Dutch Oven Roast Chicken
Coooking Temperature: 425°F / 220°C / Gas mark 7
Calories: 41
Adjust Servings Here: 6 servings
Description
A Dutch oven roast chicken with veggies is the perfect weekend meal with leftovers for the week. This simple and easy recipe with basic seasoning and fresh herbs. The best part is it gets ready in just 90 minutes. Leftover chicken makes wonderful sandwiches and wraps.
Ingredients
- 4 - 5 lbs (2 kg) Chicken
- 4 tbsp (60 g) Butter melted
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Olive oil
For the cavity
- 1 med Onion halved or quarted
- 2 med Garlic bulbs halved
- 1 med Lemon halved or quatered
In the Dutch oven
- 10 Shallots (or 1 large chopped onions)
- 5 Carrots cut into 2-inch cubes
- 4 Celery stalks cut into 2-inch cubes
- 2 sprigs Rosemary
- 2 sprigs Thyme
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) Gas mark 5
- Prepare the Chicken: Rinse the chicken under cold water and pat it dry with paper towels. For the best results, make sure the chicken is completely dry. Season the chicken generously with salt, black pepper, and thyme inside and out. Brush the entire chicken with melted butter, ensuring it is well-coated.4 - 5 lbs Chicken, 4 tbsp Butter, 1 tsp Salt, 1 tsp Pepper
- Stuff the Cavity:Stuff the cavity of the chicken with the quartered onion, halved garlic bulb, and lemon halves. This aromatic stuffing will infuse the chicken with flavor as it cooks.1 med Onion, 2 med Garlic bulbs , 1 med Lemon
- Prepare the Vegetables: In a Dutch oven, arrange the carrots, shallots, celery stalks, and herbs at the bottom. This will serve as a bed for the chicken and add flavor to the drippings.10 Shallots, 5 Carrots, 4 Celery stalks, 2 sprigs Rosemary, 2 sprigs Thyme
- Roast the Chicken: Place the prepared chicken on top of the vegetables in the Dutch oven. Cover the Dutch oven with its lid and place it in the preheated oven. Roast for about 1.5 to 2 hours, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh.
- Baste the Chicken: About halfway through the cooking time, remove the lid and brush the chicken with more melted butter or olive oil. This step helps keep the chicken moist and enhances the flavor.2 tbsp Olive oil
- Finish Roasting: Remove the lid for the last 30 minutes of cooking to make the skin golden brown and crispy. Continue basting if desired.
- Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest in the Dutch oven for 10-15 minutes before carving. This redistributes the juices, ensuring the meat remains tender and juicy.
- Serve: Carve the chicken and serve it with the roasted vegetables from the Dutch oven. Drizzle with the pan juices for extra flavor.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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