Description
A simple and flavorful roast chicken cooked in a Dutch oven for juicy, tender meat with crispy skin.
Ingredients
Scale
- 1 whole chicken (3–4 lbs)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 lemon, halved
- 4 garlic cloves, smashed
- 2 sprigs fresh rosemary
- 1 onion, quartered
Instructions
- Preheat oven to 375°F (190°C).
- Pat the chicken dry with paper towels.
- Rub olive oil all over the chicken.
- Mix salt, pepper, garlic powder, and paprika, then season the chicken inside and out.
- Stuff the cavity with lemon halves, garlic cloves, rosemary, and onion.
- Place the chicken in a Dutch oven breast-side up.
- Roast uncovered for 1 hour 30 minutes or until internal temperature reaches 165°F (74°C).
- Let rest for 10 minutes before carving.
Notes
- Use a meat thermometer for accuracy.
- Adjust seasoning to taste.
- Baste halfway through cooking for extra moisture.
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken
- Calories: 320
- Sugar: 1g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
Keywords: Dutch oven roast chicken, easy roast chicken, one-pot chicken