Dutch Oven-Roast Chicken and Shallots

Instructions

Preheat oven to 350°F (175°C).

Remove giblets from chicken, rinse the bird inside and out, and pat dry. Tie the legs together with kitchen string.

Rub all over with 1/4 cup olive oil, sea salt, pepper, and thyme leaves. Set the chicken aside for 1 hour to allow it to come to room temperature.

In a large cast-iron casserole, Dutch oven, or roasting pan, over medium-low heat, warm the remaining 1/4 cup of olive oil. Add garlic and shallots or small onions, and cook until golden, about 10 minutes.

Remove from the heat and nestle the chicken in the casserole dish, breast side up. Baste chicken all over with pan juices until well covered. Roast for 1 hour.

Baste with pan juices and lemon juice and sprinkle with half of the lemon zest.

Increase oven temperature to 425°F (220°C).

Roast the chicken until an instant read thermometer reads 165°F (74°C) when inserted into the thickest part of the thigh, and the skin is crisp and golden, 15 to 30 minutes more. Sprinkle with the remaining lemon zest.

Let the chicken rest 15 minutes, then carve and serve, with the roasted garlic and shallots on the side, if desired.

Mains