Dutch Oven-Roast Chicken and Shallots
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 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
Description
The Dutch Oven-Roast Chicken and Shallots preparation starts by seasoning the whole chicken with olive oil, sea salt, pepper, and fresh thyme. Allowing it to rest at room temperature helps even cooking. Shallots and garlic cloves are sautéed in olive oil to develop a golden base and added to the roasting dish, where the chicken is nestled breast side up.
The bird is roasted covered at a lower temperature initially to cook through gently while basting with pan juices and lemon juice enhances flavor and moistness. Increasing the oven temperature uncovered crisps the skin and develops a golden finish once the internal temperature confirms doneness.
This roasting technique results in juicy, well-seasoned chicken with a fragrant pan sauce from the shallots and lemon. The dish pairs well with simple sides like roasted vegetables or potatoes.
Cover loosely with foil if the chicken browns too quickly. Leftovers keep well refrigerated for several days and can be repurposed in salads or fried rice dishes. It is suitable for gluten- and dairy-free diets.
Ingredients
- One (3 1/2- to 5-pound) chicken whole
- 1/2 cup olive oil divided
- 2 1/2 teaspoons salt sea salt
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons thyme fresh leaves
- 12 cloves garlic skins on and rinsed well
- 12 onion peeled and kept whole, or shallots
- lemon zest and juice of 1 lemon (about 1/4 cup juice and 1 tablespoon zest
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
- Cover loosely with foil if chicken skin browns too fast to prevent burning.
- Store leftover roast chicken in an airtight container in the fridge for up to 4 days.
- Use leftover chicken in salads or fried rice for additional meals.
- The recipe fits gluten-free and dairy-free diets as no gluten or dairy ingredients are added.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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