Dutch Oven Roast Chicken
It makes the juiciest chicken ever!
By Hannah Klinger; Recipe by Sloane Layton
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Yields:
2 - 4 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 30 mins
This Dutch oven roast chicken is a one-pot wonder that truly is wonderful. A whole chicken and vegetables—a meal that typically calls for lots of pans to wash—cooks together in just one pot, saving you lots of time on prep and cleanup. The real magic is in how the flavors build on each other, with the chicken-y juices flavoring the veggies as they cook. Baking with the lid on, then off, then under the broiler provides just the right mix of steaming, roasting, and crisping to cook everything evenly and keep your chicken super juicy. Add this recipe to your list of favorite fall chicken recipes for any weeknight or make it a holiday dinner centerpiece, which is a perfect Thanksgiving for two idea!
What is a Dutch oven?
A Dutch oven is a heavy, oven-safe pot, usually made of enamel-coated cast iron, with a flat base and a tight-fitting lid. They're fantastic for long braises and slow-simmered stews because they hold heat well. And while some still cost a small fortune, these days you can find a great one for less than $100.
How long does it take to cook a whole chicken?
Just like cooking a turkey, the cook time for a whole chicken varies depending on the size of your bird and the temperature of your oven. A meat thermometer is the best way to check for doneness: Insert it into the thickest part of the thigh, being careful not to hit the bone. It should read 160 degrees (the temp will rise to 160 degrees as it rests).
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Ingredients
- 1 4 lb. whole chicken, patted dry
- 2 Tbsp. olive oil, divided
- 3 1/2 tsp. kosher salt, divided
- 1 1/2 tsp. black pepper, divided
- 1 yellow onion, cut into 1-inch wedges
- 1 head garlic, halved crosswise
- 2 tsp. chopped fresh thyme, plus 4 sprigs
- 1 tsp. paprika
- 1/2 tsp. onion powder
- 3/4 lb. baby Yukon gold potatoes, halved (or quartered if large)
- 3 large carrots, peeled and cut into 1 1/2 inch pieces
- 1/2 cup chicken stock
Directions
- Step 1Preheat the oven to 450°. Rub the chicken with 1 tablespoon of the olive oil. Season the chicken inside and outside with 3 teaspoons of the salt and 1 teaspoon of the black pepper. Stuff the chicken with 2 onion wedges, the halved garlic head and thyme sprigs. Rub the outside of the chicken with the chopped thyme, paprika and onion powder. Set aside.
- Step 2Toss together the potatoes, carrots, remaining onion wedges, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and ½ teaspoon of the pepper in a 6-quart round Dutch oven. Pour in the chicken stock. Place the chicken, breast-side up, on top of the vegetables and cover the Dutch oven with the lid.
- Step 3Roast the chicken, covered, for 35 minutes. Uncover and continue roasting until a thermometer inserted in the thickest part of the thigh registers 165°, 20 to 25 minutes. Broil on high until the chicken begins to brown, 1 to 2 minutes. Remove from the oven and let chicken rest for 15 minutes.
- Step 4Serve the carved chicken with the roasted vegetables and pan drippings.
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