Turn the chicken over and, using sharp kitchen shears or a sharp knife, find the backbone and cut or slice down the side next to it. Repeat on both sides until the chicken is open and the backbone is completely separated.

Don’t throw away that part (save it for chicken stock or roast it alongside your chicken).

Next, lay your chicken on a flat surface and press down on the chicken until it lies flat.

Place your chicken aside

Now, take softened coconut oil or ghee and add it to a small bowl

Chop your herbs (fresh rosemary) and mince garlic, add this to your softened coconut oil or ghee along with salt to taste

Mix everything into a paste

Using a spoon, insert it under the chicken breast skin and push downward to the leg quarter as well.

Add about ⅓ of your seasoning paste and slide some under the skin. Use a spoon and your fingers to place the mixture under the skin on the breast and quarter portions of the chicken.

Repeat this process on the other half of the chicken.

Next, add any remaining paste to the top side of the skin, then sprinkle salt and pepper to taste.

Roast until golden at 425 degrees for 1 hour and 30 minutes, or until the chicken reaches 165 degrees on a meat thermometer.

Baste the chicken with its drippings after 45 minutes. Let the chicken rest for at least 10 minutes before carving.