Nothing is more satisfying than making an entire meal in one pot. A One-Pot Chicken Dinner is even better! Cooking the chicken on the bone with the skin on creates a very moist chicken. And using a herb butter mix and both under and over the skin of the chicken delivers great flavor.
Wash the chard and separate the leaves from the stems. Trim the stem bottoms and mince. Roughly chop the leaves and save for later.
Grease the bottom of the pan with the butter or pour in the oil.
Add the chard stems, onion, potatoes, garlic, rosemary, thyme, parsley, salt and pepper. Toss to combine.
Combine the melted butter, rosemary, thyme, parsley, garlic, lemon zest, salt and pepper. Lift up the skin and using one-half of the butter mixture rub all over each breast and on the legs and thighs. Rub the remaining butter on the outside of the chicken.
Sprinkle the inside of the chicken with a little salt and pepper and stuff in the lemon quarters.
Tie the legs and place on top of the vegetables.
Place the chicken in the preheated oven and roast for 20 minutes. Reduce the heat to 300 degrees F and cook for another 25-30 minutes per pound. The internal temperature of the chicken should register 170 degrees F.
The recipe can be prepared in advance, just take it out of the refrigerator an hour or so before roasting to let the pan warm up or add 5-7 minutes to the initial cooking time.