This has probably become my new favorite way to roast chicken. As you can see, this chicken is quite large inside (it is about 6 pounds!) but it still turned out very tender and the skin crispy. I placed some vegetables underneath and the drippings from the chicken gave them so much flavor. I will be buying a smaller chicken in the future so I can place more vegetables underneath. Taking the lid off the last 30 minutes allows the skin to crisp up but not overcook the chicken.
Ingredients:
1 whole chicken, about 4-5 lb is best for a 5 qt dutch oven. You can use a larger chicken, but then you won't be able to have as many vegetables
3 carrots, 1/2 cup potatoes, 1/2 cup onion peeled and cut into 1.5" chunks
1 head of garlic cut in half
For the chicken: I seasoned with salt/pepper, smoked paprika, oregano, and poultry seasoning but you can use fresh herbs, garlic/onion powder, anything you like. In the cavity I placed 1/2 lemon, 1/2 garlic head, fresh parsley. I also brined my chicken for 6 hours beforehand, but you don't have to. I have another post illustrating how I brined my chicken (https://www.sarahshomemadeharvest.com/post/brining-and-roasting-a-whole-chicken)
Instructions:
1) Whether you're brining the chicken or not, if possible, set the chicken out at room temperature for at least one hour so the skin dries really well. You can also pat it dry with paper towels if you're limited on time.
2) Preheat your oven to 400 F. In the bottom of the dutch oven, add all your vegetables and the whole garlic head. Add salt/pepper if you want, but the drippings will have lots of flavor.
3) Season the outside of the chicken with whatever seasonings you like, and insert your aromatics (lemon, garlic, herbs) inside the cavity. Place the chicken on top of the vegetables and cover with the lid.
4) Bake 400 F for 1.5 hours (this is for a 6 lb bird, the time for roasting a chicken is 20 minutes per pound but you still want to check the internal temperature for 165 F). Remove the lid for the last 30 minutes so the skin crisps up. Let rest for 15 minutes once removed from the oven so it stays moist.
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