Description
A simple, hands-off roast that gives you crisp skin, juicy meat, and a pan full of caramelized vegetables — all in one pot.
Ingredients
- 1 whole chicken (3–4 pounds), patted dry
- 2 tablespoons olive oil or melted butter (for rubbing)
- 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; for a pan sauce or to keep veggies extra moist)
Instructions
- Preheat the oven to 425°F (220°C) with the Dutch oven inside. Let the pot heat for 10–15 minutes.
- Mix kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika in a small bowl.
- Pat the chicken thoroughly dry with paper towels. Rub the outside and cavity with olive oil or melted butter.
- Season the chicken generously inside and out with the spice mixture.
- Stuff the cavity with the lemon halves and the fresh thyme and rosemary sprigs.
- Carefully remove the hot Dutch oven from the oven and place the chicken breast-side up in the pot.
- Scatter the onion, garlic, carrot pieces, and celery around the chicken. Pour in chicken broth if using.
- Cover the Dutch oven and roast for 45 minutes.
- Uncover and roast for an additional 20–30 minutes, until the thickest part of the thigh reaches 165°F (74°C).
- Remove the chicken and vegetables to a cutting board and let it rest for at least 10 minutes before carving.
Notes
Use bone-in, skin-on chicken for the best texture and flavor. Fresh herbs can be substituted with dried herbs as needed.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Comfort Food