First and foremost, let’s talk about the main star – the chicken. The Dutch oven is perfect for creating a perfectly juicy and tender chicken. The heavy cast iron traps in all the flavors and moisture, resulting in a delicious and succulent bird.
The Dutch oven does an excellent job of retaining heat and moisture, resulting in a juicy and tender chicken. The steam from the chicken creates a self-basting effect, ensuring that the meat stays moist and flavorful. The high sides of the pot also prevent the chicken from getting dry and overcooked. It’s like having your own personal rotisserie in your kitchen!
But we can’t forget about the vegetables and potatoes. They not only add a variety of flavors but also provide a healthy dose of nutrients to the dish. Plus, cooking them together with the chicken allows for all the flavors to meld together, creating a symphony of deliciousness.
Dutch Oven Roasted Chicken
Equipment
- 1 7-quart dutch oven
Ingredients
Chicken and stuffing
- 1 Whole Chicken 5 to 8 pound
- 1 Shallot quartered
- 1 Lemon quartered
- 3 Cloves garlic smashed
- 2 Sprigs fresh rosemary
- 2 Sprigs fresh Thyme
Vegetable bed
- 3-4 Carrots, peeled and sliced into pieces
- 1-2 parsnips, peeled and sliced into pieces
- 1-2 yellow onions, peeled and cut into quarte
- 3-4 Stalkes of cellery, cut into pieces
- 1-2 Fennal bulbs, cut into pieces optional
- 1 pound Potatoes, cut into pieces I like the small potatoes, red, yellow and purple
- 1 lemon
- 2 Sprigs fresh rosemary
- 2 Sprigs fresh thyme
- 2 tsp Extra virgin olive oil
- 1 tsp Kosher salt
- 1 tsp Freshly ground black pepper
- 1 cup Chicken stock
Herb butter
- 1½ sticks Room Tempurtare butter
- 1 tsp Kosher Salt
- 1 tsp Freshly ground pepper
- 2 tsp Fresh rosemary chopped
- 2 tsp Fresh thyme chopped
- The zest from the stuffing lemon
- 5 Cloves garlic minced
Instructions
- Preheat oven to 375°
- Add all of the ingredients for the vegetable bed into the bottom of your dutch oven, and toss well.
- In a small bowl mix all of the herb butter ingredients
- Thoroughly pat the chicken dry with paper towels, including the inside of the cavity.
- Carefully rub half of the prepared herbed butter under the skin by creating “pockets” between the skin and flesh,
- Spread the remaining butter on the outside of the chicken, covering the top, legs, and wings completely.
- Stuff the cavity of the chicken with the stuffing ingredients
- Tie the chicken legs together with kitchen twine for even cooking and a neat presentation.If twine is unavailable, this step can be skipped.
- Add the chicken to the dutch oven, make a well in the vegetables if needed so the lid does not tough the chicken.
- Place the lid on and place your Dutch oven in the oven.
- 4-pound chicken 50 minutes6-pound chicken 1 hour 15 minutes8-pound chicken 1 hour
- Remove from the oven and turn the heat up to 4:50
- Remove the lid and return to the oven for 30 more minutes
- The chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 165 degrees
- Once roasting is complete, let the chicken rest in the Dutch oven for 15 minutes. This resting period allows juices to redistribute throughout the meat, ensuring moistness.
- Strain the gravy to serve sepratly.
- If you would like a thicker gravy place it in a sauce pan and bring to a boil. Make a slurry with 1 tsp corn starch one tbsp water. Whisk into the gravy and bring back to a boil and cook for one minute.
Crock pot instructions
- Follow all the steps minus the last step
- Cook on high for 4 hours or low for 6 to 8 hours