Dutch Oven Whole Roast Chicken

Step 1

Preheat oven to 475 degrees F.

Step 2

Melt butter (4 tablespoons) in small bowl (I used my Pyrex measuring cup); add minced garlic (3 cloves), chopped rosemary (from 3 sprigs, about 2 tablespoons), the zest of the two lemons, and plenty of kosher salt and black pepper to taste. Set aside.

Step 3

Place the onions in bottom of enameled cast iron dutch oven. Reserve the end scraps. If using potatoes, add them on top of the onions.

Step 4

Prepare chicken by removing giblets from cavity and patting dry with paper towels.

Step 5

Liberally season the cavity with salt and pepper. LIBERALLY.

Step 6

Cut the zested lemons in half; reserve juice and save rinds.

Step 7

The butter mixture will have hardened slightly by now. Using your hands, slather the mixture liberally over every part of the chicken and under the breast skin (being careful not to tear the skin).

Step 8

Stuff the cavity of the chicken with the lemon rinds, onion scraps, remaining 2 garlic cloves, and rosemary sprig/stems. Place in dutch oven on top of sliced onions and potatoes, if using.

Step 9

Tie the legs of the chicken together tightly using kitchen twine.

Step 10

Pour reserved lemon juice over the chicken.

Step 11

Roast chicken UNCOVERED for 15 minutes at 475, then reduce heat to 350 and cook STILL UNCOVERED for approximately 20 minutes PER POUND, or until internal temperature reaches 165 degrees (about 1.5 hours for a 4.5 lb. chicken). The chicken should be uncovered the entire time it cooks, unless it seems like it's burning (see notes).

Step 12

Allow the chicken to rest for at least 10 minutes before carving.