- 1 whole chicken (3.5 – 4lbs / 1.5-2kg)
- salt and pepper to taste
- 2 tablespoons softened grass fed butter or ghee, divided
- 1 ½ teaspoons curry powder
- 2 bunches sage
- 2 sprigs rosemary
- 4 cloves of garlic
- Preheat the oven to 425 degrees Fahrenheit (220 Celsius)
- Rinse and pat dry the chicken, then place it on a cutting board breast side down. With kitchen shears, carefully cut from the neck down to the tail on both sides and cut out the back-bone (spine). Flip the bird over so it’s breast side up, then press firmly on the breast until you hear a crack and the chicken flattens. Tuck the wings back and salt and pepper the open part of the chicken.
- Rub 1 tablespoon of the softened butter or ghee all over the chicken, then sprinkle the curry powder evenly over the chicken and season with salt and pepper. Carefully pat down the seasonings a bit.
- Place the sage, rosemary, and garlic on a rimmed baking sheet and carefully lay the chicken on top, breast side up. Roast for 45-50 minutes or until the juices run clear when the chicken leg is pierced with a fork. Halfway through the cooking, add the remaining 1-tablespoon of butter in small pats or baste the remaining 1 tablespoon melted ghee all over the chicken.
- Let the chicken rest for 10 minutes before carving and serving.