Savory Garlic and Herb Stovetop Chicken

1.In a mixing bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon zest, lemon juice, salt, black pepper, paprika, and onion powder to create the marinade.

2.Rinse the chicken under cold water and pat it dry with paper towels. This helps the skin get crispy during cooking.

3.Place the chicken in a large bowl or a resealable plastic bag. Pour the marinade over the chicken, ensuring it is well coated both inside and out. If using a bag, seal it and massage the marinade into the chicken. Let it marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.

4.Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps it cook evenly.

5.Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a little olive oil to the pot.

6.Once the oil is hot, carefully place the marinated chicken in the pot, breast side down. Sear the chicken for about 5-7 minutes until the skin is golden brown.

7.Flip the chicken over and reduce the heat to medium-low. Cover the pot with a lid and cook for about 45-60 minutes, turning the chicken occasionally to ensure even cooking. The internal temperature should reach 165°F (75°C) when checked at the thickest part of the thigh.

8.Once cooked, remove the chicken from the pot and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a moist chicken.

9.Carve the chicken and serve it with your favorite sides, drizzling some of the pan juices over the top for added flavor.