roasted whole chicken

Easy Dutch oven whole roast chicken with the crispiest golden skin is juicy, tender and succulent and packed with flavour. Just takes 15 minutes to prep.

Dutch Oven Whole Roast Chicken

chicken (3 lbs.)

olive oil

tablespoon Italian seasoning

salt

black pepper

apple, sliced

large yellow onion, sliced

garlic,

juice lemon

tablespoons melted butter, divided

carrots, chopped into 2-inch long pieces

potato,

parsley,

Preheat oven to 400 F. Pat dry the whole chicken completely with a paper towel before adding seasoning. This helps create an extra crispy skin when roasting.

In a small bowl, add olive oil, Italian seasoning, salt and pepper, and mix well with a spoon to combine. Generously smear the seasoning mixture over the whole chicken inside and out. Using disposable gloves to make it easier. Make sure the seasoning covers all over the whole chicken including the inside cavity of the chicken.

Stuff the cavity of the chicken with half the apples, half of the onion, and half of the garlic.

Truss the chicken by tying the chicken snugly with kitchen string so that the wings and legs stay close to the body. This helps cook the whole chicken evenly.

In a large mixing bowl, combine lemon juice, 1 tablespoon melted butter, and remaining vegetables (carrots, apples, onions, garlic and potatoes). Toss to combine.

Spread the vegetables evenly inside the Dutch oven and place the whole chicken on top. Make sure the breasts of the chicken face upward. Brush the outside of the chicken evenly with the remaining tablespoon of melted butter. Cover the lid and roast the chicken for 30 minutes.

Remove the lid and continue to cook for another 20-25 minutes until the internal temperature reaches 165F. You can check the internal temperature by sticking a meat thermometer into the thickest part of the breast.

To make chicken skins extra crispy and browned, turn on the broil setting to HI and let it broil in the oven for additional 5 minutes. Brush extra melted butter over the skin.

Remove the Dutch oven from the oven and let it sit at room temperature for at least 10 minutes before serving because the chicken is still cooking gradually due to the residual heat.

Serve with the vegetables, a sprinkle of parsley and a drizzle of extra juices from the pan on top.

Oven Roasted Whole Chicken and Cabbage meal, ready in 1 hour.  This simple recipe shows you how to make a juicy chicken on the inside and crispy skin on the outside.

Oven Roasted Whole Chicken with Cabbage

chicken

onion

parsley

butter (melted)

paprika

garlic powder

cabbage

Pat chicken dry with paper towels. Remove giblets package if inside chicken still.  Fill chicken cavity with chopped up onion and parsley.

Rub 1 tablespoon butter all over the chicken.

In a small bowl mix salt, pepper, paprika and garlic powder together.  Sprinkle on chicken, inside and out, patting the seasoning on chicken so it sticks.

Place a 12&quot; well seasoned cast iron skillet on middle rack and preheat oven to 425 degrees.  If you don&#039;t have a cast iron skillet you can also use a roasting pan.   

In a large bowl toss cabbage with 2 tablespoons butter and 1 tablespoon olive oil so it&#039;s completely coated.  Season with salt and pepper.

Once oven is preheated, remove cast iron from oven and place cabbage on bottom, patting it down.  It might seem like a lot of cabbage but it will wilt down significantly.   Place chicken in the middle of skillet, on top of cabbage.

Put in oven and roast for approximately 50-60 minutes, or until the thickest part of the chicken (I usually check the breasts) is 165 degrees.

Remove from oven and allow to cool for 15 minutes before carving.

This low and slow cooking technique is an easy, no fail recipe for making a perfect whole roast chicken in the oven, with meltingly tender flavorful meat, golden brown skin, and luscious pan juices.

Slow Roasted Chicken: A Perfect Roast Chicken Every Time  

garlic cloves, divided

extra virgin olive oil

red pepper pepper

lemon, thinly sliced

whole bunch of fresh thyme

Preheat the oven to 300ºF (not convection) and arrange a rack in the center position. Remove the chicken from the fridge so it has time to come to room temperature before you roast it (see notes below).

Squeeze 3 of the garlic cloves through a garlic press or finely mince them, and put them into a small mixing bowl. Add the olive oil, salt, fennel, red pepper flakes, and black pepper. Mix thoroughly and set aside.

Remove the giblet pouch from the cavity of the chicken (if there is one); rinse the chicken inside and out with cold water and pat it very dry with paper towels, inside and out. Place the chicken, breast side up, in a roasting pan.

Coat the chicken with the garlic and spice mixture, spooning it on, under and inside the chicken, and using your hands to spread it around evenly, making sure there's plenty on top of the breasts.

Lightly crush the remaining 5 garlic cloves (see notes below) and stuff them into the cavity of the chicken. Set aside a few sprigs of fresh thyme to use as a garnish and stuff the rest into the chicken, along with the sliced lemon. Tie the chicken's legs together with twine (see notes below) and roast it in the oven for 3 hours, undisturbed.

