Dutch Oven Roast Chicken
A whole chicken with garlic herb butter roasted in a Dutch oven over potatoes, carrots, parsnips and onions, covered first and then uncovered to brown.
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Ingredients
- 4 Yukon Gold potatoes medium; quartered
- 3 carrots medium; peeled and cut into medium-large chunks
- 3 parsnips medium; peeled and cut into medium-large chunks
- 2 1/2 yellow onions medium; peel and quarter 2 for the vegetable bed and 1/2 for the cavity
- 1 lemon use half in the vegetable bed and half in the cavity; zest for the butter
- olive oil a few generous drizzles for the vegetables
- salt and black pepper to taste for the vegetables
- 1 whole chicken 4 1/2 to 5 pounds; giblets removed
- 4 sprigs fresh rosemary 2 for the cavity and 2 around the chicken
- 4 sprigs fresh thyme 2 for the cavity and 2 around the chicken
- 8 tablespoons unsalted butter softened
- 5 cloves garlic finely minced
- 1 teaspoon fresh rosemary minced, for the butter
- 2 teaspoons fresh thyme leaves for the butter
- 2 teaspoons kosher salt for the butter
- 1/2 teaspoon ground black pepper for the butter
Instructions
- Heat the oven to 400°F. Put the potatoes, carrots, parsnips, 2 quartered onions and half the lemon in the Dutch oven. Toss with a few generous drizzles of olive oil and salt and pepper to taste.
- Combine the softened butter, minced garlic, minced rosemary, thyme leaves, the zest of the lemon, 2 teaspoons of kosher salt and 1/2 teaspoon of black pepper.
- Pat the chicken dry, including inside the cavity. Carefully loosen the skin over the breasts and legs without tearing it. Spread a generous amount of herbed butter beneath the skin and the rest over the outside. Put the remaining half onion, the remaining half lemon, 2 rosemary sprigs and 2 thyme sprigs in the cavity. Tie the legs with kitchen twine.
- Set the chicken breast side up on the vegetables. Place the remaining rosemary and thyme sprigs around it. Cover securely and roast at 400°F for 1 hour 15 minutes.
- Remove the lid, raise the oven temperature to 425°F and roast for another 30 minutes. If the vegetables start to burn, add a few splashes of chicken broth around the sides. If the chicken needs longer but is browning too fast, tent the dark spots with foil and keep roasting. It is done when a food thermometer reads at least 165°F in the center of the breast, without touching bone.
- Rest the chicken for 10 to 15 minutes before carving. Serve with the vegetables and spoon over the pan juices.
Notes
The prep time includes a 10-minute rest. Olive oil, and the salt and pepper for the vegetables, have no set amounts and are not counted in the nutrition. The whole chicken weight includes bones, so the nutrition is an estimate.
Nutrition
Serving: 1servingCalories: 941kcalCarbohydrates: 61gProtein: 79.1gFat: 42.5gSodium: 1435mgFiber: 11.5gSugar: 11.5g
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