Ingredients:

  • 4 lb whole chicken, patted dry
  • 3 tbsp unsalted butter, softened
  • 1 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 lb baby potatoes, halved
  • 3 large carrots, cut into chunks
  • 1 large yellow onion, wedged
  • 1 head garlic, halved crosswise
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions:

  1. Use paper towels to remove all surface moisture from the chicken to ensure a crisp crust.
  2. Mix the softened butter with salt, pepper, garlic powder, and paprika. Rub this mixture under the skin of the breast and all over the exterior of the chicken.
  3. Toss baby potatoes, carrots, and onions in the Dutch oven with a drizzle of olive oil and a pinch of salt. Scatter the garlic halves and herb sprigs across the top to create a vegetable bed.
  4. Heat the Dutch oven over medium-high heat. Place the chicken breast-side down and sear for 5–7 minutes until the skin is mahogany-colored and releases easily from the pan.
  5. Flip the chicken so it rests directly on top of the vegetable bed.
  6. Transfer the pot to a preheated oven at 425°F (218°C). Roast uncovered for 60–75 minutes.
  7. Remove from the oven when a meat thermometer reaches 165°F (74°C) in the thickest part of the thigh.