Ingredients:

  • 1 Whole Chicken (1.8–2.3 kg), giblets removed
  • 2 tbsp Ghee or Avocado Oil (melted)
  • 1 tbsp Coarse Sea Salt
  • 1 tsp Cracked Black Pepper
  • 2 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 450g (1 lb) Baby Potatoes, halved
  • 4 large Carrots, cut into 2-inch chunks
  • 1 large Red Onion, wedged
  • 4 cloves Garlic, smashed
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Balsamic Vinegar

Instructions:

  1. Preheat oven. Set your oven to 220°C (425°F). Note: A hot oven is the only way to get that sizzle.
  2. Prep the chicken. Remove giblets and pat the chicken completely dry with paper towels.
  3. Season the bird. Mix ghee, sea salt, pepper, thyme, and paprika. Rub 2/3 of this mixture all over the chicken and under the skin.
  4. Toss the vegetables. In a large bowl, combine potatoes, carrots, onions, and garlic with olive oil and balsamic vinegar.
  5. Arrange the pan. Spread vegetables in a single layer on the sheet pan, leaving a space in the center.
  6. Nestle the chicken. Place the chicken directly on the pan (or on top of the onions). Note: The onions act as a natural roasting rack.
  7. Roast the meal. Slide the pan into the oven. Bake 45 mins until skin is golden and crackling.
  8. Verify doneness. Check that the internal temperature is 74°C (165°F).
  9. Rest the meat. Remove from oven and let sit for 10 minutes. Note: This prevents the juices from running out when you carve.
  10. Serve hot. Carve the chicken and serve alongside the velvety, roasted vegetables.