Dutch Oven Roasted Chicken

Instructions

1. Prepare the chicken
   Preheat your oven to 375°F (190°C). Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat the chicken dry thoroughly with paper towels both inside and out.
2. Make the herb butter
   In a small bowl, combine the softened butter, 1 tablespoon olive oil, minced garlic, chopped thyme, rosemary, 1 teaspoon salt, and black pepper. Mix well to form a paste.
3. Season the chicken
   Gently loosen the skin over the chicken breast and thighs. Spread half of the herb butter mixture under the skin, directly onto the meat. Rub the remaining herb butter all over the outside of the chicken. Season the cavity with the remaining salt, then stuff with half of the lemon and two quarters of the onion.
4. Prepare the Dutch oven
   Heat the remaining tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the carrots, celery, and remaining onion quarters to the bottom of the pot. Pour in the chicken broth.
5. Roast the chicken
   Place the seasoned chicken breast-side up on top of the vegetables. Squeeze the remaining lemon half over the chicken. Cover the Dutch oven with its lid and transfer to the preheated oven. Roast for 1 hour covered.
6. Crisp the skin
   Remove the lid and increase the oven temperature to 425°F (220°C). Continue roasting for an additional 20-30 minutes until the skin is golden brown and crispy, and the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
7. Rest and serve
   Carefully transfer the chicken to a cutting board and let it rest for 15 minutes before carving. This allows the juices to redistribute throughout the meat. Strain the liquid from the Dutch oven to serve as a light gravy alongside the chicken if desired.