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.

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