Ingredients:

  • 1 Whole Chicken (approx. 1.8 kg / 4 lbs), giblets removed, patted very dry
  • 60 g Unsalted Butter, softened (4 Tbsp)
  • 5 g Fresh Rosemary, chopped (1 Tbsp)
  • 3 g Fresh Thyme Leaves (1 tsp)
  • 4 cloves Garlic, minced or crushed
  • 1 medium Lemon, zested and halved
  • 15 g Kosher Salt (1 Tbsp) for rub
  • 5 g Black Pepper (1 tsp), freshly ground
  • 3 medium Carrots (300 g), roughly chopped
  • 2 stalks Celery (100 g), roughly chopped
  • 1 large Yellow Onion (200 g), peeled and quartered
  • 3 medium Potatoes (450 g), quartered
  • 30 ml Olive Oil (2 Tbsp)
  • Salt and Pepper, To taste

Instructions:

  1. Prep the Chicken: Remove the chicken from packaging. Pat the chicken dry, inside and out, using paper towels. This is crucial for crisp skin.
  2. Make the Herb Butter: In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, lemon zest, 1/2 tsp salt, and 1/2 tsp pepper. Mix thoroughly until uniform.
  3. Butter the Bird: Rub 3/4 of the herb butter all over the chicken skin, ensuring some is pushed gently under the breast skin. Save the remaining butter for basting.
  4. Stuff and Truss (Optional): Halve the zested lemon and place it inside the cavity along with a few sprigs of reserved fresh thyme/rosemary. Truss the chicken legs together with butcher’s twine (this ensures even cooking).
  5. Prepare the Trivet: In the Dutch oven, toss the carrots, celery, onion, and potatoes with 2 Tbsp of olive oil, remaining salt, and pepper. Spread the vegetables into an even layer to create a bed.
  6. Position the Chicken: Place the prepared chicken directly on top of the vegetable bed in the Dutch oven, breast side up.
  7. Initial High Heat Blast: Place the UNCOVERED Dutch oven in a preheated oven at 220°C / 425°F for 20 minutes to jump-start the crisping process.
  8. Reduce and Cover: Reduce the oven temperature to 180°C / 350°F.
  9. Basting and Finishing: Brush the chicken with the remaining reserved herb butter. Cover the Dutch oven tightly with its lid and continue roasting for 45 minutes.
  10. Uncover and Finish: Remove the lid and continue roasting for another 15-25 minutes, or until the skin is deeply golden brown and crisp.
  11. Check for Doneness: Insert an instant-read thermometer into the thickest part of the thigh (avoiding bone). The chicken is done when the internal temperature reads 80°C (175°F) in the thigh and 74°C (165°F) in the breast.
  12. The Crucial Rest: Transfer the chicken from the Dutch oven to a carving board. Loosely tent with foil and let it rest for at least 15 minutes. This is non-negotiable for juicy meat!
  13. Serve: Carve the chicken. Serve alongside the soft, flavour-infused root vegetables and a drizzle of the pan juices collected in the Dutch oven.