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Dutch Oven Whole Roast Chicken
Ingredients
  • Vegetable bed
  • 4 medium potatoes, quartered
  • 3 medium carrots, peeled and cut into chunks
  • 3 medium parsnips, peeled and cut into chunks
  • 2 medium yellow onions, peeled and quartered
  • 1 lemon, quartered
  • Olive oil
  • Salt and pepper to taste
  • subheading: Herbed butter:
  • 8 tablespoons unsalted butter, softened
  • 5 cloves garlic, finely minced
  • 1 teaspoon fresh rosemary leaves, minced
  • 2 teaspoons thyme leaves
  • Zest of 1 lemon
  • 2 teaspoons Kosher salt
  • ½ teaspoon ground black pepper
  • subheading: For the chicken:
  • 1 5-pound whole chicken - giblets removed
  • 1 medium yellow onion, peeled and quartered
  • 1 lemon, quartered
  • 5 sprigs fresh rosemary, divided
  • 5 sprigs fresh thyme, divided
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