There’s nothing more delicious or more traditional than a Sunday dinner of juicy Oven-Roasted Chicken. This recipe is easily paired with any side and uses the same recipe as your Thanksgiving Turkey!
Mix room temp butter and garlic in a small bowl. Smear the butter with your hands all over the bird and underneath the skin. Put the chicken breast side up in a Dutch Oven that will accommodate it with room to spare.
Carefully, slide herbs underneath the skin. Put the remaining herbs and onion halves inside the cavity.
Squeeze out both lemon halves over the bird and place inside cavity. Season with salt and pepper.
Roast the chicken, basting every 20 minutes in the oven for about 3 hours, or until the internal temperature reaches 165. The bird should be golden brown all over with a crisp skin and have buttery, lemony juices of a nut-brown color in the bottom of the pan.