather the herby lard under the layer of chicken skin to allow it to penetrate the chicken.
5. Stuff the lemon slices, onion quarters, and whacked garlic cloves into the cavity of the chicken.
6. Place the chicken in a large roasting pan and roast for 1 hour 15 minutes or until a meat thermometer inserted into the thickest part of the chicken reads 170°F.
7. Allow the chicken to rest for 10 minutes before slicing and serving. Discard the lemon, onion, and garlic.
8. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.