Dutch Oven Roast Chicken

A traditional and cozy recipe that highlights the deep tastes of delicious chicken with crispy skin is Dutch Oven Roasted Chicken. This recipe is meant to be tasty and straightforward, making it the ideal focal point of a substantial family dinner.

Tasting Notes

Expect a juicy and flavorful roast chicken with a crispy, golden-brown skin. The Dutch oven cooking method ensures even heat distribution, resulting in a perfectly cooked bird that’s both tender and satisfying.

Ingredients

• 1 whole chicken (approximately 4-5 pounds)
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 carrots, chopped into large chunks
• 2 celery stalks, chopped into large chunks
• 1 cup chicken broth

Kitchen Equipment

• Dutch oven (5-6 quart capacity)
• Kitchen twine
• Meat thermometer

Instructions

1. Preheat your oven to 375°F (190°C).
2. Rinse the chicken inside and out under cold water. Pat it dry with paper towels.
3. In a small bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried rosemary, and dried oregano to create a spice rub.
4. Rub the spice mixture all over the chicken, including under the skin and inside the cavity.
5. Heat olive oil in the Dutch oven over medium-high heat. Brown the chicken on all sides until the skin is golden.
6. Remove the chicken from the Dutch oven and set it aside.
7. In the same Dutch oven, add onions, garlic, carrots, and celery. Cook for 2-3 minutes until slightly softened.
8. Place the chicken back into the Dutch oven, breast side up, on top of the vegetables.
9. Pour chicken broth around the chicken.
10. Tie the chicken legs together with kitchen twine.
11. Cover the Dutch oven with a lid and transfer it to the preheated oven.
12. Roast for about 1.5 to 2 hours or until the internal temperature reaches 165°F (74°C).
13. Allow the chicken to rest for 10 minutes before carving.

Pro Tips

• For extra crispy skin, uncover the Dutch oven during the last 20-30 minutes of roasting.
• Customize the spice rub according to your preferences.
• Use a meat thermometer to ensure the chicken is cooked thoroughly.

Variations

• Add potatoes or other root vegetables to the Dutch oven for a one-pot meal.
• Experiment with different herbs and spices for unique flavor profiles.

FAQs