Step 1: Prepare the Chicken
Preheat the oven to 425°F (220°C).
Remove any excess fat and remaining tail feathers from the chicken.
Pat the chicken dry thoroughly with paper towels.
Allow the chicken to sit at room temperature while preparing the vegetables.
Step 2: Prepare the Roasting Pan
Add the carrots, onion, chopped thyme, avocado oil, and ¼ teaspoon each of salt and pepper to a roasting pan or Dutch oven.
Toss until the vegetables are evenly coated.
Spread the vegetables into an even layer.
Step 3: Season and Stuff the Chicken
Place the chicken on top of the vegetables.
Season the cavity generously with kosher salt and black pepper.
Stuff the cavity with the lemon quarters, garlic halves, and thyme sprigs.
Tie the legs together with kitchen twine.
Tuck the wings underneath the chicken.
Ensure the chicken is resting on the vegetables rather than directly touching the bottom of the pan.
Step 4: Season the Exterior
Brush the entire outside of the chicken with melted ghee.
Coat the breast, legs, and sides evenly.
Season generously with approximately ½ teaspoon salt and ½ teaspoon black pepper.
Step 5: Roast the Chicken
Transfer the pan to the preheated oven.
Roast for 60–90 minutes, depending on the size of the chicken.
Check for doneness using an instant-read thermometer inserted into the thickest part of the thigh and breast.
The internal temperature should reach at least 165°F (74°C).
Step 6: Rest and Serve
Transfer the roasted chicken to a serving platter.
Let it rest uncovered for 15–20 minutes before carving.
Return the vegetables to the oven if needed to keep warm.
Carve the chicken and serve with the roasted vegetables.