Simple Roast Chicken with Citrus and Thyme

Serves 3-4
Inspired by the Roasted Chicken Recipes of Jessica Prentice, Rebecca Katz and Ina Garten

• 1 organic 4-5 lb roasting chicken (preferably pasture raised)
• Organic Ghee
• Pink Himalayan salt or Grey Sea Salt
• Freshly Ground Pepper
• 2 organic lemons and 1 organic orange
• 12 sprigs fresh thyme, rinsed and dried
• Cooking Twine

1. Preheat oven to 425° F.
2. Spread 1 Tablespoon ghee on the bottom of a roasting pan that fits the chicken well.
3. Remove the giblets, rinse the chicken inside and out, then pat the outside dry with a paper towel.
4. Place the chicken in the pan, breast side up.
5. Spoon a tablespoon of ghee in a small bowl, then scoop some ghee with your fingers.  With your other hand, gently lift the skin of the chicken on both sides of the breast to loosen it from the meat. Rub ghee over the meat of the chicken, then the outside/skin of the chicken, scooping more ghee as needed to coat.
6. Sprinkle salt, then pepper over and in the chicken.
7. Cut each lemon and the orange into 8 chunks each.  Slightly squeeze some juice over the chicken then gently place a few flattened pieces under the skin. Place the rest inside the cavity and around the bottom of the pan.
8. Place 3 sprigs thyme under the skin of each side of the chicken and the rest inside the cavity.
9. Tie the legs together with cooking twine and tuck the wing tips under the body of the chicken.
10. Place the chicken on a roasting rack. Roast until the juices run clear (cut between the leg and body with a knife to release juices), about 1 hour (give or take).
11. Remove the chicken from the oven and let it rest at room temperature for 15 minutes so juices settle, then serve.