SERVES: 4 | PREP TIME: 10 minutes | COOK TIME: 1 hour 15 minutes
1 (5-pound/2.25-kg) chicken, giblets removed
coarse sea salt and freshly ground black pepper
¼ cup (50 grams) lard, melted (coconut oil, bacon fat, duck fat all work)
1 lemon, cut in half
6 sprigs fresh rosemary
½ medium white onion, sliced
- Preheat the oven to 450°F (230°C) and set a rack in the middle position.
- Rinse the chicken under cold running water and pat dry. Liberally season the inside of chicken with salt and pepper. Generously rub the lard on the outside of the chicken. Season the outside of the chicken with salt and pepper.
- Place the lemon halves and 2 of the rosemary sprigs inside the cavity of the chicken. Line the bottom of a 12-inch (30.5-cm) cast-iron skillet with the onion slices. Place the remaining 4 sprigs of rosemary in the center of the skillet on top of the onion slices. Place the chicken on top of the rosemary, breast side down.
- Place the pan in the oven and roast for 30 minutes, then reduce the heat to 350°F (175°C) and cook for another 60 to 90 minutes, or until the juices run clear when cut between the thigh and leg and the temperature in the breast reaches 160°F (70°C). Remove from the oven, let rest for 15 minutes, then slice and serve.