This dish looks super complicated, but it pulls together in a snap! It's a one pan meal the entire family will love. It's also great to serve guests when entertaining. It's beautiful to serve and sooo flavorful.
Whole Chicken
3 Lemons
2-3 Small Onions
3 Springs of Fresh Rosemary
Bunch of Fresh Thyme
Whole Garlic
Herby Butter (see separate recipe)
Olive Oil
Salt/Pepper
Whole Petite Potatoes (or fingerling potatoes)
Carrots (peeled and chopped)
Wash and pat dry whole chicken (remove giblets, if any, from cavity). Place in a large casserole dish. Fill chicken cavity with 1/2 onion, 1/2 lemon, whole garlic (cut off top), a few springs of rosemary and thyme. Tie chicken legs together with twine or “The Food Loop” (see stories).
Lay onions, a few lemon slices rosemary/thyme on bottom of casserole dish. Place whole chicken on top. Fill space around the chicken with potatoes, carrots, more onion, lemon, rosemary & thyme.
Using hands, gently lift the skin of the chicken and insert herby butter between skin and breast. (NOTE: Cook chicken breast side up. The herby butter will go under skin on breast side.) Pour olive oil over top of chicken and rub in—all over breast & legs to create a golden brown finish. Salt and pepper the entire dish.
Place in a 350 degree oven. Depending on the size of your chicken, cook 1:15 to 2 hours. Note: If you want the cooking time to go a little quicker, cook in a browning bag. Makes for a really tender chicken in the end and will still come out golden brown.
After cooking and removing from the oven, cover loosely with foil and allow to rest for 10 minutes. Cut and serve. For extra flavor, pour juice over the entire meal. So delish!!
