Description
A delicious and comforting Dutch oven roast chicken paired with tender vegetables, perfect for family dinners or special occasions.
Ingredients
- 1.5 kg (3-4 lb) whole chicken
- 50 g slightly salted butter, softened
- ½ cup low sodium chicken stock
- Salt and black pepper to taste
- ½ Tablespoon dried rosemary
- ½ Tablespoon dried parsley
- ½ Tablespoon dried tarragon
- ½ Tablespoon dried coriander
- ½ Tablespoon dried thyme
- ½ teaspoon red pepper flakes
- 1 lemon, cut into quarters
- 2 medium carrots, chopped
- 1 ½ lb baby potatoes, chopped (optional)
- 1 medium onion, chopped
- 5 garlic cloves, smashed
Instructions
- Preheat your oven to 220°C (425°F). About 10 minutes before you start prepping, place your cast iron Dutch oven inside to heat up.
- Take the chicken and pat it dry, ensuring you remove any giblets from the cavity. Season generously with salt and black pepper both outside and inside the cavity.
- In a small bowl, combine the softened butter with the dried tarragon, parsley, thyme, coriander, rosemary, and red pepper flakes. Mix until well combined.
- Carefully loosen the skin around the chicken’s breast using the back of a spoon. Thread the herb butter under the skin, distributing it equally on both sides. Rub any remaining butter all over the surface of the chicken.
- Stuff the chicken cavity with two lemon quarters. Tuck the wing tips under the body of the chicken and tie the legs together with kitchen twine.
- In your preheated Dutch oven, arrange the chopped vegetables. Squeeze the remaining lemon over them and nestle the chicken on top. Pour the chicken stock into the pot.
- Cover the Dutch oven and roast in the oven for 20-30 minutes. Then, reduce the heat to 180°C (365°F) and continue cooking for another 40-50 minutes, or until the chicken reaches an internal temperature of 74°C (165°F).
Notes
Let the chicken rest for about 10 minutes after roasting before carving to ensure juices redistribute.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American