Roasted Butterflied Chicken w. Onions & Carrots

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Ingredients:

• 2 cups carrots, sliced diagonally about 3/4″ thick
• 1 4-5 lb chicken, preferably free-range
• 1 Tbsp ghee, melted
• 3 Tbsp ghee (or butter or coconut oil), softened
• 1 1/2 Tbsp Herbes de Provence (or dried rosemary)
• freshly-ground pepper
• 2 large red onions, cut into wedges
• sea salt (I used this Garlic Medley Sea Salt that I love)

Course: lunch,main course,main dish,dinner

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