Dutch Oven Roast Chicken

Preheat the oven to 210° C or 425 °F.

In the Dutch oven add the veggies - shallots, carrots, celery, and garlic halves. Pour the oil and coat the veggies in oil. Then, season with salt and pepper. Add the sprigs of rosemary and thyme, set aside.

Dry chicken - Clean and pat dry the chicken on all sides with paper towels. And, remove excess fat or leftover feathers.Tip - A dry skin will give a crispy skin. So, when possible leave the chicken uncovered in the fridge overnight.

Season the chicken generously with salt and pepper - outside as well as inside the cavity

Cavity - Fill the cavity with halves of onions, garlic, and lemon. Then, truss the chicken, aka tie the chicken legs and tuck the wings under.

Brush the chicken with melted butter and place the chicken over the veggies in the Dutch oven breast side up. Transfer to the oven on the middle rack and roast uncovered.

As a guide, you bake the first 15 minutes at 210 °C/ 425 °F. Then, calculate 20 minutes for every 1 lb or 500 grams chicken. Of course, the best guide is until juices run clear or the internal temperature reaches 165 °F / 75 °C. Tip - The foolproof method would be to use a meat thermometer. The temperature should reach 165 °F or 75 °C in the thickest part of the thigh or 145 °F in the breast.

Next, remove the chicken from the oven and tent it with a foil – let cool for at least 15 to 20 minutes before you carve. Serve with the veggies and use any pan dripping to make gravy.