Ingredients

The following ingredients have 6 Servings
  • 4 lbs Chicken
  • 10 Shallots ((or 1 large chopped onions))
  • 1 Onion (halved)
  • 5 Carrots (cut into 2-inch cubes)
  • 4 Celery stalks (cut into 2-inch cubes)
  • 2 Garlic (bulbs, halved)
  • 2 tbsp Olive oil
  • 4 tbsp Butter (melted )
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 sprigs Rosemary
  • 2 sprigs Thyme

Instruction

  • Preheat the oven at 425°F / 220°C / Gas mark 7
  • In the Dutch oven add the veggies - shallots, carrots, celery, and garlic halves. Pour the oil and coat the veggies in oil. Then, season with salt and pepper. Add the sprigs of rosemary and thyme, set aside.
  • Prep chicken - Clean and pat dry the chicken on all sides with paper towels. And, remove excess fat or leftover feathers.Pro tip - A dry skin will give a crispy skin. So, when possible leave the chicken uncovered in the fridge overnight.
  • Season the chicken generously with salt and pepper - outside as well as inside the cavity
  • Cavity - Fill the cavity with halves of onions, garlic, and lemon. Then, truss or tie the chicken legs and tuck the wings under.
  • Brush the chicken with melted butter and place the chicken over the veggies in the Dutch oven breast side up. Transfer to the oven on the middle rack and roast uncovered. Pro tip - Brushing the chicken with butter will give a wonderful golden color and crisp skin to the chicken.
  • Roast the chicken for 15 minutes at 220°C/ 425°F/ Gas Mark 7 – then reduce temperature to 165°C / 325°F Gas Mark 3
  • As a guide, you roast the first 15 minutes at 220°C/ 425°F/ Gas Mark 7, reduce temperature to 165°C / 325°F Gas Mark 3. Calculate 20 minutes for every 1 lb ( 500 grams) of chicken until juices run clear or the internal temperature reaches 165°F / 75°C. Pro tip - Using a meat thermometer is a great way to take the guesswork and omit any calculating time. All you do is stick the thermometer and check the internal temperature. It should be 165°F or 75°C in the thickest part of the thigh or 145 F in the breast.
  • Next, remove the chicken from the oven and tent it with a foil – let cool for at least 15 to 20 minutes before you carve. Serve with the pan juices or use the pan juices to make gravy. Pro tip - letting the bird rest will help the juices settle otherwise the moment you cut all the juices will run out leaving the bird dry.