Simple Dutch Oven Baked Whole Chicken
Ingredients
- 4 medium carrots, chopped
- 1-1/2 lbs small red potatoes, Yukon gold potatoes, or sweet potatoes, chopped into large pieces
- 1 large onion, cut into large chunks
- 6 cloves fresh garlic, divided
- 4 lbs whole chicken
- sea salt and ground black pepper, to taste
- 1 Tbsp Italian seasoning
- 3 Tbsps ghee or grass-fed butter, melted
- 1/2 a fresh lemon
- 4 fresh rosemary sprigs
Instructions
- Preheat your oven to 375 degrees f.
- Add your prepared vegetables and 4 garlic cloves to the bottom of a large Dutch oven or oven-proof dish.
- Place the chicken on top of the vegetables.
- Rub the chicken generously with sea salt, pepper, Italian seasoning, and butter/ghee.
- Place half of the lemon, 2 garlic cloves, and herbs inside the chicken cavity.
- Cover with the lid and bake in the preheated oven for one hour.
- Remove the lid and roast for 30 minutes more until the skin is golden brown.
- Chicken should read 165 degrees f. using a probe thermometer in the thickest part.
- Allow the chicken to rest for at least 10 minutes before serving.
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