I hope everyone had a great weekend! Jen and I are getting used to the lack of sleep but I did manage to cook one night for us and did a whole chicken in the dutch oven. This was not a quick dish but one that you can set and forget for a bit while you do other things around the house.

Let’s cook!

Herb Crusted Whole Roasted Chicken

1 Whole Roasting Chicken 6 – 8 lbs

3 tablespoons Canola oil

2 cups Pinot Grigio

1 lemon, half and then slices for the other half

4 cloves garlic, smashed

1 medium onion, quartered

handful fresh rosemary

handful fresh sage

handful fresh thyme

2 sticks of carrots, chopped

1 celeary stalk, chopped

Stuff the inside of the chicken with onion, chopped garlic, and lemon half.

Place dutch oven over medium heat add 1 tablespoon of oil. Place the chicken in and lightly brown.

Remove the chicken add carrots and celery to the pot.

Cook on high for five minutes then add wine.

Scrap the bits off the bottom with a wooden spoon and turn off the heat.

In a bowl add 1.5 tablespoons of canola oil and chopped herbs.

Mix well and then cover the chicken.

Place the chicken back in the dutch oven and top with lemon slices.

Place in the oven and bake for 1.5 – 2 hours.

Remove from the oven and let rest for 10 minutes before you start carving.

Here is the close up of the finished chicken:

You can pour the sauce from the chicken juices over the chicken but you will notice how juicy this is without it.

Happy Cooking!