Ingredients:

  • 1 whole chicken (4–5 lbs), giblets removed
  • 1 lb baby Yukon Gold potatoes, halved
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, peeled and wedged
  • 8 tbsp unsalted butter, softened
  • 6 cloves garlic, finely minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 2 tsp kosher salt
  • 1 tsp coarsely ground black pepper
  • 1 head of garlic, sliced crosswise
  • 1 large lemon, halved
  • 1 bunch fresh parsley
  • 0.5 cup dry white wine or low-sodium chicken broth

Instructions:

  1. In a small bowl, mash the softened butter with minced garlic, chopped rosemary, thyme, paprika, salt, and pepper to create a compound butter.
  2. Pat the chicken extremely dry with paper towels. Carefully loosen the skin over the breast and thighs with your fingers. Spread half of the compound butter directly onto the meat under the skin, then rub the remaining butter over the entire exterior of the bird.
  3. Season the internal cavity with salt. Stuff the lemon halves, the sliced head of garlic, and the parsley bunch inside the chicken. Tie the legs together with kitchen twine and tuck the wing tips under the body.
  4. In the bottom of a 5.5 or 6-quart Dutch oven, toss the potatoes, carrots, and onions with a drizzle of oil and a pinch of salt. Pour the white wine or broth into the bottom of the pot.
  5. Place the chicken directly on top of the vegetables. Place the Dutch oven, uncovered, into a preheated oven at 425°F (218°C).
  6. Roast for 60 to 90 minutes until the thickest part of the thigh reaches an internal temperature of 165°F (74°C).
  7. Remove from the oven and transfer the chicken to a carving board. Let it rest for 15 minutes before serving to allow juices to redistribute.