1. Preheat the oven to 475 degrees. Squeeze juice of 1 lemon directly onto chicken and completely coat both sides with olive oil. Generously season the entire outside and inside of the chicken.

2. Add wine, onion, and celery into the dutch oven. Squeeze juice of the remaining 1 lemon directly into the dutch oven as well. Add a few dabs of butter and herbs onto chicken.

3. Place into the oven uncovered for 15 minutes.

4. Carefully add broth into the dutch oven. Then cover and reduce the heat to 350 and bake for approximately 1 hour depending osize of chicken (should be about 20 minutes per lb.)

5. Remove from oven and let rest covered for a minimum of 10-15 minutes (this makes it extra tender & juicy)

6. Serve, drizzle the juices over top and enjoy!

*Important Notes – we used a smaller chicken, if yours is larger increase bake time accordingly. If using a meat thermometer it’s ready once it reaches 165 degrees.

Here’s a video of how I put the Easy One Pot Roasted Chicken together!