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Dutch Oven-Roast Chicken and Shallots

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.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
3 hrs
Servings: 4 servings
Calories: 607 kcal
Course: Main Course
Cuisine: French

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)

Instructions

    Cup of Yum
  1. Preheat oven to 350°F (175°C).
  2. Remove giblets from chicken, rinse the bird inside and out, and pat dry. Tie the legs together with kitchen string.
  3. 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.
  4. 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.
  5. 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.
  6. Baste with pan juices and lemon juice and sprinkle with half of the lemon zest.
  7. Increase oven temperature to 425°F (220°C).
  8. 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.
  9. 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

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

% 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.