2 large onions halved and thickly sliced, end scraps reserved
4 tablespoons butter (1/2 stick)
Kosher salt
Black pepper
One large carrot cut into 1" pieces
1.5 lbs potatoes cut into 1” pieces
Olive oil for onion and potato drizzle
Directions:
Preheat oven to 475 degrees
Drizzle onions and potatoes with olive oil and sprinkle with salt and pepper.
Pat the chicken dry. This will help the skin crisp up to perfection.
Melt butter in a small bowl and add 3 cloves of minced garlic, chopped rosemary, zest of 2 lemons, 2 pinches of kosher salt and 2 pinches of black pepper (add more or less of salt and pepper to taste).
Place thickly sliced onion in bottom of dutch oven add potatoes on top of onions.
Season the cavity with 1 tablespoon of salt and 1 tablespoon of pepper.
Once the butter is slightly cooled, spread the butter mixture under and over the breast skin. Be careful when going under the skin that the skin does not tear.
Stuff the cavity with lemon rinds, rosemary sprigs and stems, garlic scraps, 2 cloves of halved garlic and lemon scraps.
Place the chicken on top of the onions and potatoes.
Truss the chicken with the Turbo Trusser.
Roast the chicken uncovered for 15 minutes at 475 degrees F.
Lower heat to 350 and cook uncovered for approximately 20 minutes per pound.
Cook until the internal temperature is at least 165 degrees F.
Remove from oven and let rest for 10 minutes before removing the Turbo Trusser and carving.