Remove the pan from the oven and let the chicken rest in its juices for fifteen minutes before carving. Cut it into eight serving pieces and then cut each breast crosswise, into 5 or 6 thin slices, if you like. Transfer the chicken to a serving platter or, even easier, serve it right in the roasting pan. Nestle the chicken pieces into the pan juices, scatter the cooked lemons around, and garnish with reserved thyme sprigs.

So good! Literally fall off the bone...just enough spice, but the natural flavor of good old roasted chicken was still there. Will become a regular in our chicken rotation.

Turned out tender moist and flavorful! My new favorite way to cook a whole chicken!

Best whole roasted chicken I have ever made!! I love it! Thanks for such a wonderful recipe.

The easiest recipe to follow and the best I have tried so far! The family loved it!

I was searching for the perfect roasted chicken recipe and I am happy I came across your page. The chicken does take time to cook but it was roasted to perfection. Every piece was moist. Thank you for your recipe! I will make this again.

Stuffed with lemon and garlic and seasoned with rosemary and fennel, this Italian roast chicken is juicy, aromatic, and perfect for family dinners.

 Umbrian Roast Chicken with Fennel Seeds

(20 g) sea salt

(2 g) finely chopped fresh rosemary

(2 g) fennel seed or fennel pollen

Preheat your oven to 350°F (180°C). Ensure your oven rack is in the center position.

1. Preheat the Oven

In a small bowl, mix the sea salt, chopped rosemary, and fennel seed or pollen.

2. Prepare the Seasoning

Rinse the chicken thoroughly under cold running water, including the cavity. Shake off excess water and pat dry with paper towels.

3. Clean and Dry the Chicken

Pierce the lemon several times with a knife to release its juices during roasting. Keep the garlic cloves whole, with their skin on.

4. Prepare the Lemon and Garlic

Insert the pierced lemon and garlic cloves into the cavity of the chicken. Tie the legs together using kitchen string.

5. Stuff and Truss the Chicken

Place the chicken in a roasting pan, breast side up. Rub the outside of the bird generously with the salt and seasoning mixture, ensuring even coverage.

6. Season the Chicken

Place the roasting pan in the preheated oven. Roast the chicken for 20 minutes per pound or until the juices run clear, and the internal temperature taken at the thickest part of the thigh (avoiding the bone) reaches 160°F (71°C). For a 3 lb chicken, this will take approximately 1 hour to 1 hour 15 minutes.

7. Roast the Chicken

Remove the chicken from the oven and let it rest in the pan for 10-15 minutes. This allows the juices to redistribute, ensuring a tender and flavorful bird.

8. Rest the Chicken

Carve the chicken and serve warm. Pair with roasted vegetables, crusty bread, or a fresh salad for a complete meal.

9. Serve

Had something similar in Amelia, Umbria like 20 years ago and it was absolutely fantastic. This was just perfect!!!

My mom is from Umbria and she used to cook with fennel pollen all the time. This really brought back memories of my childhood, thank you so much!

I have to say, the fennel seeds really give this a unique flavor. Truly delicious, and very easy to succeed with. Thanks for a fantastic recipe.

Felt like I was back in Italy. Amazing recipe!

Pro tip: Use a meat thermometer. Mine was perfectly cooked. Really fantastic recipe, my favorite new chicken!

I used fennel pollen for the first time, and it was worth every penny!

I couldn't find fennel pollen, but it worked really well with fennel seeds. Delicious chicken!

Enjoy a perfectly roasted whole chicken with tender, juicy meat, crispy golden skin, and expertly seasoned flavors. Roasted alongside fresh vegetables like carrots, potatoes, and onions, this flavorful, all-in-one meal offers the ideal balance of savory tastes. Perfect for family dinners, this easy-to-prepare dish combines a delicious roasted whole chicken with hearty vegetables for a satisfying meal everyone will love.

Roasted Whole Chicken

(4 pound) whole chicken ((remove

cumin

coriander

onion powder

brown sugar

coarse kosher salt

whole black peppercorn ((crushed))

baby potatoes ((wash and cut in half))

carrots

celery

garlic

salt and black pepper

In a small bowl, mix cumin, coriander, garlic powder, onion powder, salt, brown sugar, black pepper, and oil. Rub all over the chicken, including under the skin.

Place the chicken on a rack set over a baking sheet. Marinate, uncovered, in the fridge for 12-24 hours.

Preheat the oven to 450°F. Meanwhile, remove the chicken from the fridge, tie the legs with twine, and let it sit at room temperature for 20-30 minutes.

In a large roasting pan, scatter diced onions, potatoes, garlic, carrots, and celery. Drizzle with a little oil and season with salt and pepper. Carefully place the seasoned chicken on top of the vegetables, breast side up.

Roast the chicken for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue cooking for 20 minutes per pound, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy. To keep the chicken moist, spoon or brush some of the liquid from the pan over the chicken a few times while cooking.

Once cooked, let the chicken rest for 10-15 minutes before carving. Serve with the roasted veggies and enjoy!

This whole roasted chicken is incredibly delicious! With simple seasonings, it delivers big flavors.

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Top 5 roasted whole chicken recipes from across the web

The most viewed roasted whole chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dutch Oven Whole Roast Chicken

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Roasted Whole Chicken

The most viewed roasted whole chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine