Step 1

Remove the chicken from the refrigerator and let it rest at room temperature for 30-45 minutes.

Step 2

Preheat the oven to 350 degrees. Slow roasting at 350 makes for a juicier chicken.

Step 3

Remove packaging and any giblets.

Step 4

Rinse the chicken under cold water and pat it dry with a clean paper towel. Be sure the chicken is very dry as this will allow for a crispy skin when roasting.

Step 5

Season the inside of the bird with salt and cracked black pepper. Set it aside.

Step 6

Grab a 5.5-quart Dutch oven.

Step 7

Add olive oil to the bottom of the Dutch oven.

Step 8

Next, add half of the onion, half of the orange, prepared carrots, celery and garlic to the bottom of the pot. Season with salt and cracked black pepper.

Step 9

Place the whole chicken on top of the vegetables and fruit.

Step 10

Stuff the cavity of the bird with the fresh herbs, remaining half orange, remaining half onion, and quartered small lemon.

Step 11

Cover the outside of the chicken in the butter using your hands. Be sure to get under the skin and on top of the skin.

Step 12

Next, pour the bone broth into the bottom of the Dutch oven. This will prevent the ingredients on the bottom of the pan from burning and will be used to occasionally baste the bird.

Step 13

Place the chicken in the oven and cook for 2 - 2 ¼ hours or until the internal temperature reaches 165 degrees Fahrenheit.

Step 14

Option to broil the chicken for 2-3 minutes at the end to ensure you get a crispy brown skin on top.

Step 15

Let the chicken rest for 25-30 minutes before slicing. This locks in the juices.