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
