Doody The Foody

This Dutch oven roast chicken is the juiciest I’ve ever made

RECIPE

• 1 Whole Chicken (approx 5-6lbs)
• 1 Bunch of Sage
• 1 Bunch of Rosemary
• 1 Bunch of Thyme
• 1 Cup White Wine
• 2 Lemons
• 2 Yellow Onions
• 6-8 Cloves Garlic
• 1 Stick Butter (room temp)
• McCormick Garlic Wine and Herb Seasoning

DIRECTIONS

1. Preheat your oven to 400°F before you start prepping the chicken.
2. While the oven heats, gather your fresh herbs, cut the onions into large chunks (I usually quarter them), quarter the lemons, and peel the garlic.
3. Stuff the chicken cavity with the fresh herbs, 2 onion quarters, 2 lemon quarters, and 4 garlic cloves.
4. Place the remaining onion, garlic, and lemons in the bottom of the Dutch oven. Sprinkle in any extra herbs, then pour in about 1 cup of white wine. Set the chicken on top.
5. With the chicken nestled in the Dutch oven, spread softened butter generously over the entire bird. Sprinkle the seasoning packet on top, cover with the lid, and roast at 400°F for 1 hour and 30 minutes.
6. After roasting, remove the lid and increase the oven temperature to 475°F. Roast for about 15 more minutes, keeping a close eye so the skin crisps without burning.
7. Remove the chicken from the Dutch oven and let it rest on a cutting board for 10–15 minutes before carving. Resting allows the juices to redistribute, keeping the meat tender and moist.
8. Once the chicken has rested, carve and serve!