This is a wonderful one pot meal and I just love the flavor created using all of the lovely ingredients.
1 whole chicken (about 4 pounds)
2 cups chicken broth
4 cloves garlic, peeled or 1 clove elephant garlic peeled and diced into 4 pieces
4 leeks, diced into 1 inch pieces (white and light green parts only)
2 parsnips, diced into 1 inch pieces
4 carrots, diced into 1 inch pieces
1 handful of fresh summer savory plus extra for garnish
1 orange, cut in half and one half diced into 4 pieces
1/2 cup butter at room temperature
1 tablespoon olive oil
salt and pepper
Preheat the oven to 425 F. Drizzle olive oil to cover the bottom of a large Dutch oven.
Rinse chicken and remove giblets from inside. Pat dry with a clean towel.
In a small dish combine the butter with 1/2 of the handful of summer savory leaves. Mix well. Using 1/4 of the mixture coat the bottom side of the chicken and place in pan with the breast side up. Use another 1/4 of the mixture to cover the breast side of the chicken which will be facing up. Add the orange pieces, remaining summer savory and remaining butter and summer savory mixture to the inside of the chicken. Place into oven and cook for 30 minutes.
Remove from oven and change oven temperature to 375 F. While the chicken is resting cut the vegetables. Being careful turn the chicken so the breast side is down. Add in the chicken broth and vegetables around the chicken. Squeeze the juice from the remaining half of orange and place Dutch oven back into oven. Cook for 1 hour and 45 minutes or until chicken has reached temperature.
Serve with a garnish of summer savory.
Enjoy! If you have leftovers they will be the perfect beginning to an amazing chicken noodle soup 🙂