Description
A classic Dutch oven roasted chicken recipe that combines crispy skin with tender, juicy meat, perfect for family dinners or entertaining guests.
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
- Preheat your oven to 425°F (220°C) and place the Dutch oven inside while it preheats.
- Combine 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 and rub with olive oil or melted butter.
- Stuff the cavity with lemon halves, fresh thyme and rosemary.
- Place the seasoned chicken breast-side up in the hot Dutch oven.
- Add the quartered onion, smashed garlic, carrots, and celery around the chicken.
- Pour chicken broth (if using) around the vegetables.
- Cover and roast for 45 minutes.
- Remove the lid and roast for an additional 20-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10 minutes before carving.
Notes
For extra crispy skin, ensure the chicken is patted dry and consider air-drying in the refrigerator for a few hours before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 110mg