Chef Kevin Belton's roasted chicken and potatoes

Saturday Night Perfectly Roasted Chicken 1 whole chicken about 4-5 lbs. 2 lemons 5 cloves garlic 3 minced, 2 cut in half 4 sprigs fresh rosemary 3 finely chopped, 1 left whole 2 large onions halved and thickly sliced, end scraps reserved 4 Tbsp. Butter 1 Tbsp. Creole seasoning Kosher salt Black pepper 1.5 lbs. potatoes cut into 1" pieces, optional Preheat oven to 475 degrees.� Melt butter in small bowl, add minced garlic, chopped rosemary, the zest of the two lemons, Creole seasoning, and plenty of kosher salt and black pepper to taste. Set aside.� Place the onions in bottom of an enameled cast iron Dutch oven. Save the end scrap of the onions. If using potatoes, add them on top of the onions.� Prepare chicken by removing giblets from cavity and patting dry with paper towels.� Generously season the cavity with salt and pepper.� Cut the zested lemons in half. Reserve juice and save rinds.� The butter mixture will have hardened slightly by now. Using your hands, slather the mixture liberally over every part of the chicken and under the breast skin (being careful not to tear the skin).� Stuff the cavity of the chicken with the lemon rinds, onion scraps, remaining 2 garlic cloves, and rosemary sprig/stems. Place in dutch oven on top of sliced onions and potatoes, if using.� Tie the legs of the chicken together tightly using kitchen twine. Pour reserved lemon juice over the chicken. Roast chicken UNCOVERED for 15 minutes at 475, then reduce heat to 350 and cook for approximately 20 minutes per pound or until internal temperature reaches 165 degrees (about 1.5 hours for a 4.5 lb. chicken).� Allow the chicken to rest for at least 10 minutes before carving.