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Ingredients
1 Roasting chicken, 3 1/2 pounds
6 Tablespoons butter, softened
1/2 Teaspoon salt
1/4 Teaspoon pepper
2 Garlic cloves, minced
2 Sprigs Rosemary, chopped
5 Sprigs Thyme, chopped
2 Pounds Yukon Gold potatoes, cut in quarters
1 Pound carrots, peeled and cut into 3� pieces
1 Onion, sliced into wedges
2 Tablespoons olive oil
1 Teaspoon Italian seasoning
Instructions
Preheat oven to 325�F.
Mix the butter together with the salt, pepper, garlic, rosemary and thyme. Rub the butter all over the chicken and under the skin. Secure the legs together with kitchen twine.
Heat Dutch oven over medium heat. Place chicken in hot pan, breast side down. Sear for 8 to 10 minutes until the skin is browned. Turn the chicken over and cook for 10 more minutes.
Combine olive oil and Italian seasoning with the prepared vegetables and mix to coat. Add the vegetables to the Dutch oven and place the lid on the pan, leaving the steam vent open.
Place the pan in the oven and cook for about 1 1/2 hours, or until the juices run clear and the chicken is cooked through.
Remove the chicken and vegetables from the pan and let rest for 10 minutes before carving.