Ingredients

The following ingredients have 4 Servings
  • 1 whole chicken (patted dry)
  • 3 tbsp. melted Paleo cooking fat
  • 3 tbsp. fresh rosemary (finely chopped)
  • 2 onions (peeled and quartered)
  • 4 carrots (peeled and sliced)
  • 2 bell peppers (chopped)
  • 2 lemons (halved)
  • Sea salt and freshly ground black pepper to taste

Instruction

  • Preheat your oven to 400 F.
  • Place the chicken, breast-side down, on a cutting board. Cut along both sides of the backbone from end to end with kitchen shears and remove the backbone. Flip the chicken breast side up, and open it like a book. Press firmly on the breasts with your palm to flatten them.
  • Save the backbone for some homemade stock.
  • In a small bowl, combine the cooking fat and 2 tbsp of the rosemary.
  • Rub the chicken with 2/3 of the fat/rosemary mixture and season the chicken to taste with sea salt and ground pepper.
  • Line a large baking sheet with aluminum foil.
  • Place the chicken on the baking sheet and surround it with the vegetables and the lemons.
  • Pour the remaining fat/rosemary mixture over the vegetables and season to taste.
  • Place the baking sheet in the oven and cook for 1 hour or until a meat thermometer reads 165 F in the thickest part of the breast.
  • Remove the chicken from the oven, squeeze some lemon juice over it, and serve.