Description
A flavorful and juicy roast chicken made in a Dutch oven.
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 lemon, halved
- 4 carrots, chopped
- 4 potatoes, chopped
- 1 onion, quartered
- 2 cups chicken broth
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken dry with paper towels.
- Rub olive oil all over the chicken.
- Season the chicken with salt, pepper, garlic powder, onion powder, and thyme.
- Stuff the cavity with lemon halves.
- Place the chopped vegetables in the bottom of the Dutch oven.
- Pour chicken broth over the vegetables.
- Place the chicken on top of the vegetables.
- Cover the Dutch oven and roast in the oven for 1 hour.
- Remove the lid and roast for an additional 30 minutes until the skin is golden brown.
- Check the internal temperature; it should reach 165°F (75°C).
- Let the chicken rest for 10 minutes before carving.
Notes
- Adjust cooking time based on the size of the chicken.
- Use fresh herbs for more flavor.
- Save leftovers for sandwiches or salads.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of chicken
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 120mg
Keywords: Dutch oven roast chicken, roast chicken, Dutch oven recipes