• 1 Force of Nature Whole Chicken
  • 3 tbsp grass fed butter
  • 1 large yellow onion cut into wedges
  • 1 lemon cut into rounds
  • 5 garlic cloves, 2 minced
  • ½ tsp minced rosemary
  • 1 tsp finely grated lemon zest
  • 1 cup bone broth


  1. Preheat the oven to 425 degrees and in a bowl, mix together the minced garlic, butter, rosemary, lemon zest, and salt and pepper.
  2. Pat the entire chicken dry with a paper towel and rub some of the herb butter mixture underneath the chicken and then use the remaining herb mixture to cover the entire outside of the chicken. Season to taste with salt and pepper.
  3. Place the chicken breast side up on a roasting pan. Add in the remaining garlic, lemon rounds, onion wedges, and ½ cup bone broth in the pan and place in the oven to roast until the skin is browned ~25 minutes.
  4. Using tongs, flip the chicken breast side down on the roasting pan and add in the remaining bone broth. Roast until the internal temperature reaches 165 degrees internal.
  5. Transfer the cooked chicken to a cutting board and let rest for 10 minutes.
  6. Slice the chicken and plate. Spoon the cooked juices from the roasting pan on top, and finish with a squeeze of lemon and some additional salt and pepper to taste.
  7. Enjoy!