1 (2 1/2 - 3 lbs) Whole chicken
2 sweet potatoes, peeled and cut into 1 inch chunks
1/2 large yellow onion, thickly sliced
1/2 lemon, halved
1/2 head of garlic, cut in half crosswise
3 springs fresh rosemary + 1 tsp chopped
3 sprigs fresh thyme + 1 tsp chopped
1/2 tsp sea salt
1/2 tsp ground black pepper
4 tbsp ghee or coconut oil
Allow the chicken to come to room temperature to roast more evenly, if possible.
Preheat the oven to 400 F.
Prepare the herb butter by mixing 3 tbsp of ghee or coconut oil, chopped rosemary and thyme, 1/4 tsp salt, and 1/4 tsp pepper.
In a large roasting pan toss the sweet potatoes and onion with the remaining 1 tbsp of ghee or coconut oil, salt and pepper, arrange the vegetables in a single layer.
Remove the chicken giblets, rinse the chicken inside and out, pat the outside of the chicken as dry as possible.
Liberally season the cavity of the chicken with salt and pepper.
Fill the the cavity with 1 tbsp of the herb butter, 3 sprigs of rosemary, 3 sprigs of thyme, lemon half, and the 1/2 head of garlic.
Tie the legs together with kitchen twine and tuck the wings under the chicken.
Place the chicken on top of the vegetables in the roasting pan.
Carefully lift the skin from the chicken and liberally coat under and outside of the skin with the remaining herb butter over the entire bird.
Roast the chicken for 1 1⁄2 hours, or until a thermometer through the thickest part of the chicken reads 160 – 165 F.
Remove the chicken and vegetables from the oven and place them on a platter.
Loosely cover with foil and let it rest for 20 minutes;