Herby Lemony Roast Chicken

Ingredients:

• A Beautiful Bird that’s been Cleaned 

• Carrot (6)

• Onion (2)

• Lemon (1)

• Garlic (1 bulb)

• Thyme

• Rosemary 

• Butter (3-4 tbs, depending on your taste)

• Salt 

• Pepper 

• Olive oil 

Method:

Preheat your oven to 425. 

First things first. Make sure the inside has been cleaned out of the bird. And because the thighs will take longer to cook than the breasts, score three little marks on the thighs - going through the skin and some of the meat but not all the way through. You’re going to want to salt your bird. The inside, the outside and a little more. It helps not only with adding flavor to the bird which is usually pretty bland without AND helps with the moisture when baking the bird. 

Inside the cavity you’re going to add half of a lemon, an entire blub of garlic (just cut the top part of the skin off to expose some of the actual cloves), a handful of fresh thyme and rosemary on the stems (no need to remove). Then gently slide your fingers through the meat and the skin of the bird on the breasts. You’ll add about a tablespoon of butter beneath each side of the chicken. Gently push down to spread a bit of the butter throughout beneath the skin and then meat. This will help with the browning process. 

Do not miss this step because they might be the most delicious carrots and onions you’ll ever have. Cut carrots into thirds and the onion into 6ths. I’d say six carrots and two full onions. Place them on the bottom of a dutch oven. Then place the chicken on top and make sure that the legs are tucked under and with a small cooking twine you tie the thighs together. Drizzle everything with olive oil and use your hands to make sure it’s all coated. Then sprinkle salt and pepper over everything. Don’t skimp on the pepper. I think it creates a delicious balance with the butter and crispy skin. 

Bake at 425 for roughly an hour and a half. Remove from the oven and let it sit for a few mins before serving. And make sure you serve the onions and carrots and that delicious sauce on the bottom of the pan as well!