Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (divided)
  • 1 5 pound whole chicken
  • 5 large carrots (washed and peeled and sliced into 2 inch pieces)
  • 1 pound small baby potatoes (washed)
  • 1 small yellow onion (peeled and cut into large pieces)
  • 3 garlic cloves (peeled)
  • 4 tablespoons butter (softened)
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon herbes de Provence seasoning

Instruction

  • Preheat oven to 425, and add 1 tablespoon of olive oil to the bottom of a large Dutch oven
  • Remove neck and innards from chicken, and pat skin dry with a paper towel
  • Place some of the carrots and potatoes and onions in the bottom of the Dutch oven, then place the chicken, breast side up, on top, and place remaining carrots and potatoes around chicken
  • Season inside with some of the salt and pepper, then place onions and garlic inside
  • Rub softened butter all over chicken, then season chicken and vegetables with sea salt, pepper, garlic powder and herbes de Provence. Pour remaining olive oil over chicken and vegetables
  • Place in preheated oven, uncovered, and cook for 1 hour and 15 minutes to 1 hour and 30 minutes. If chicken starts to gets too brown, cover with foil or lid, and remove lid about 10 minutes before done cooking
  • Chicken is done when internal temperature is 165 according to meat thermometer and juices run clear
  • Remove from oven, cover and let rest for 10 minutes before carving