Lay the chicken breast side down. Using sharp kitchen scissors, cut up along the spine on both sides, removing the spine from the back of the chicken. Either discard the spine or save for making bone broth.
While the chicken is still breast-side down, find the sternum bone opposite of the breast. Use a butcher knife to cut through the bone. This allows the chicken to lay flat.
Prep the herbed ghee (or oil) by combining the ghee or oil with the herbs, salt, pepper, garlic, and lemon juice.
Flip the chicken (breast side up) onto the baking sheet. Tuck the wings under the chicken to avoid burning the tips of the wings.
Spread half of the ghee rub over the chicken skin. Save the other half for the vegetables.
Add the vegetables to the baking dish, surrounding the chicken. Top with the remainder of herbed ghee.
Bake for 40-45 minutes (time will vary depending on the weight of the chicken). The internal temperature in the thickest part of the breast should read 165 F.
Remove from the oven and allow to rest for 10-15 minutes before topping with parsley and carving the chicken.
Keyword dairy-free, gluten-free, high protein, refined sugar free