Herb Roasted Chicken Recipe

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

1. Preheat the oven to 425°F.
2. Season the inside and outside of the chicken with a generous amount of salt and pepper. Place the lard in a medium-sized bowl and add the herbs. Mix until combined. Slather the herby lard under the layer of skin so it can penetrate the chicken. Stuff the lemon slices, onion quarters, and garlic into the cavity.
3. 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.
4. Allow the chicken to rest for 10 minutes before slicing and serving. Discard the lemon, onion, and garlic.
5. Store extras 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.