Roast Chicken

1. 1

   Heat to oven to 300.

2. 2

   Combine salt and garlic powder, then rub over and under the skin of the chicken. Set aside.

3. 3

   In a 5 qt. Dutch oven over medium heat, melt the butter.

4. 4

   Add the thyme and rosemary. Heat for 30 seconds.

5. 5

   Add the chicken, breast down, and brown for 4-5 minutes.

6. 6

   Use tongs to carefully turn the chicken and brown on the bottom for 6-7 minutes.

7. 7

   Arrange the onion, carrots, potatoes, lemon and garlic cloves around the chicken. Cover the pot.

8. 8

   Roast in oven 1 hour and 15 minutes, or until meat thermometer is 160.

9. 9

   Transfer chicken and vegetables to platter and cover with foil.

10. 10

    Discard lemon and herb stems from pot.

11. 11

    Place the pot over medium heat and bring to a boil. Cook until reduced and thickened, about 5 minutes. Season with salt and pepper if desired.

12. 12

    Serve drizzled over chicken and vegetables.

No additional tips available.