1266. Dutch Oven Greek Chicken

You can never have too many ways to roast a chicken, am I right? So what's so special about this one is that is is roasted in a dutch oven, or a lidded oven-safe dish. This tenderizes it and retains its moisture amazingly. The flavorings are simply garlic, lemon, and oregano, but the transformation is huge due to the cooking method.
The lemons end up almost like a bitter zesty jam, and the garlic gets basically confi. Some are arduously against dry herbs, but the oregano truly shines through. Simple, with a huge pay off.

Ingredients:

1 whole chicken
2 lemons, sliced into thin rounds
3/4 cup garlic, peeled
1 Tbsp dried oregano
salt and pepper
1-2 pats of butter, optional


Method:

Preheat oven to 375F.
Stuff 1/2 of one lemon into the chicken's cavity with 5-8 garlic cloves.
Generously salt and pepper chicken.
Add to dutch oven and throw in rest of lemon and garlic.
Sprinkle chicken with oregano.
If you like extra crispy chicken skin, add a pat or two of butter to the top.
Add lid and cook 1 1/2 hours, broiling briefly if you want more color.
Let dutch oven sit for 10 minutes after removing from oven to allow for carryover cooking, and so the juices have a chance to rest.
Remove from pan, and serve.
 

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