Our Favorite Roast Chicken

Even though I know that some people feel that the holy grail of roast chicken is a crispy-all-over skin, I think this is a fine compromise. The fat doesn't burn on the bottom, the chicken is really tender, and there's a good amount of crispy skin that happens even with the lid on.

1 onion, diced
1/4 c. ghee
1 celeriac, diced
2 large carrots, or a small butternut squash, cut into large chunks

1 medium 4-pound-ish chicken
1/4 lemon
Salt and pepper

Preheat the oven to 450f.

Spread the onion in a layer on the bottom of a large dutch oven. Sprinkle with salt and pepper. Repeat the layers with the celeriac and carrot, seasoning each time.

Put the chicken on top of the vegetables, moving some to the side if necessary, and put the lemon inside the cavity. Sprinkle with salt and pepper, and rub the skin with ghee.

Cover the pot, and bake for 30 minutes. Turn the oven down to 350f and, without opening the lid, bake for another hour and a half.

The chicken will be browned on top but not overly so. Spoon the juices over the meat as a sauce when serving. (Save any leftover juices and veggies to make a Tasty Sauce for Just About Anything http://www.lifeisapalindrome.com/recipes/tasty-sauce-just-about-anything)