From Pot-Roast Chicken
- 1 whole chicken, washed and patted dry
- 1 tbsp softened butter
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme
- 1/2 lemon, zested
- 5-6 small yukon gold potatoes, scrubbed and cut in half
- 3-4 large carrots, scrubbed cut in half or quarters
- 1 tsp olive oil
- salt and pepper
Preheat oven to 375 F.
Combine the butter, herbs and lemon zest into a sort of paste. Rub this all over the outside of the chicken. Season with salt and pepper. Cut the lemon into manageable pieces and place in cavity of chicken. This will help keep it moist.
Take your potatoes and carrots and toss them in a tiny bit of olive oil, you don’t need very much at all. Toss well with salt and pepper.
Place potatoes and carrots into the bottom of a dutch oven or other large pot. Plunk the chicken down right on top of the vegetables. Bake in preheated oven for about 1.5 hours, or until the internal temperature reaches 180 F.
When the chicken is done, remove it from the pot and let it rest for 10-15 minutes. Meanwhile, keep veggies in pot warm by putting the lid on.