Ingredients
- 1 whole chicken approximately 4-5 lbs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic minced
- 1 lemon halved
- 1 large onion quartered
- 2 carrots cut into 2-inch pieces
- 2 cups low-sodium chicken broth
Instructions
- Preheat your oven to 375°F. This ensures the oven is ready for roasting.
- Rub the chicken with olive oil, salt, and pepper. Stuff the cavity with garlic, lemon halves, and onion quarters.
- Place the chicken in a large Dutch oven. Arrange carrots around the chicken and pour chicken broth into the pot.
- Cover the Dutch oven with its lid and place it in the preheated oven. Roast the chicken covered for 1 hour.
- Remove the lid and continue roasting for an additional 30 minutes to crisp the skin. The chicken is done when an internal thermometer reads 165°F at the thickest part of the thigh.
- Let the chicken rest for 10 minutes before carving. Serve with the roasted carrots and onions.
