Description
A delightful Dutch oven roast chicken that features a juicy interior, crispy skin, and flavorful vegetables, perfect for weeknight dinners or special occasions.
Ingredients
- 1 whole chicken (3–4 pounds), patted dry
- 2 tablespoons olive oil or melted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 carrots, cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
- 1 lemon, halved
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 cup chicken broth (optional)
Instructions
- Preheat the oven to 425°F (220°C). Place the empty Dutch oven inside to preheat.
- Mix the dry spices: whisk salt, pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika in a small bowl.
- Rub the chicken all over with olive oil or melted butter. Sprinkle the spice mix inside the cavity and over the outside of the bird.
- Stuff the cavity with the lemon halves and the fresh herb sprigs. Tuck the wings and optionally tie the legs with kitchen twine.
- Remove the hot Dutch oven and place the chicken breast-side up in the center. Surround it with onion, garlic, carrots, and celery. Pour the chicken broth around the vegetables.
- Cover the Dutch oven and roast for 45 minutes.
- Remove the lid and continue roasting for another 20–30 minutes, or until the thermometer reads 165°F (74°C) and the skin is golden.
- Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.
Notes
For a richer flavor, use butter under the skin. If fresh herbs are short, increase dried herbs by 50%.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American