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Dutch Oven Roasted Chicken

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A beautifully roasted chicken sealed with flavorful herbs and surrounded by aromatic vegetables for a juicy, tender meal.

Ingredients

Scale
  • 1 whole chicken (3-4 pounds), patted dry
  • 2 tablespoons olive oil or melted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon paprika
  • 1 large onion, quartered
  • 4 cloves garlic, smashed
  • 2 carrots, cut into 2-inch pieces
  • 2 celery stalks, cut into 2-inch pieces
  • 1 lemon, halved
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 cup chicken broth (optional)

Instructions

  1. Preheat the oven to 425°F (220°C) and place the Dutch oven inside while it preheats.
  2. Combine the kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika in a small bowl.
  3. Season the chicken generously inside and out with the spice mixture, then rub with olive oil or melted butter.
  4. Stuff the cavity of the chicken with the lemon halves, fresh thyme, and rosemary.
  5. Place the seasoned chicken breast-side up in the hot Dutch oven.
  6. Surround the chicken with the quartered onion, smashed garlic, carrots, and celery.
  7. Pour the chicken broth around the vegetables if using.
  8. Cover and roast for 45 minutes, then remove the lid and roast for an additional 20-30 minutes until the internal temperature reaches 165°F (74°C).
  9. Allow the chicken to rest for 10 minutes before carving.

Notes

For an even more flavorful chicken, consider marinating it overnight. Always ensure your chicken reaches a safe internal temperature.

Find it online: https://www.mubrecipes.com/dutch-oven-roasted-chicken/