• 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
  • 1/4 cup bone broth


Preheat the oven to 425 degrees, and in a bowl, mix together the minced garlic, butter, rosemary, lemon zest, and salt and pepper. Pat the entire chicken dry and rub the butter mixture all over the chicken and underneath the skin. Season with salt and pepper. In a roasting pan, place the chicken breast side up with the legs facing the rear of the oven. Add in the remaining garlic, lemon rounds, onion wedges and ¼ cup chicken bone broth to the pan. Roast until the skin is starting to brown ~25 minutes. Turn the chicken around and continue roasting until the skin is evenly browned and the internal temperature is 165 degrees. Remove from the oven, let rest for 10 minutes, and slice and serve. Spoon the cooked juices from the roasting pan over the sliced chicken, season with salt and top with a squeeze of lemon. Enjoy!