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Easy Dutch Oven Lemon Garlic Whole Chicken

Preheat the oven to 375°F. Drizzle a little bit of olive oil on the bottom of your Dutch Oven, you don't need a lot of oil but it will help during clean up if most of the bottom and some of the sides are covered. Thickly slice the onion and place the slices on the bottom of the Dutch Oven. The chicken will rest on top of the onion slices so that it's not sitting in its own juices while cooking. . .

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Servings: 10

Prep Time: 00:15

Cook Time: 01:45

Basting Sauce

olive oil

1 large onion, thickly sliced

4 - 5 lb whole chicken

salt

1 heaping tsp minced garlic

1/2 tsp sea salt

pinch of pepper

2 tbsp mayo

1/2 tb honey

pinch italian seasoning

1/2 juice from a lemon

pinch of paprika

Preparation

1Preheat the oven to 375°F. Drizzle a little bit of olive oil on the bottom of your Dutch Oven, you don't need a lot of oil but it will help during clean up if most of the bottom and some of the sides are covered. Thickly slice the onion and place the slices on the bottom of the Dutch Oven. The chicken will rest on top of the onion slices so that it's not sitting in its own juices while cooking.

2Remove the gross stuff from inside the chicken (aka the giblets) and rinse off the chicken with cool water. Liberally salt the cavity of the chicken. Stuff the lemon halves inside.

3Drizzle a bit of olive oil over the top of the chicken, make sure it's enough that it drips down the sides of the chicken. Rub the garlic on top of the chicken and then sprinkle the sea salt and pepper over top.

4Place the cover on the Dutch Oven and place in the oven. Cook for 1 hour.

5After the first hour, remove the pot from the oven and check the temperature (I suggest checking it at one of the joints and check at two different spots), we want the inside of the chicken to be 160°F. If it's not quite at 160°F, put the cover back on and cook for another 15 minutes. Check the temperature again. If it's still not done, repeat checking the temperature every ten minutes until it reaches 160°F.

6During the first hour of cooking, mix together the basting sauce. Place all of the ingredients into a small bowl and use a fork to whisk it up.

7Once the chicken has reached that 160°F mark, pour the sauce over top of the chicken and spread it around. Place the chicken back in the oven, uncovered, for 20 minutes. The skin should be golden brown and crispy. Let sit, in the pot, for a minimum of 20 minutes before slicing. If you're not serving it right away, I recommend letting it cool on a cutting board until it's cool to the touch before cutting into it, your fingertips will thank you.

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