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1
Preheat your oven to 400 degrees F. Clean your chicken and pat it dry.
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2
Place all the garlic cloves inside the chicken cavity, along with a few sprigs of fresh oregano.
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3
Truss your chicken.
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4
Line the Dutch oven with parchment paper for easier cleanup, if desired.
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5
Place carrot and onion pieces in the bottom of the Dutch oven.
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6
Place the chicken in the Dutch oven on top of the vegetables.
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7
If roasting potatoes, place them around the chicken in the Dutch oven.
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8
Season the chicken with salt and pepper.
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9
Pour broth into the Dutch oven.
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10
Place the lid on.
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11
Place the chicken into the oven and let it roast for about 2 hours, till the internal temperature reaches at least 170 degrees F (use a meat thermometer to check for doneness).
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12
The roasting time will vary based on the size of your birdyou want it to roast till its well cooked, but not so long that it dries out.
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13
I recommend basting every 15 minutes with the broth and pan juices.
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14
During the last 15-20 minutes of roasting, drizzle the chicken skin with olive oil; this will help it turn dark and crispy.
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15
Remove and let stand before carving.
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16
Carve and serve with a smile.
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17
Tips and tricks: You can add honey over the chicken if desired.
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18
This adds extra sweetness, but will make the skin turn quite black.
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19
You can use any type of a kosher sauce over top as well.
