Simple Dutch Oven Baked Whole Chicken
This recipe creates a flavorful and juicy roast chicken with perfectly crisp skin.
Ingredients:
- 1 (3-4 pound) whole chicken
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 1 lemon, halved
- 4 cloves garlic, smashed
- 1 onion, quartered
- 2 sprigs fresh thyme (optional)
- 1/2 cup chicken broth (optional)
Cooking Guide:
- Preheat oven to 425°F (220°C).
- Pat the chicken dry thoroughly with paper towels. This helps the skin crisp up.
- Season the chicken generously with olive oil, salt, and pepper, both inside and outside the cavity.
- Stuff the cavity with the lemon halves, garlic cloves, onion quarters, and thyme sprigs (if using).
- Place the chicken breast-side up in the Dutch oven.
- Optional: Pour the chicken broth into the bottom of the Dutch oven. This will create pan drippings for a flavorful gravy later.
- Cover the Dutch oven and roast for 1 hour.
- Uncover the Dutch oven and continue roasting for another 30-45 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). The skin should be golden brown and crispy.
- Remove the chicken from the Dutch oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute throughout the meat.
Tips:
- For extra crispy skin, truss the chicken legs with kitchen twine before roasting. This helps the chicken cook evenly and prevents the legs from drying out. You can find tutorials on how to truss a chicken online.
- If the chicken skin starts to brown too quickly, tent a piece of aluminum foil over the top loosely.
- Use the pan drippings in the Dutch oven to make a simple gravy. Simply whisk in some flour, then slowly whisk in chicken broth until it reaches your desired consistency. Season with salt and pepper to taste.
- Leftover roasted chicken can be used in various dishes like salads, sandwiches, or chicken pot pie.
Enjoy this delicious and simple Dutch Oven Baked Whole Chicken!
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