This one pot roasted chicken is very quick and easy meal, once you've done the prep work! It is also versatile with the vegetables you add. I have chosen carrots, potatoes and onions here, but you can swap them out for things like butternut squash, fennel, red onion, parsnips, golden beets, red or fingerling potatoes. You can also switch up the herbs used by adding your favorites. I have chosen thyme, rosemary, and sage but tarragon is a classic that can be used too.
1 organic free-range 3-4 pound chicken; giblets removed, rinsed and dried with paper towel
2 tablespoons unsalted butter
Juice from 1 lemon
Fresh herbs-thyme, rosemary, and sage tied together
4 garlic cloves
2 carrots, peeled and chopped
2 medium white onions, chopped
1 bag of red boiling potatoes, cut in half
1/4 cup white wine or bone broth
Preheat oven to 425 °F.
Rinse chicken and pat dry.
Tie legs loosely with kitchen twine.
Squeeze juice from 1 lemon into cavity, and put lemon halves in a well. Add herbs, garlic cloves, salt, and pepper.
Rub chicken liberally with unsalted butter.
Heat enameled pot on stove with unsalted butter. About 15 minutes total. It is easiest to use tongs and a wooden spoon anchored in the cavity to turn it easily onto each side (you can prop it up against the side of the pot so it doesn’t tip over when you are browning the leg/thigh sections). Remove chicken from pot.
Meanwhile, in large bowl mix vegetables with butter, salt, and pepper.
Toss butter and vegetables and place vegetables in bottom of pan. Move the vegetables to the sides of the pot, making room for the chicken.
Place the browned chicken on top, breast side up. Pour over 1/4 cup white wine or bone broth, cover pot with the lid, and transfer the pot to the oven.
Roast until an instant-read thermometer registers 165° when inserted in the thickest part of the thigh, about 1 hour.
Take out of oven and let sit for 15 minutes.
Carve the chicken in the pot or transfer to a cutting board to carve more elegantly. Serve with the braised vegetables and sauce on the side.