Description
A flavorful and juicy lemon herb pot roast chicken cooked in a Dutch oven with tender potatoes.
Ingredients
- 1 whole chicken (3-4 lbs)
- 2 tbsp olive oil
- 1 lemon, sliced
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1.5 lbs baby potatoes, halved
- 1 cup chicken broth
Instructions
- Preheat the oven to 375°F.
- Pat the chicken dry and rub with olive oil, salt, and pepper.
- Stuff the cavity with lemon slices, garlic, rosemary, and thyme.
- Place the chicken in a Dutch oven and arrange potatoes around it.
- Pour chicken broth into the pot.
- Cover and roast for 1 hour 15 minutes, then uncover and roast for 15 more minutes.
- Check the internal temperature reaches 165°F.
- Let rest for 10 minutes before carving.
Notes
- Use a meat thermometer for accurate doneness.
- Adjust seasoning to taste.
- Leftovers stay fresh for up to 3 days in the fridge.
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Category: Main Course
- Method: Roasting
- Cuisine: American