• Preheat oven to 375°
• Add all of the ingredients for the vegetable bed into the bottom of your dutch oven, and toss well.
• In a small bowl mix all of the herb butter ingredients
• Thoroughly pat the chicken dry with paper towels, including the inside of the cavity.
• Carefully rub half of the prepared herbed butter under the skin by creating “pockets” between the skin and flesh,
• Spread the remaining butter on the outside of the chicken, covering the top, legs, and wings completely.
• Stuff the cavity of the chicken with the stuffing ingredients
• Tie the chicken legs together with kitchen twine for even cooking and a neat presentation.

  If twine is unavailable, this step can be skipped.
• Add the chicken to the dutch oven, make a well in the vegetables if needed so the lid does not tough the chicken.
• Place the lid on and place your Dutch oven in the oven.
• 4-pound chicken 50 minutes

  6-pound chicken 1 hour 15 minutes

  8-pound chicken 1 hour
• Remove from the oven and turn the heat up to 4:50
• Remove the lid and return to the oven for 30 more minutes
• The chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 165 degrees
• Once roasting is complete, let the chicken rest in the Dutch oven for 15 minutes. This resting period allows juices to redistribute throughout the meat, ensuring moistness.
• Strain the gravy to serve sepratly.
• If you would like a thicker gravy place it in a sauce pan and bring to a boil. Make a slurry with 1 tsp corn starch one tbsp water. Whisk into the gravy and bring back to a boil and cook for one minute.

Crock pot instructions

• Follow all the steps minus the last step
• Cook on high for 4 hours or low for 6 to 8 hours