Oven roasted whole chicken

Name: Oven roasted whole chicken
Cuisine: American
Ingredients: 1 whole chicken (mine was 6.47 pounds); 1 lemon, sliced; 1 yellow onion, sliced; 1/2 red bell pepper, sliced; 1-2 Tbs olive or avocado oil; 1 tsp salt; 1 Tbs pepper; 2 Tbs beer can chicken rub; 8 Tbs unsalted butter, softened; 2 Tbs minced garlic; 2 tsp thyme; 1/4 of a lemon, juiced; 1 Tbs salt; 1 Tbs black pepper; 3/4 of a lemon, cubed; 1 onion, quartered

Elyse Rose @elyserose

USA

Oven roasted whole chicken

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Elyse Rose @elyserose

1whole chicken (mine was 6.47 pounds)
1lemon, sliced
1yellow onion, sliced
1/2red bell pepper, sliced
1-2 Tbsolive or avocado oil
1 tspsalt
1 Tbspepper
2 Tbsbeer can chicken rub
Herb butter
8 Tbsunsalted butter, softened
2 Tbsminced garlic
2 tspthyme
1/4of a lemon, juiced
1 Tbssalt
1 Tbsblack pepper
Inside chicken
3/4of a lemon, cubed
1onion, quartered

Cooking Instructions

1

Preheat oven to 425. Lay down veggies & lemon. Drizzle your oil and salt & pepper.
2

Prepare your butter: gather all ingredients in butter section & mix up real well.
3

Pat the chicken dry with paper towel thoroughly, including inside the cavity. Rub a little salt on skin if desired. Rub half of the prepared herbed butter under the skin (carefully separate the skin from the flesh to create "pockets" for the butter, mainly around the breast and legs). Then, rub the remaining half butter on the outside, all over the top, legs, and wings. Tip: Patting dry the chicken thoroughly will help you get crispier skin.
4

Place your chicken in a Dutch oven, breast side up. Sprinkle with beer can seasoning. Cover with the lid securely, and roast for 1 hour and 15 minutes COVERED. Then, UNCOVER and roast for another 30-35 minutes to allow the skin to crisp up and turn more golden brown. Let rest in Dutch oven for 15 minutes before serving.