Step 1

Preheat your oven to 400°F.

Step 2

Melt the butter into a bowl and add the minced garlic, chopped rosemary, the zest of the two lemons, and enough salt and black pepper for your preference. Set aside.

Step 3

Scatter the onions over the bottom of your Dutch oven and layer potatoes on top, leaving a small hollow to make a little space between the bottom of the chicken.

Step 4

Pat the chicken dry and remove any giblets from the cavity. Season the cavity with salt and pepper.

Step 5

Cut the lemons in two and squeeze the juice out of them. Set aside.

Step 6

Grab your butter/garlic/herb mix and rub it generously over the entire chicken with your hands, including under the breast skin.

Step 7

Stuff the cavity of the chicken with the juiced lemon halves, the remaining garlic cloves, and rosemary.

Step 8

Carefully place the chicken on top of your onions and potatoes, tying the legs together with kitchen twine (optional). Pour the lemon juice over the chicken.

Step 9

Cover the Dutch oven and roast the chicken for around 1 hour, followed by 30 min uncovered to crisp. Basting is optional but not really necessary.

Step 10

Allow the chicken to rest for at least 10 minutes before serving.