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➡Total Carbs: 0g
Net Carbs: 0g
(Carb count does not include onions.)
1 Whole chicken, 3-5 pounds
1 large onion, cut into 1/2” thick slices (optional)
1-2 lemons, cut into 1/2” thick slices (optional)
1 tsp fine sea salt
1/2 tsp ground black pepper
2 tbsp duck fat, divided and softened plus more for roasting pan (can substitute with butter)
2 tbsp unsalted butter
1 tbsp duck fat (or another healthy oil like coconut oil or lard)
1. Preheat oven to 425 degrees.
2. In a small saucepan, melt and combine your basting fats (butter and duck fat) over low heat. Keep warm so neither fat becomes solid.
3. If using a roasting pan with rack, skip to #4. Layer onion and lemon slices alternately into 3-4 rows, to create a “rack” for your chicken.
4. Wash the chicken and pat it dry (inside and out) with paper towels. Sprinkle ½ teaspoon of sea salt inside cavity; Add 1 tablespoon of softened duck fat inside the cavity and smear. Tie the chicken legs together and then rub the skin thoroughly with the remaining tablespoon of duck fat (massage the duck fat into the skin). Place chicken in the roasting pan (on rack or on onion/lemon slices) and fold wing tips under bird. Sprinkle ¼ teaspoon of salt over chicken followed by all the pepper.
5. Place chicken in oven and let brown for 15 minutes, turning the bird on its right side after 5 minutes, then turning it on its left side for the last 5 minutes. Using a basting brush, be sure to quickly baste the bird with the butter/duck fat mix after each turn.
6. Reduce heat to 350 and leave bird on its left side for half of its estimated roasting time, basting every 10 minutes. Halfway through cooking time, sprinkle ¼ teaspoon of salt on bird and turn it onto its right side. Continue basting every 10 minutes. If you run out of basting liquid, use pan juices.
7. About 15 minutes before estimated end of cooking time, salt bird with remaining ¼ teaspoon of salt and turn it breast side up; continue basting. Chicken is done when internal temperature reaches 165.
8. When chicken is done, remove kitchen twine from legs and set chicken on platter. Let rest for 10 minutes before carving.
🔔Note: The onions will caramelize while cooking. You can serve them with the bird, but be sure to count the carbs! Also be careful as they are dang tasty and you can over indulge all too easily.