Lemon Chicken with capers & chives

1 whole (4- to 6-pound) chicken (or bone-in, skin-on parts if you prefer)
2 tablespoons ghee, unsalted butter, duck fat, or coconut oil, melted
1/2 cup capers, drained
1/4 cup chopped fresh chives
1 lemon, zested and sliced into rounds
sea salt and black pepper to taste

Preheat the oven to 425°F. Split the chicken in half using a large chef’s knife, then lay it flat on a rimmed baking sheet, skin side up. Brush the skin generously with the ghee, then sprinkle on the capers, chives, and lemon zest. Season liberally with salt and pepper, then place the lemon slices on the chicken.

Roast for 45 to 60 minutes or until the internal temperature of the chicken reaches 165°F. The cooking time will vary based on the size of the chicken or the bone-in parts you select.

PREP TIME 10 MINS • COOK TIME 45-60 MINS • SERVINGS 4-6

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 2968-2970). Victory Belt Publishing. Kindle Edition.