Description
A simple and flavorful roast chicken cooked in a Dutch oven, yielding crispy skin and tender meat, perfect for weeknight dinner 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
- Position a rack in the center of the oven and heat to 425°F (220°C). Place the empty Dutch oven inside while the oven preheats for 10–15 minutes.
- Combine kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika in a small bowl.
- Pat the chicken thoroughly dry with paper towels. Rub with olive oil or melted butter.
- Season the chicken inside and out with the spice mixture.
- Stuff the cavity with lemon halves and fresh herbs.
- Carefully remove the hot Dutch oven and place the chicken breast-side up in the pot. Scatter the onion, garlic, carrots, and celery around the bird. Pour in chicken broth if desired.
- Cover the Dutch oven and roast for 45 minutes.
- Uncover and roast an additional 20–30 minutes until the skin is golden and the thigh reads 165°F (74°C).
- Remove the chicken to a cutting board and let it rest for 10 minutes before carving.
Notes
Swap butter for oil to make it dairy-free. Use low-sodium broth if watching salt. For a richer flavor, mix herb butter and spread under the skin before roasting.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American