Description
A beautifully roasted chicken sealed with flavorful herbs and surrounded by aromatic vegetables for a juicy, tender meal.
Ingredients
- 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
- Preheat the oven to 425°F (220°C) and place the Dutch oven inside while it preheats.
- Combine the kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika in a small bowl.
- Season the chicken generously inside and out with the spice mixture, then rub with olive oil or melted butter.
- Stuff the cavity of the chicken with the lemon halves, fresh thyme, and rosemary.
- Place the seasoned chicken breast-side up in the hot Dutch oven.
- Surround the chicken with the quartered onion, smashed garlic, carrots, and celery.
- Pour the chicken broth around the vegetables if using.
- 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).
- 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.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American