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Only 5 ingredients and an hour and a half of roasting and you have a Sunday-worthy dinner. So simple.
Preheat oven to 425ºF. Rub chicken with olive oil and spice blend until well coated. Place in Dutch oven, and place onions, garlic, and lemon inside the cavity. Pour about 1/4 cup water into the Dutch oven just to prevent any burning.
Cover, and bake for 1 hour. Remove lid and bake another 30 minutes uncovered so chicken gets golden brown. Test with a meat thermometer to ensure that it reaches 165ºF. Let rest 10 minutes before slicing.
Note: Make sure to save the carcass for delicious broth-making. Even if you don’t have time or plan to make soup right away, toss it into a large Ziploc bag, and stick it in the freezer until you need it.
There is absolutely nothing bland about this chicken recipe. By marinating it for 2 hours in the dry rub, the flavor reaches all the way to the bone. One guest said, “This is the best barbecued chicken I have ever eaten!”
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!