Garlic Herb Butter Roasted Chicken in a Dutch Oven (Dutch Oven Whole Chicken Recipe)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Additional Time
20 mins
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Total Time
1 hr 40 mins
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Servings
5 servings
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Calories
544 kcal
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Course
Main Course
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Cuisine
American
Garlic Herb Butter Roasted Chicken in a Dutch Oven (Dutch Oven Whole Chicken Recipe)
Description
The Garlic Herb Butter Roasted Chicken begins with rubbing the chicken with a garlic butter mixture blended with fresh basil. The butter is also gently slid under the skin to season the breast meat thoroughly. The chicken cavity is filled with crushed garlic cloves and lemon half, while thyme sprigs surround it in the Dutch oven. Chopped bread slices and olive oil-tossed potato pieces with garlic form a flavorful bed, promoting even roasting and soaking up juices.
Initially covered, the Dutch oven traps moisture for a tender roast, and after an hour the lid is removed to allow the skin and potatoes to brown and crisp during the additional roasting. This method balances moist heat with dry heat, resulting in juicy meat with golden, flavorful skin. The combination of garlic, lemon, thyme, and basil imparts layered herbaceous and citrus notes.
This recipe suits a hearty home-cooked meal, complemented well by the roasted potatoes and bread which soak up the pan juices. The gentle roasting temperature ensures even cooking without drying the chicken. It is practical for roasting a whole chicken indoors with minimal fuss yet maximum flavor.
Ingredients
- 6 lices bread or a small loaf
- 2 to 3 russet potato more if you'd like
- 2 bulbs garlic
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- 3 to 3.5 pound chicken
- 1 tick butter room temperature (113 grams, with garlic
- 6 to 10 basil chopped, fresh leaves
- ½ lemon
- 5 to 6 prigs thyme or more, fresh
Instructions
- Heat the oven to 375F.
- Chop up your slices of bread and potatoes into 6 and crush 1 bulb’s worth of garlic cloves. Gently toss the potato and garlic with a bit of olive oil and salt/pepper.
- Place an even single layer into the Dutch oven and then place the rest into the Dutch oven towards the side. Leaving a space in the middle for the chicken.
- Salt your chicken before rubbing an even layer of garlic butter mixed with chopped basil onto the entire chicken. For maximum flavor, get some of the butter under the chicken’s skin as well (especially the breast area).
- Once done, you can stuff the chicken’s cavity with the rest of the crushed garlic cloves and half a lemon before placing it into the Dutch oven.
- Place a couple pieces of thyme around the chicken and place the lid on the Dutch oven.
- Place your Dutch oven in the lowest rack of your oven and let cook for 1 hour.
- After an hour, remove the lid, and thyme, and let the chicken roast for another 30 minutes. Use a meat thermometer to make sure the thickest part of the chicken thigh is at least 165F/75C to tell when the chicken is ready.
- For super crisp skin, you can brush on some extra butter on top of the chicken and set your oven to broil for 5 minutes (keeping an eye on it to make sure it doesn’t burn).
- Once done, let your chicken rest for at least 20 minutes before slicing and serving.
Notes
- Ensure the chicken is fully thawed before roasting for even cooking.
- For best results, rub garlic herb butter under the skin especially over the breast area to infuse flavor and moisture.
- Use fresh herbs like basil and thyme to enhance aroma and taste during roasting.
- After covered roasting, removing the lid for the final 30 minutes crisps the chicken skin and browns the potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 544kcal | 27% |
| Carbohydrates | 27g | 9% |
| Protein | 25g | 50% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 361mg | 15% |
| Potassium | 575mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 648IU | 13% |
| Vitamin C | 21mg | 23% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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