Description
A comforting roast chicken meal cooked in a Dutch oven, yielding juicy meat and caramelized vegetables.
Ingredients
- 1 whole chicken (4 to 5 lb), giblets removed and patted dry
- 3 tablespoons olive oil or softened butter (for rubbing under and over the skin)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 lemon, halved
- 4 garlic cloves, smashed
- Fresh rosemary sprigs (2–4)
- 3 large carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks (or use more carrots if unavailable)
- 3 medium Yukon Gold potatoes, quartered
- 1 large yellow onion, cut into wedges
- 2 tablespoons olive oil (for the vegetables)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Position a rack in the center.
- Pat the chicken thoroughly dry with paper towels.
- Whisk together olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and thyme.
- Gently loosen the skin over the breasts and rub half the seasoning mixture under the skin.
- Stuff the cavity with halved lemon, smashed garlic cloves, and rosemary sprigs.
- Toss the carrots, parsnips, potatoes, and onion with olive oil, salt, and pepper.
- Spread the vegetables evenly in the bottom of a Dutch oven.
- Place the chicken on top of the vegetables, breast-side up.
- Roast uncovered for 60–90 minutes, checking the internal temperature at 60 minutes.
- Remove the Dutch oven, transfer the chicken to a cutting board, and let it rest for 10–15 minutes.
- Carve the chicken and serve with tossed vegetables and pan juices.
Notes
Patting the chicken dry is crucial for crispy skin. For best results, use a thermometer to check doneness in the thigh.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American