Herbed Butter Chicken and Potatoes
Author: 
 
Recipe Name: Herbed Butter Chicken and Potatoes Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Ingredients
  • 3 Russet potatoes, peeled and cut into wedges
  • 6 garlic cloves, peeled and crushed
  • 2 tablespoons vegetable oil
  • 1 teaspoon onion salt, divided
  • ½ teaspoon black pepper, divided
  • 1 (3- to 3¼-pound) roasting chicken
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 small lemon
  • 4 fresh thyme sprigs
Instructions
  1. Preheat the oven to 375 degrees. Grease a large Dutch oven and add the potatoes and garlic. Sprinkle evenly with half the salt and pepper. Place the chicken on a large piece of waxed paper or aluminum foil. Rub all over with the softened butter, including underneath the skin. Place on top of the potato mixture.
  2. Pierce the lemon with an ice pick at least 9 times all over. Insert into the chicken cavity along with thyme. Cover and roast 1 hour on the lowest oven rack. Uncover and roast another 30–40 minutes or until an instant-read thermometer inserted in the thigh registers 165 degrees. Remove from the oven and allow to rest 15 minutes before slicing and serving warm with pan drippings and potatoes.
  3. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/dutch-oven-cooking/