Description
This Dutch oven roast chicken is simple to prepare, yielding juicy meat and flavorful vegetables, all in one pot.
Ingredients
- 1.5 kg (3–4 lb) whole chicken, giblets removed
- 50 g slightly salted butter, softened
- ½ cup low-sodium chicken stock (or a splash of white wine + stock)
- Salt and freshly ground black pepper, to taste
- ½ tbsp dried rosemary
- ½ tbsp dried parsley
- ½ tbsp dried tarragon
- ½ tbsp dried coriander
- ½ tbsp dried thyme
- ½ tsp red pepper flakes (optional)
- 1 lemon, cut into quarters
- 2 medium carrots, cut into large chunks
- 1½ lb baby potatoes, halved or quartered if large
- 1 medium onion, cut into large pieces
- 5 garlic cloves, smashed
Instructions
- Preheat oven and pot: place an empty cast-iron Dutch oven with the lid on into a 220°C/425°F oven for about 10 minutes so the pot is hot.
- Prepare the chicken: pat the chicken completely dry with paper towels. Season the cavity and outside generously with salt and pepper.
- Make herb butter: combine the softened butter with rosemary, parsley, tarragon, coriander, thyme and red pepper flakes (if using).
- Season under the skin: gently loosen the skin over the breast and thighs and tuck about half the herb butter under the skin, spreading it over the meat. Rub the remaining herb butter over the outside of the bird.
- Stuff and arrange: stuff the cavity with lemon quarters. Carefully remove the preheated Dutch oven from the oven. Arrange the carrots, potatoes, onion and smashed garlic in the base. Squeeze a lemon quarter over the vegetables for brightness. Pour the stock (or wine + stock) around — not over — the vegetables.
- Roast: set the chicken on top of the vegetables, cover, and roast at 220°C/425°F for 20–30 minutes to jump-start browning. Reduce oven temperature to 180°C/365°F and continue roasting until an instant-read thermometer inserted into the thickest part of the breast reaches 74°C/165°F — about 40–50 minutes more for a 1.5 kg bird.
- Crisp the skin: remove the lid for the final 10–15 minutes so the skin crisps; watch closely so it doesn’t burn.
- Rest and carve: transfer the chicken to a board and let it rest 10–15 minutes before carving so juices redistribute. Spoon pan juices over the carved meat and vegetables.
Notes
Dry skin results in crispy skin; ensure chicken is patted thoroughly dry before seasoning. Use an instant-read thermometer for accurate cooking.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American