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Dutch Oven Roasted Chicken

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Ingredients

Warning0 allergens identified

Dutch Oven Roasted Chicken

1 whole chicken

4 tablespoons buttermelted

2 tablespoons garlicminced

1 tsp sea salt

1 tsp black pepper

½ lemon

¼ cup parsleychopped

1 cup potatoescut into 1 inch pieces

½ cup carrotschopped

1 tbsp olive oil

Instructions

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Instructions

First, preheat oven to 450 degrees Fahrenheit.

Remove chicken giblets from cavity. Pat the chicken dry with paper towels.

In a small bowl, combine melted butter, minced garlic, chopped parsley, sea salt and black pepper.

Use hands to spread this butter mixture all over chicken and carefully under chicken breast skin. Do not break the skin.

Place the half lemon in the cavity of the chicken.

Tie the chicken legs together using kitchen twine.

Place potato cubes and chopped carrots in the bottom of Dutch oven. Lightly drizzle with olive oil.

Then, place chicken on top, breast side up.

Roast uncovered at 450 degrees Fahrenheit for 10 minutes. Then, lower oven heat to 350 degrees Fahrenheit. Cook uncovered for 20 minutes per pound. For a 4 pound chicken, this is 1 hour and 20 minutes.

Use meat thermometer to make sure chicken is cooked through. It should be at least 165 degrees Fahrenheit internally. If not done, cook for another 5 to 10 minutes or until cooked through.

Finally, remove from oven. Allow chicken to rest for 10 minutes to lock in juices. Then carve and serve!

Nutrition

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Tips & Tricks (5)

Dry Brine Your Bird 🧂
Pat the chicken completely dry and season with sea salt inside and out 12-24 hours before roasting to enhance browning and ensure perfectly seasoned, juicy meat throughout.
Butter Under the Skin 🧈
Gently separate the skin from the breast meat and spread softened butter mixed with minced garlic directly underneath for incredible tenderness and flavor that bastes from within.
Dutch Oven Lid Strategy 🍗
Roast covered for the first 45 minutes to trap steam and cook the chicken evenly, then remove the lid to achieve golden, crispy skin in the final 15-20 minutes.
Vegetable Timing is Key 🥕
Add the harder vegetables (potatoes and carrots) 30 minutes into cooking so they finish simultaneously with the chicken rather than becoming mushy or undercooked.
Lemon and Garlic Placement 🍋
Stuff halved lemons and whole garlic cloves directly into the cavity to infuse the meat from the inside while they roast, creating aromatic steam that seasons the chicken perfectly.