Description
A crispy-skinned whole chicken roasted in a Dutch oven with lemon, garlic, and tender vegetables, perfect for a cozy family dinner.
Ingredients
- 1.5 kg (3–4 lb) whole chicken, giblets removed
- 50 g slightly salted butter, softened
- ½ cup low-sodium chicken stock (or white wine + stock)
- Salt and freshly ground black pepper, to taste
- ½ tbsp dried rosemary
- ½ tbsp dried parsley
- ½ tbsp dried tarragon
- ½ tbsp dried coriander
- ½ tbsp dried thyme
- ½ tsp red pepper flakes (optional)
- 1 lemon, cut into quarters
- 2 medium carrots, cut into large chunks
- 1½ lb baby potatoes, halved or quartered if large (optional)
- 1 medium onion, cut into large pieces
- 5 garlic cloves, smashed
Instructions
- Preheat the oven and Dutch oven: Place a cast-iron Dutch oven (lid on) in the oven. Preheat to 220°C/425°F for about 10 minutes.
- Pat the chicken very dry with paper towels. Season inside and out with salt and pepper.
- Mix the softened butter with rosemary, parsley, tarragon, coriander, thyme, and red pepper flakes.
- Spread about half the herb butter under the skin and rub the remaining butter over the outside of the skin.
- Place the lemon quarters inside the cavity. Truss the legs with kitchen twine if desired.
- Toss the carrots, potatoes (if using), onion, and smashed garlic into the preheated pot.
- Squeeze the juice from the lemon quarters over the vegetables and place the chicken on top.
- Pour the chicken stock into the pot around the vegetables.
- Cover and roast at 220°C/425°F for 20–30 minutes.
- Reduce the oven temperature to 180°C/365°F and continue roasting (covered) until the internal temperature at the thickest part of the thigh reaches 165°F (74°C), about 40–50 minutes more.
- Remove the lid for the last 10–15 minutes to crisp the skin.
- Transfer the chicken to a cutting board and let rest for 10–15 minutes before carving.
Notes
For fresh herbs, use about three times the dried amount. For a dairy-free version, replace butter with olive oil. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American