1stickgarlic buttersoften/room temperature (113 grams)
Heat the oven to 375F.
Chop up your slices of bread and potatoes into 6 and crush 1 bulb’s worth of garlic cloves. Gently toss the potato and garlic with a bit of olive oil and salt/pepper.
Place an even single layer into the Dutch oven and then place the rest into the Dutch oven towards the side. Leaving a space in the middle for the chicken.
Salt your chicken before rubbing an even layer of garlic butter mixed with chopped basil onto the entire chicken. For maximum flavour, get some of the butter under the chicken’s skin as well (especially the breast area).
Once done, you can stuff the chicken’s cavity with some crushed garlic cloves and half a lemon before placing it into the Dutch oven.
Place a couple pieces of thyme around the chicken and place the lid on the Dutch oven.
Place your Dutch oven in the lowest rack of your oven and let cook for 1 hour.
After an hour, remove the lid, and thyme, and let the chicken roast for another 30 minutes. Use a meat thermometer to make sure the thickest part of the chicken thigh is at least 165F/75C to tell when the chicken is ready.
For super crisp skin, you can brush on some extra butter on top of the chicken and set your oven to broil for 5 minutes (keeping an eye on it to make sure it doesn’t burn).
Once done, let your chicken rest for at least 20 minutes before slicing and serving.