This is an easy Dutch oven roasted chicken adapted from Julia Child’s recipe in “Mastering the Art of French Cooking, Vol. 1.” Try it with a more rosemary and thyme, a healthy amount of salt and pepper on the inside and outside of the bird and a lots of garlic. The bird falls apart, tastes good and is very juicy.
Cook the potatoes a little longer by themselves, and they will have a much nicer crust, The insides will also be more like mashed potatoes.
