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  • 1 whole free-range chicken
  • 4 tbsp ghee must be softened
  • 1 lemon
  • 1 bunch thyme
  • 2 tsp salt
  • 2 tsp pepper
  • 1 bunch baby carrots wash it well and trim


Instructions are for 2 servings. Please modify as needed.

  1. Step 1: preheat your oven to 108C.
  2. Step 2: Take a bowl and put ghee in it. Zest the lemon skin and add it to the ghee bowl. Set the lemon aside. Chop about 1 teaspoon of thyme leaves lightly and add it to the bowl.
  3. Step 3: Add 1 teaspoon of salt and 1 teaspoon of pepper and stir to combine them and set them aside.
  4. Step 4: wash and dry your chicken then carefully separate the skin away from the meat on the legs and breast meat. By gently sliding the finger under the skin pull it away from the meat and make pockets for ghee.
  5. Step 5: use a spoon and slide ghee mixture under the skin, being careful little aggression can puncture the skin. Insert ghee to cover the breast and legs meat.
  6. Step 6: Place half of the thyme and lemon inside the cavity. Secure the legs together with kitchen string and brush the olive oil over the chicken then season it with reaming salt and pepper.
  7. Step 7: arrange the remaining thyme on the floor of a roasting tray. Place the chicken over it and carrots around the chicken and place it in the oven for 60 minutes or still chicken cooked completely. In case chicken getting browning too quickly cover it lightly with foil.
  8. Step 8: Once the chicken is cooked remove it from the oven cover it let rest for 15 minutes before carving serve with roasted carrots.

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