Dutch Oven Chicken
User Reviews
5
Dutch Oven Chicken
Description
This recipe calls for a 5-6 pound whole chicken seasoned with salt and pepper inside and out. The cavity is filled with quartered onion, celery stalk, fresh thyme and rosemary sprigs, and whole garlic cloves. The legs are tied with kitchen twine and wings tucked to promote even cooking. The Dutch oven is coated with vegetable oil, the chicken placed breast side up, and brushed with melted salted butter before liberal seasoning. It is roasted uncovered at 425°F until fully cooked with clear juices and a thermometer reading 170-175°F in the thickest thigh area.
The high roasting temperature helps develop a crispy, golden skin, while the herb and vegetable stuffing lightly flavors the meat from inside. Resting the chicken for 10-15 minutes after roasting redistributes juices for moistness. The finished roast offers tender meat under a richly flavored crust and aromatic notes from fresh herbs and garlic.
The recipe suits a substantial main dish for family meals or special occasions and benefits from resting before carving. Butter and seasoning on the skin enhance both flavor and texture, and proper trussing promotes uniform cooking and presentation.
Preparation tips include bringing the chicken to room temperature before roasting and ensuring it is patted dry to achieve a crisp skin. Using a meat thermometer is essential for correct doneness, as cooking times vary by bird size. Garnishing with fresh herbs before serving adds a bright finishing touch.
Ingredients
- 1 (5-6 lb.) chicken giblets removed, whole
- kosher salt
- black pepper
- ½ onion cut into 4 pieces
- 1 celery quartered, stalk
- 5 thyme sprigs, fresh
- 2 rosemary long sprigs, fresh
- 3 cloves garlic peeled but not chopped
- 1 tablespoon vegetable oil for coating the Dutch oven
- 2 tablespoons butter melted, salted
- kitchen twine
Instructions
- Allow chicken to sit on the counter for about 30 minutes to come to room temperature. Preheat oven to 425°F. Lightly coat the bottom of a Dutch oven with vegetable oil.
- Pat chicken dry with paper towels. Season the inside cavity of the chicken liberally with salt and pepper. Stuff cavity with onion, celery, thyme sprigs, rosemary sprigs, and garlic cloves. It’s okay if you can’t fit everything in there – just stuff as much in as you can! Tie the legs together with kitchen twine and tuck the wings underneath the bird. Place the chicken (breast-side up) in the Dutch oven.
- Drizzle or brush the melted butter over the outside of the chicken. Season liberally all over with salt and pepper.
- Roast the chicken uncovered at 425°F for 1 ½ hours, or until the juices run clear when you cut between a leg and thigh and the temperature on a meat thermometer inserted into the thickest part of the thigh reaches 170-175°F. Check the chicken after the first hour, and if the skin starts to get too dark, cover the pot with the lid for the remainder of the roasting time. Remove chicken from the pot and allow to rest for 10-15 minutes before carving.
Notes
- Bring the chicken to room temperature for about 30 minutes before roasting for more even cooking.
- Pat the chicken dry thoroughly to achieve the crispiest skin.
- Use a meat thermometer to check for doneness; the thickest part of the thigh should reach 170-175°F.
- Truss the chicken by tying the legs and tucking the wings to ensure even cooking and better presentation.
- Generously season inside and out with salt and pepper to build flavor.
- Let the chicken rest for 10-15 minutes after roasting before carving to retain juices.
- Brushing melted butter on the skin before roasting promotes a golden, flavorful crust.
- Add fresh herbs as a garnish right before serving to enhance aroma and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Serving | 1/4 of the chicken | |
| Calories | 578kcal | 29% |
| Carbohydrates | 1g | 0% |
| Protein | 46g | 92% |
| Fat | 43g | 66% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 199mg | 66% |
| Sodium | 222mg | 9% |
| Potassium | 463mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 577IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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