A flavorful and aromatic roasted chicken dish prepared with fresh herbs and zesty lemon, cooked to perfection in a Dutch oven.
Mix the butter and fresh herbs in a small bowl until well combined.
Softened butter mixes more easily with the herbs, so let it sit at room temperature for a few minutes before starting.
Rinse the chicken inside and out, then pat it dry with paper towels.
Drying the chicken helps the skin crisp up during roasting.
Rub the herb butter mixture all over the chicken, including under the skin if possible.
Applying the butter under the skin ensures the meat stays moist and flavorful.
Stuff the cavity of the chicken with half of the lemon, cut into wedges.
Adding lemon to the cavity infuses the chicken with a subtle citrus aroma.
Arrange the onion, celery, carrot, garlic, and remaining lemon slices in the bottom of the Dutch oven.
Cut the vegetables into even sizes to ensure they cook uniformly.
Place the chicken on top of the vegetables, breast side up.
Positioning the chicken breast side up allows the juices to flow through the meat as it cooks.
Pour the chicken broth over the vegetables and cover the Dutch oven with its lid.
Covering the pot traps steam, keeping the chicken moist.
Place the Dutch oven in a cold oven, then set the temperature to 450°F. Roast for 1 hour and 15 minutes.
Starting in a cold oven allows the pot to heat gradually, preventing cracking.
Remove the lid for the last 10 minutes of cooking to crisp the skin.
Keep an eye on the chicken during this step to avoid over-browning.
Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables and pan juices.
Resting allows the juices to redistribute, making the meat more tender.
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