Dutch Oven Whole Roast Chicken
Juicy inside, crispy outside roasted chicken in a Dutch oven on a bed of vegetables. A perfect one-pot dish to please everyone!
Servings: 4 people
Calories: 222kcal
Equipment
- 1 Lodge Dutch oven
- 1 measuring spoons
- 1 Sharp knife
- 1 kitchen scale
- 1 cooking thermometer
Ingredients
- 1 whole chicken (approximately 3 ⅓ lbs/1 ½ kg)
- 9 oz carrots (250 grams)
- 9 oz parsnips (250 grams)
- 14 oz potatoes (400 grams)
- 2 tablespoon olive oil
- 6 cloves garlic
- 1 ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 5-6 sprigs thyme
- 4 sprigs rosemary
Instructions
- Preheat the oven to 180° C (360° F) and pat dry the chicken with a kitchen towel.
- Peel and cut your carrots, parsnip, and potatoes into chunks.
- Place half of the garlic cloves, vegetables, and thyme in the bottom of your dutch oven. Add half of the seasoning along with half of the olive oil and mix well.
- Massage the chicken all over with the rest of the olive oil, season the cavity and skin with remaining salt and pepper and place the rosemary along with the rest of the garlic cloves in the cavity.
- Place the chicken on top of the vegetables, in the middle of the dutch oven.
- Cook the chicken in preheated oven for 1 hour and 20 minutes.
- Remove the dutch oven from the oven and rest the chicken for a minimum of 20 minutes covered with tin foil or a lid.
- If you want to crisp the vegetables a bit more, place them back in the oven while the chicken is resting.
Notes
- Pat the chicken dry with a paper towel for perfectly crisped skin. If you have time, leave the chicken uncovered in the fridge overnight to dry the skin.
- Take the chicken out of the fridge half an hour before roasting to bring it to room temperature. This will allow the chicken to cook evenly inside and outside. A cold chicken's outside will get dried out by the time the inside is cooked thoroughly.
- Season the cavity of the chicken with a generous amount of salt and pepper.
- For extra flavor, you can add aromatics and herbs such as garlic, lemon, rosemary, onion, thyme, or orange.
- Do not wash the chicken, cooking it until the core temperature reaches 74°C (165°F) will kill the bacteria.
- Use the right size Dutch oven, I use a 7-quart round Dutch oven for up to 2 kg (4.4 lbs) of chicken and some vegetables.
- Rest the chicken for a minimum of 20 minutes before carving it.
Nutrition
Calories: 222kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.2mg | Sodium: 930mg | Potassium: 892mg | Fiber: 7g | Sugar: 7g | Vitamin A: 10723IU | Vitamin C: 38mg | Calcium: 72mg | Iron: 2mg