Prep time60 minutes
Cook time1 hour 20 minutes
Equipment: Classic Dutch Oven
1 3½ - 4 pound chicken
Salt, about 3-4 teaspoons if using kosher salt
2 tablespoons of olive oil or softened butter
1 bunch herbs, rosemary, sage, thyme , or oregano plus 1 tablespoon minced
1 head of garlic, cut in half
¼ cup honey
Season chicken all over with salt and pepper at least 1 hour ahead of time.
Preheat the oven to 400℉ (200℃).
Pat chicken dry with a paper towel. Coat chicken in olive oil or butter.
Add the chicken to the Dutch oven and sprinkle with herbs. Add garlic and remaining herbs to the cavity. Tie the chickens legs together with kitchen twine.
Roast until the internal temperature inserted into the thickest part of the breast reads 155℉ (68℃), about 60 minutes. Remove from the oven and brush with honey.
Let the chicken rest in the Dutch oven for 15 to 20 minutes before serving.