A delightful roasted chicken recipe infused with the flavors of garlic, herbs, and lemon, perfect for a comforting meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a crispy skin.
In a small mixing bowl, combine the olive oil, rosemary, thyme, salt, and black pepper.
Mixing the herbs and oil allows the flavors to meld together.
Rub the herb mixture all over the outside of the chicken.
Ensure the chicken is dry before applying the rub for better adhesion.
Stuff the cavity of the chicken with the onion, celery, and lemon.
Cut the lemon in half to release more juice and aroma.
Place the chicken breast-side up in a dutch oven.
Positioning the chicken this way ensures even cooking.
Scatter the garlic cloves around the chicken.
Leave the garlic cloves whole to roast them to a creamy texture.
Pour the white wine and chicken broth into the dutch oven.
Adding liquid prevents the chicken from drying out during roasting.
Cover the dutch oven and bring it to a boil on the stovetop.
This step jumpstarts the cooking process, saving oven time.
Transfer the dutch oven to the preheated oven and bake, covered, for 25 minutes.
Covering the pot helps retain moisture and infuse flavors.
Increase the oven temperature to 450°F (230°C), uncover the dutch oven, and bake for an additional 55-60 minutes.
This step crisps up the skin for a golden finish.
Remove the chicken and garlic from the dutch oven and place them on a serving platter. Cover with foil to keep warm.
Letting the chicken rest allows the juices to redistribute.
Skim the fat from the cooking liquid in the dutch oven.
Use a spoon or a fat separator for this step.
Mash 6 garlic cloves into a paste and whisk it into about 1/4 cup of the cooking liquid. Stir in the parsley.
This creates a flavorful sauce to accompany the chicken.
Serve the chicken with the sauce and the remaining garlic cloves as a garnish.
Encourage guests to spread the roasted garlic on bread or the chicken.
