- 1 4 1/2-pound chicken
- About 4 tablespoons olive oil, depending on the size of your Dutch oven
- 1 bunch thyme
- 1 head garlic, skin on, cut in half
- Salt and pepper
Preheat oven to 450°F. Grease a dutch oven or high walled glass baking pan with olive oil.
If there are any giblets inside the chicken, remove and discard. Rub inside of bird with olive oil. Season with salt and pepper. Stuff cavity with garlic and bunch of thyme.
Place chicken in pot and lightly rub skin with olive oil. Season skin with salt and pepper. Roast at 450°F for 20 minutes.
Decrease temperature to 350°F and roast for another hour and ten minutes. At this point, skin should be browned and when a knife is poked into fattest part of thigh, juices should run clear.
Remove chicken from oven. Place a small bowl at the end of a platter. Remove chicken from Dutch oven and rest against the bowl, breast side down, and tail down, against the bowl. Tent with foil and let rest 10 minutes. This will allow the juices to run down into the breast.
Carve the chicken and serve.