Whole Roasted Lemon Chicken

I never imagined that one day I would be cooking a whole chicken, but they are a great idea for a large group dinner.

We had 7 people eating, so I cooked two whole chickens and had enough leftovers for lunch the next day. I love any opportunity to use my dutch oven, since you can just throw in onions, vegetables, and potatoes and forget about them until dinner is served. No messing around with timing and multiple dishes (and multiple messes).
The recipe is very flavourful and I found the chicken was perfectly moist and juicy. My only point of improvement would be to cook it a little longer next time so the skin turns golden brown and crispy. Other than that, you could really taste the lemon juices, and the meal was light and fresh.
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– 1 whole chicken
– 2 Tablespoons unsalted butter
– salt and pepper
– 2 onions (sliced into quarters)
– 1.5-2 lemons
– 3 cloves of garlic (minced)
– 3 teaspoons thyme
– 1 cup chicken stock

Step One: Rinse the chicken and dry off with paper towels. Sprinkle the entire chicken with salt and pepper.
Step Two: Brown the chicken, onions, vegetables, and potatoes in the dutch oven.
Step Three: Spread the butter over the chicken, sprinkle the thyme, and squeeze the juices from half a lemon over top. Then, cut the rest of the lemons into quarters, stuffing two quarters into the cavity of the lemon, and placing the other quarters around the entire chicken.
Step Four: Spread the onion quarters around the chicken and add in the vegetables and/or potatoes.
Step Five: Cook at 425F for 1.5 hours.
Step Six: Pour the drippings from the chicken into a bowl and skim off the fat. Cook the remaining drippings in a saucepan over medium-high heat and add in the the chicken stock.