Dutch Oven Roasted Chicken

There’s nothing more traditional than a Sunday dinner of juicy Dutch Oven Roasted Chicken.

Juicy, tender and flavors of lemon, rosemary and thyme make this a meal you can re-purpose all week.

Ingredients:

Butter Whole chicken Lemon Garlic Sprigs of sage and rosemary See Recipe

Preheat the oven to 400°. Mix room temp butter and garlic in a small bowl. Smear the butter with your hands all over the bird and underneath the skin.

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Put the chicken breast side up in a Dutch Oven that will accommodate it with room to spare.

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Carefully, slide herbs underneath the skin. Put the remaining herbs and onion halves inside the cavity.

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Squeeze out both lemon halves over the bird and place inside cavity. Season with salt and pepper.

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Roast the chicken, basting every 20 minutes in the oven for about 3 hours, or until the internal temperature reaches 165.

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