Description
A simple yet impressive Dutch oven roast chicken, delivering crispy skin and juicy meat with minimal effort.
Ingredients
- 1 whole chicken (3–4 pounds), patted dry
- 2 tablespoons olive oil or melted butter (for rubbing)
- 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, for looser pan sauce)
Instructions
- Preheat your oven to 425°F (220°C) with the empty Dutch oven inside.
- Whisk together kosher salt, black 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, then rub the spice mix evenly over the skin and inside the cavity.
- Stuff the cavity with the lemon halves and the two sprigs each of fresh thyme and rosemary.
- Place the seasoned chicken breast-side up into the hot Dutch oven. Scatter the onion, smashed garlic, carrots and celery around the bird.
- Pour 1 cup of chicken broth around (not over) the vegetables if you want more pan sauce.
- Cover the Dutch oven and roast for 45 minutes.
- Remove the lid and roast an additional 20–30 minutes until the thickest part of the thigh reaches 165°F (74°C).
- Transfer the chicken to a cutting board and let rest for 10 minutes before carving.
Notes
Use butter for a richer crust or swap dried herbs for fresh equivalents. For gluten-free, use cornstarch slurry instead of flour.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American