Ingredients:

  • 1 whole chicken, 4-5 lbs
  • 2 tsp coarse kosher salt
  • 1 tsp cracked black pepper
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1/2 tsp paprika
  • 1 lb baby potatoes, halved
  • 3 large carrots, cut into chunks
  • 1 large yellow onion, quartered
  • 1 lemon, halved
  • 1 head of garlic, halved crosswise

Instructions:

  1. Pat the chicken completely dry with paper towels. Note: This is the most important step for crispy skin.
  2. Season the internal cavity generously with salt and pepper, then stuff the lemon halves and the halved garlic head inside.
  3. Mix olive oil, minced garlic, thyme, rosemary, and paprika in a small bowl.
  4. Rub the herb mixture evenly over the skin and under the wing tips. Note: Rubbing under the wings prevents them from burning.
  5. Toss baby potatoes, carrots, and onions in the bottom of your Dutch oven with a splash of olive oil and salt, arranging them in a single layer.
  6. Place the chicken directly on top of the vegetable bed.
  7. Roast at 425°F (218°C) for 15 minutes until the skin starts to sizzle and brown.
  8. Lower the oven temperature to 375°F (190°C) and roast for 50-60 minutes until the thickest part of the thigh reads 165°F (74°C).
  9. Transfer the chicken to a carving board and let it rest for 15 minutes until the juices settle.