Dutch Oven Whole Chicken
User Reviews
5
Dutch Oven Whole Chicken
Description
The Dutch Oven Whole Chicken combines a whole young chicken cavity-stuffed with onion, celery, carrot, lemon, garlic, and parsley with seasoned fingerling potatoes layered in the pot. The chicken is rubbed with olive oil and a blend of salt, onion powder, garlic powder, thyme, black pepper, and paprika, providing a balanced herbed flavor. The recipe begins with a covered roast at 375°F for moisture retention, then broth is added, and finally uncovered at 425°F to crisp the skin and brown the potatoes.
This method creates evenly cooked chicken with juicy interior and a roasted vegetable accompaniment that has absorbed savory juices. The dish is suitable as a complete comforting meal. Using a meat thermometer ensures safe doneness at 165°F internal temperature.
Practical notes advise adjusting cooking time for larger chickens, storing leftovers refrigerated up to 3 days, and suggest freezing shredded meat up to three months. Proper cooling and bone removal are recommended before freezing for convenience.
Ingredients
- 3 pound chicken giblets removed, whole young
- 1 tablespoon extra virgin olive oil plus more for coating the chicken
- 1 1/2 pounds fingerling potatoes
- 1 small yellow onion quartered
- 2 celery cut into 2-inch pieces, ribs
- 1 carrot cut into 2-inch pieces
- 1 half lemon quartered
- 3 garlic peeled, cloves
- 1/2 cup parsley fresh, springs
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon thyme dried
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup chicken broth
Instructions
- Allow the chicken to sit at room temperature for 30 minutes. Meanwhile, preheat the oven to 375 degrees F and lightly coat the bottom of a large Dutch oven with olive oil. Add the potatoes and toss them a bit to coat them with the oil, then set the pot aside.
- Pat the inside of the chicken dry, then stuff the cavity with onion, celery, carrot, lemon, garlic and parsley. Add any remaining vegetables that don't fit in the cavity to the Dutch oven.
- Rub the olive oil over the whole chicken, being sure to get some between the skin and the meat. Season evenly with salt, onion powder, garlic powder, thyme, pepper and paprika, then cover with the lid.
- Roast for 30 minutes, then take the pot out of the oven. Carefully remove the lid and pour the broth into the pot. Cover and return the chicken to the oven, roasting for another 30 minutes.
- Increase the oven temperature to 425 degrees F and remove the lid. Roast this way for 10 to 15 minutes, until the internal temperature of the chicken reads 165 to 170 degrees F.
- Remove the pot from the oven and place the chicken on a cutting board, tenting it with foil and allowing it to rest for 10 to 15 minutes before carving and serving with potatoes.
Notes
- This recipe suits a 3-pound chicken; increase cooking time by about 20 minutes per additional pound.
- Check doneness with a meat thermometer; the chicken is done at 165 degrees Fahrenheit internal temperature.
- Store leftover chicken in the refrigerator for up to 3 days.
- To freeze, cool the chicken to room temperature, shred and remove bones, then place in an airtight container or zip bag and store up to 3 months.
- Thaw frozen chicken before reheating and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 519mg | 22% |
| Potassium | 789mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2370IU | 47% |
| Vitamin C | 33mg | 37% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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