Description
A comforting whole chicken roasted in a Dutch oven with root vegetables for a simple and flavorful family dinner.
Ingredients
- 1 (4–5 lb) whole chicken, giblets removed
- 3 tbsp olive oil or softened butter (for rubbing the chicken)
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
- 1 lemon, halved
- 4 garlic cloves, smashed
- Fresh rosemary sprigs
- 3 large carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 3 medium Yukon Gold potatoes, quartered
- 1 large yellow onion, cut into wedges
- 2 tbsp olive oil (for the vegetables)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Remove the chicken from the fridge and let it sit at room temperature for 20–30 minutes.
- Whisk kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and thyme in a small bowl.
- Pat the chicken thoroughly dry with paper towels and rub it with 3 tbsp olive oil or softened butter.
- Loosen the skin over the breasts and thighs, then massage half of the spice blend under the skin and the rest over the outside.
- Stuff the cavity with the halved lemon, smashed garlic cloves, and rosemary sprigs.
- Toss carrots, parsnips, potatoes, and onion with 2 tbsp olive oil, salt, and pepper, and spread them in a large Dutch oven.
- Place the chicken breast-side up on top of the vegetables.
- Roast uncovered for 60–75 minutes, checking temperature at 60 minutes.
- Remove from the oven and let the chicken rest, uncovered, for 10–15 minutes before carving.
- Carve the chicken and serve with roasted vegetables.
Notes
Let the chicken rest to ensure juicy slices. For extra gravy, deglaze the Dutch oven with white wine or chicken stock after roasting.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American