Description
This dutch oven roast chicken is easy to prepare and results in a delicious one pot meal. With just some basic spices and butter, this chicken is tender, juicy and very flavorful and has crispy skin as well. Perfect for family dinner or served to company, it will become a favorite for sure.
Ingredients
- 1 5.5 pound whole chicken
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 2 bay leaves
- 1 onion, quartered
- 3 stalks celery stalks, quartered
- 3 medium turnips, peeled, quartered
- 12 ounce package baby carrots*
- 1/2 chicken stock or broth
- optional kitchen twine
- Optional gravy- 3 tablespoons flour, cornstarch or Arrowroot powder.
Instructions
- Prepare vegetables and stir together the seasoning in a small bowl. Preheat oven to 425°.
- Pat chicken dry with paper towels. Spread the butter under and outside of the chicken.
- Rub the dried spices into and under the chicken skin. Place fresh herbs and bay leaves into the cavity of the chicken. Tie the legs together with twine if using.
- Put vegetables on the bottom of the dutch oven or roasting pan with high sides. Place chicken, breast side down on top of the vegetables. Pour chicken stock over vegetables, cover with lid and roast chicken for 45 minutes.
- Turn oven down to 350°, uncover the Dutch oven. * Baste chicken with pan juices and continue roasting for another 45 minutes or until the chicken is golden brown and a instant-read meat thermometer reads 165°. Make sure to test in the thickest part of the thigh.
- Remove chicken to a platter, remove herbs from cavity. Cover with aluminum foil and let the chicken rest for 5-10 minutes so that the juices redistribute into the chicken. Spoon vegetables into a large bowl and cover with foil if you are going to make gravy.
- Optional gravy- Strain 2 cups of pan juices into a large cup. Whisk in 3 tablespoons of flour, cornstarch or Arrowroot powder, pressing out any lumps. Pour back into the Dutch oven, scraping the bottom of the pot for all the crispy, browned pieces and bring to boil, lower heat and simmer for 1-2 minutes. Add a little more stock, broth or water if it's too thick. Or sprinkle in another 2-3 teaspoons thickener if the gravy is too thin.
Notes
*You can use about 3/4 pounds of regular carrots, peeled and cut into 2 inch chunks.
* If the roast chicken is browning too quickly, lightly cover the top of breast with aluminum foil.
*I do recommend tying the legs together, also know as trussing. Make sure it's food safe. It helps hold in moisture and ensures even cooking. If you don't have twine, you can stuff the cavity with vegetables and also lemon halves. That will help retain the juices and add flavor as well.
* The leftover chicken can be kept in an airtight container in the refrigerator for 3 days. Or freeze it for 3 months. Defrost overnight in the refrigerator. You can reheat on low in a small pan or use for salads or to add to soups.
Nutrition is estimated from Nutrifox.com. This is assuming the chicken will yield approximately 2.5 pounds of meat.
Nutrition
- Serving Size: 6 ounces
- Calories: 436
- Sugar: 4.2 g
- Sodium: 653 mg
- Fat: 16.8 g
- Carbohydrates: 12 g
- Protein: 56 g
- Cholesterol: 168 mg