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Preheat oven to 375 degrees / 190 c
Stuff 1/2 of one lemon into the chicken's cavity with 5-8 garlic cloves.
Generously salt and pepper chicken.
Add to dutch oven and throw in rest of lemon and garlic.
Sprinkle chicken with oregano.
If you like extra crispy chicken skin, add a pat or two of butter to the top.
Add lid and cook 1 1/2 hours, checking temp every 20 minutes after an hour. You want the temp to get to 160, and then remove the lidded dutch oven, as it will keep cooking to reach the safe internal temperature of 165 degrees for a chicken.
Let dutch oven sit for 10 minutes after removing from oven to allow for carryover cooking, and so the juices have a chance to rest.
Remove from pan, and carve!