Ingredients
- Whole chicken
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 6 cloves garlic, crushed
- 4tbsp butter, cut into slices
- 1 or 2 bunches of herbs (marjoram, rosemary, thyme, sage, etc.)
Instructions
- Preheat oven to 375F.
- Place the onions and carrots on the bottom of a Dutch oven.
- Rinse the chicken inside and out, then pat dry with a paper towel.
- Cover the inside with coarse salt, then toss in some garlic and a bunch of herbs.
- Chop some of the herbs finely until you have 1-2 tbsp, then combine with the butter.
- Slide your fingers between the skin and the meat of the chicken all around the breast, sides, and legs, using your fingers to tear the connective fascia.
- Use about 3/4 of the butter and distribute under the skin.
- Place the chicken on top of the onions and carrots.
- Microwave remaining butter for a few seconds until starting to melt, then baste the skin with butter.
- Place the Dutch oven in the oven and cook until the thickest part of the thigh is 165F. (About 20 minutes/lb.) Doesn’t need a cover.
- Rest for 10-20m before serving.