Preheat oven to 375 degrees F.

Remove the chicken from the packaging and place the chicken in an oven-safe Dutch Oven. Pat the chicken dry with clean paper towels and rub softened ghee all over, in every nook and cranny. Sprinkle generously with salt and pepper.

Place onion, potato, celery, and carrots around chicken in the pot.

Place in oven, uncovered, for 1 hour and 15 minutes or until chicken is fully cooked (use an internal meat thermometer to make sure the internal temperature is 165 degrees F at the thickest part of the meat).

Remove from oven and let rest for 10 minutes.

Remove veggies and chicken from Dutch Oven and place on a serving platter - cover with aluminum foil and set aside.

Bring a large cast iron skillet to a medium-high heat and melt 1 tablespoon ghee.  Add tapioca starch and whisk together. Slowly add the pan drippings, whisking to combine the entire time. It may get kind of chunky for a second, just keep whisking. It will smooth out and thicken.

Slowly add chicken broth, continuing to whisk.

Once gravy has thickened, taste, and add more salt and pepper, as desired.

Serve chicken, potatoes and veggies covered in gravy.