1 tablespoon olive oil
1 pound cooking chorizo, casing removed and discarded, meat finely chopped
4 sprigs fresh thyme
3 sprigs (each about 4 inches long) fresh rosemary
1 medium yellow onion, quartered
12-ounce bag baby carrots
1 pound new potatoes
1 lemon, quartered
6 cloves garlic, peeled but left whole
Ground black pepper, to taste
Heat the oven to 350 F.
Combine the salt and garlic powder, then rub the mixture over and under the skin of the chicken. Set aside.
In a 5 1/2-quart (or larger) Dutch oven over medium-high, heat the oil. Add the chicken and sear for 5 minutes per side. Transfer the chicken to a plate.
Add the chorizo to the pan, then saute for 4 minutes. Add the thyme and rosemary. Heat for 30 seconds.
Return the chicken to the pan, breast up. Arrange the onion, carrots, potatoes, lemon and garlic around the chicken, then place the lid on the pot. Transfer to the oven and roast for 45 minutes, or until the breast reads 160 F on an instant thermometer. Transfer the chicken to a platter and tent with foil.
Use a slotted spoon to transfer the vegetables and chorizo to a serving bowl. Cover to keep warm. Discard the lemon quarters and any herb stems.
Place the pot over medium heat and bring to a boil. Cook until reduced and thickened, about 3 to 4 minutes. Adjust seasoning with salt and pepper. Serve the sauce drizzled over the chicken.
Nutrition information per serving (values are rounded to the nearest whole number): 850 calories; 520 calories from fat (62 percent of total calories); 58 g fat (19 g saturated; 0 g trans fats); 195 mg cholesterol; 25 g carbohydrate; 54 g protein; 4 g fiber; 1,410 mg sodium.