dutch oven roast chicken

This easy recipe for whole roast chicken is cooked in a dutch oven and has crispy skin smothered in lemon, garlic, rosemary butter! Add potatoes for a complete one-pot meal.

Dutch Oven Whole Roast Chicken

chicken (about 4-5 lbs.)

lemons

garlic (3 minced, 2 cut in half)

rosemary

onions

butter ((1/2 stick))

kosher salt (see notes)

black pepper (see notes)

potatoes

Preheat oven to 475 degrees F.

Melt butter (4 tablespoons) in small bowl (I used my Pyrex measuring cup); add minced garlic (3 cloves), chopped rosemary (from 3 sprigs, about 2 tablespoons), the zest of the two lemons, and plenty of kosher salt and black pepper to taste. Set aside.

Place the onions in bottom of enameled cast iron dutch oven. Reserve the end scraps. If using potatoes, add them on top of the onions.

Prepare chicken by removing giblets from cavity and patting dry with paper towels.

Liberally season the cavity with salt and pepper. LIBERALLY.

Cut the zested lemons in half; reserve juice and save rinds.

The butter mixture will have hardened slightly by now. Using your hands, slather the mixture liberally over every part of the chicken and under the breast skin (being careful not to tear the skin).

Stuff the cavity of the chicken with the lemon rinds, onion scraps, remaining 2 garlic cloves, and rosemary sprig/stems. Place in dutch oven on top of sliced onions and potatoes, if using.

Tie the legs of the chicken together tightly using kitchen twine.

Pour reserved lemon juice over the chicken.

Roast chicken UNCOVERED for 15 minutes at 475, then reduce heat to 350 and cook STILL UNCOVERED for approximately 20 minutes PER POUND, or until internal temperature reaches 165 degrees (about 1.5 hours for a 4.5 lb. chicken). The chicken should be uncovered the entire time it cooks, unless it seems like it&#039;s burning (see notes).

Allow the chicken to rest for at least 10 minutes before carving.

Roast chicken in a Dutch oven is a terrific way to cook a whole chicken. This recipe uses a novel method for roasting the chicken so that it cooks evenly on all sides and ensures a crispy skin without drying the chicken out.  Carrots and onions caramelized as the roast underneath the chicken, picking up all the delicious flavors from the chicken juices. This is my #1 go-to way for roasting a chicken!

lemon, quartered

shallots, quartered

fresh thyme stalks, divided

unsalted butter

salt and black pepper

carrots,

garlic,

Extra virgin olive oil

chicken broth

Preheat oven to 450° F with a rack...

Preheat oven to 450° F with a rack set in the second position up from the bottom.

Drain any liquid from inside the chicken and...

Drain any liquid from inside the chicken and then pat the outside of the chicken dry with paper towels. Stuff the inside with the lemon, shallots, half of the thyme, and sprinkle of salt and pepper.

Truss the chicken with kitchen twine, tying the...

Truss the chicken with kitchen twine, tying the wings and legs tightly against the chicken. Melt 2 tablespoons of butter in a small bowl in the microwave until just melted but not hot. Brush the butter all over the chicken and liberally sprinkle the chicken with salt and pepper.

Grease a 7 ¼-quart Dutch oven (see Note...

Grease a 7 ¼-quart Dutch oven (see Note below) with 1 tablespoon of butter. Add the carrots, onions, and garlic to the pan, leaving a space in the middle for the chicken. Scatter the thyme around the vegetables and sprinkle with a heavy pinch of salt and pepper.

Position the chicken on one of its sides...

Position the chicken on one of its sides in the center of the pot. Cube 2 tablespoons of butter and drop the cubes over the vegetables and then drizzle with 2 tablespoons of olive oil.

Roast uncovered for 35 minutes. Stir the vegetables...

Roast uncovered for 35 minutes. Stir the vegetables around a little and if they are sticking to the bottom of the pan, pour in about a ½ cup of chicken broth to help loosen them up.

Flip the chicken over onto its other side...

Flip the chicken over onto its other side and roast for another 30 minutes. Stir the vegetables again and add up to another ½ cup of chicken broth if they are sticking. Turn the chicken breast-side up and continue roasting for another 15 to 20 minutes until browned, the juices are clear, and the internal temperature of the thigh meat is around 185° F.

Transfer the chicken to a cutting board or...

Transfer the chicken to a cutting board or large serving platter and loosely tent with foil; rest for 15 minutes before slicing. Cover the pot with foil to keep the vegetables warm while the chicken rests.

To serve, scoop the vegetables from the pot...

To serve, scoop the vegetables from the pot and serve as a side dish to the chicken.

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Dutch Oven Whole Roast Chicken

Dutch Oven Whole Roast Chicken

Top 2 dutch oven roast chicken recipes from across the web

The most viewed dutch oven roast chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dutch Oven Whole Roast Chicken

Dutch Oven Whole Roast Chicken

The most viewed dutch oven roast chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine