Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 whole chicken
• 40 cloves garlic
• 0.25 cups water
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoons dried thyme
• 0.25 teaspoons ground black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter with olive oil in a large Dutch oven over medium-high heat. Add chicken to the Dutch oven and brown on all sides in butter and oil, 5 to 10 minutes. Remove chicken to a cutting board.
3. 3 Drain all but 2 tablespoons of liquid from the pot; stir garlic cloves into the reserved liquid. Return chicken to the pot; sprinkle water, lemon juice, salt, thyme, and black pepper over the chicken; cover tightly.
4. 4 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
5. 5 Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition per serving