Foolproof Dutch Oven Roast Chicken
Faith Kennedy
4–6
35 minutes
1 hours 40 minutes
539
American
Dinner
A whole roast chicken can be surprisingly simple: keep the seasoning straightforward, let the 5 qt Dutch oven do the heavy lifting, and use temperature, not time, to know when it's done. This method gives you juicy meat, tender vegetables, and beautifully browned skin.
Ingredients
- 1 whole chicken, about 4–5 lb
2 tbsp olive oil or melted butter
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp paprika
1 tsp dried thyme
½ tsp dried rosemary
1 lemon, halved
1 head garlic, halved crosswise
1 small yellow onion, quartered
2–3 carrots, cut into large pieces
2–3 celery stalks, cut into large pieces
1 cup chicken stock
Fresh rosemary or thyme, optional
Directions
Take the chicken out of the refrigerator about 30–45 minutes before cooking. Pat it very dry with paper towels. Dry skin is the key to getting it beautifully browned.
Rub the chicken all over with olive oil or melted butter. Combine the salt, pepper, garlic powder, paprika, thyme, and rosemary, then season the chicken generously on all sides. If you have time, let the seasoned chicken sit uncovered in the refrigerator for a few hours, or overnight, for even better flavor and crispier skin.
Add the onion, carrots, celery, garlic, and lemon to the bottom of your 5 qt Dutch oven. Pour in the chicken stock. The vegetables create a flavorful bed for the chicken while the stock keeps the bottom from drying out.
Place the chicken breast-side up on top of the vegetables. Tuck the wing tips underneath the bird. You can tie the legs together with kitchen twine, but it isn't necessary.
Preheat your oven to 425°F. Place the uncovered Dutch oven in the oven and roast for 20 minutes. This initial blast of heat helps jump-start the browning.
Reduce the oven temperature to 375°F and continue roasting until the thickest part of the breast reaches 160–165°F and the thickest part of the thigh reaches about 175°F. For a 4–5 lb chicken, this will usually take another 45–65 minutes, but use a thermometer rather than the clock.
This is the step you don't want to skip. Carefully remove the chicken from the Dutch oven and place it on a cutting board. Let it rest for 15–20 minutes before carving. The juices will redistribute, leaving you with noticeably juicier meat.
Spoon some of the roasted vegetables and pan juices over the chicken. For an even richer finish, skim the fat from the juices and spoon the flavorful liquid over each serving.
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