Dutch Oven-Roast Chicken and Shallots
User Reviews
5.0
48 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Total Time
3 hrs
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Servings
4 servings
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Calories
607 kcal
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Course
Main Course
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Cuisine
French
Dutch Oven-Roast Chicken and Shallots
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This simple roast chicken is nestled on a bed of shallots and garlic and roasted until golden and crisp-skinned. It's an easy hands-off meal that's perfect for entertaining.
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Ingredients
- One (3 1/2- to 5-pound) whole chicken
- 1/2 cup olive oil divided
- 2 1/2 teaspoons sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh thyme leaves
- 12 cloves garlic skins on and rinsed well
- 12 shallots or small onions peeled and kept whole
- Zest and juice of 1 lemon (about 1/4 cup juice and 1 tablespoon zest)
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Instructions
- Preheat oven to 350°F (175°C).
- Remove giblets from chicken, rinse the bird inside and out, and pat dry. Tie the legs together with kitchen string.
- Rub all over with 1/4 cup olive oil, sea salt, pepper, and thyme leaves. Set the chicken aside for 1 hour to allow it to come to room temperature.
- In a large cast-iron casserole, Dutch oven, or roasting pan, over medium-low heat, warm the remaining 1/4 cup of olive oil. Add garlic and shallots or small onions, and cook until golden, about 10 minutes.
- Remove from the heat and nestle the chicken in the casserole dish, breast side up. Baste chicken all over with pan juices until well covered. Roast, covered, for 1 hour.
- Baste with pan juices and lemon juice and sprinkle with half of the lemon zest.
- Increase oven temperature to 425°F (220°C).
- Continue roasting the chicken, uncovered, until an instant-read thermometer reads 165°F (74°C) when inserted into the thickest part of the thigh, and the skin is crisp and golden, 15 to 30 minutes more. Sprinkle with the remaining lemon zest.
- Let the chicken rest 15 minutes, then carve and serve, with the roasted garlic and shallots on the side, if desired.
Notes
- Avoid over-browning the chicken--If your chicken is browning too quickly while roasting, cover it loosely with aluminum foil.
- Storage and leftovers--Leftover roast chicken can be stored in an airtight container in the refrigerator for up to 4 days. Use extra chicken in chicken salad or toss it into fried rice.
- Dietary--This recipe is suitable for gluten-free and dairy-free diets.
Nutrition Information
Show Details
Serving
1portion
Calories
607kcal
(30%)
Carbohydrates
18g
(6%)
Protein
28g
(56%)
Fat
48g
(74%)
Saturated Fat
10g
(50%)
Monounsaturated Fat
28g
Trans Fat
1g
Cholesterol
102mg
(34%)
Sodium
1560mg
(65%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 607kcal | 30% |
| Carbohydrates | 18g | 6% |
| Protein | 28g | 56% |
| Fat | 48g | 74% |
| Saturated Fat | 10g | 50% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 1560mg | 65% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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