Description
An easy, comforting one-pan dinner featuring golden skin, juicy meat, and caramelized vegetables.
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: Place your empty Dutch oven in the oven and heat to 425°F (220°C) for 10–15 minutes.
- Mix the seasoning: In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika.
- Prep the chicken: Pat the bird very dry with paper towels and rub oil or melted butter over the skin and inside the cavity. Sprinkle and rub the seasoning mix all over.
- Stuff and arrange: Stuff the cavity with lemon halves and fresh herb sprigs. Put the quartered onion, smashed garlic, carrots, and celery in the bottom of the hot Dutch oven.
- Roast covered: Place the chicken breast-side up on top of the vegetables. Cover and roast for 45 minutes.
- Finish uncovered: Remove the lid and continue roasting for 20–30 minutes until an instant-read thermometer registers 165°F (74°C).
- Rest: Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.
Notes
For extra flavor, use fresh minced garlic instead of garlic powder. This dish is versatile—use different herbs or vegetables as per your preference.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American