DUTCH OVEN ROAST CHICKEN

Herby whole chicken roasted in a dutch oven over a bed of veggies until the skin is crispy and the meat tender and flavourful to the bones. The potatoes and carrots are tender, tasty, and lemony. An irresistible one-pan meal the whole family would enjoy. INGREDIENTS 1.5 kg (3-4 lb) Whole chicken 50 g slightly salted butter softened ½ cup low sodium chicken stock Salt and black pepper to taste Herbs and spices ½ Tablespoon dried rosemary ½ Tablespoon dried parsley ½ Tablespoon dried tarragon ½ Tablespoon dried coriander ½ Tablespoon dried thyme ½ teaspoon red pepper flakes Veggies 1 Lemon cut into quarters 2 medium carrots chopped 1 ½ lb baby potatoes chopped optional 1 medium onion chopped 5 garlic cloves smashed