Prep Time: 10 Minutes
Cook Time: 1 Hour 10 Minutes - 1.5 Hours


Approx. Total/Net Carbs for Entire Dish: 
0 g / 0 g


  • 1 head garlic

  • 1 tbsp dried thyme

  • 1 tbsp dried parsley

  • 1 tbsp dried oregano

  • 4 tbs ghee, melted

  • Salt & Pepper


Tips & Substitutions

  • Before getting started, take a look inside your chicken. It may include the giblets or the neck. It’s your choice what to do with these - you can use them to make broth, cook ‘em and eat ‘em, or just throw them out.

  • Do you find that store-bought roasted chickens all taste the same despite claiming they are “rosemary-garlic” or “cajun”? That’s because they just put the spices on the skin. They don’t get in there under the skin to allow the herbs and spices to infuse.

  • Preparing Your Chicken We like to go the easy way of just chucking the chicken in the oven, but if you want to get fancy you can try other ways of prepping your chicken such as spatchcocking (or butterflying), splaying, and trussing.


  • Celery: Jicama


  1. Preheat oven to 400 F.

  2. Rinse and pat dry your chicken.

  3. Loosen up the skin on the chicken. Basically, slide your fingers under sin at the openings. You may have to do a bit of wriggling here, but this is important to get your seasonings right against the meat so the flavors can infuse in the meat while the skin stays crispy.