Dutch Oven Whole Roast Chicken

Ingredients

14 steps

1

Preheat oven to 425 degrees F.
2

Place the quartered potatoes, carrots, parsnips, onions, and lemon in the bottom of a large 7-8 quart Dutch oven.
3

Toss the vegetables with a few drizzles of olive oil, salt, and pepper; set aside.
4

In a bowl, combine the softened butter, minced garlic, minced rosemary, thyme leaves, lemon zest, kosher salt, and ground black pepper to make the herbed butter; set aside.
5

Pat the chicken dry thoroughly with paper towel, including inside the cavity.
6

Rub half of the herbed butter under the skin, creating pockets around the breast and legs.
7

Rub the remaining herbed butter over the outside of the chicken, including the top, legs, and wings.
8

Stuff the cavity of the chicken with the quartered onion, quartered lemon, 2 sprigs rosemary, and 2 sprigs thyme.
9

Tie the chicken legs together with kitchen twine.
10

Place the chicken breast side up on top of the vegetable bed in the Dutch oven, tucking the wings underneath.
11

Arrange the remaining 3 sprigs of rosemary and 3 sprigs of thyme around the chicken.
12

Cover the Dutch oven securely with the lid and roast.
⏱ 75 min
13

Uncover and continue roasting until the skin is golden brown and a thermometer inserted in the thickest part of the thigh reads 165 degrees F.
⏱ 30 min
14

Let the chicken rest in the Dutch oven with the vegetables before serving.
⏱ 15 min

Tell me what to change — “make it dairy-free”, “double it”, “actually it was 2 tbsp of butter”.

Author: Tania