A Sunday dinner favourite. Tender, juicy chicken that is moist on the inside, with a crispy skin on the outside. Baked with garlic and thyme, the whole chicken is infused with delicious flavours.
Preheat oven to 400 degrees.
You will need a large roasting pan. Place a rack in the bottom for the chicken. Add the chicken broth, sliced onion, 1/2 bunch thyme, three whole cloves of garlic and the carrots.
Remove the chicken from the packaging, and give it a good rinse with water. Pat dry with paper towel. Make sure the outside is dried off well.
Place the chicken on the rack in the roasting pan.
Rub the garlic-thyme butter all over the chicken, making sure it's well coated in all areas.
Add three more cloves of garlic and a small bunch of thyme in the cavity of the chicken.
Place the roasting pan in the oven, and cook for 1.5 hours. Use a meat thermometer to check the internal temperature for doneness. It will be done when the internal temp is 180 degrees.
Remove from the oven, and let it rest for 15 minutes before carving.
Place the ghee in a small bowl. Mince three cloves of garlic into the bowl. Finely chop 1/2 tbsp of thyme, and add both ingredients in the bowl with the ghee. Add the salt and pepper, and mix until everything is thoroughly combined.