There is nothing more traditional in France then roasting a chicken. The aroma of thyme will fill the air and your taste buds.
Full time: 1 1/2-2 hours
You will need:
4-5 lb roasting chicken
1 medium onion, diced large
1 small bunch celery, chopped into 2" pieces
1/2 stick butter, cut into 6 pieces
1/2 tbsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp ground black pepper
Let us begin:
Preheat oven to 350'.
In the bottom of your dutch oven create a roasting layer with the onion and celery pieces.
Arrange the butter chunks around the chicken and vegetables.
Cut the lemon in half, squeeze the juice over the chicken, and place the halves in the oven.
Generously sprinkle all the seasonings across the top if the chicken.
Cover the dutch oven and roast in the oven for 1 1/2 - 2 hours or until chicken reaches 180' on your thermometer. Basting occasionally.
Remove lid and return to oven for 5-10 minutes to brown up skin.
Remove from oven and remove from dutch oven.
Let rest on cutting board 5-10 minutes before slicing.
Slice, serve, and enjoy!