Description
This Dutch Oven Whole Roast Chicken Recipe delivers a perfectly roasted, juicy chicken with crispy skin and a medley of flavorful vegetables. The chicken is seasoned with Italian herbs, lemon juice, and butter, then slow-roasted in a Dutch oven for tender meat infused with aromatic apples, onions, garlic, carrots, and potatoes. The final broil step ensures a beautifully browned and crispy skin, making this dish a comforting and impressive centerpiece for any meal.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (3 pounds)
- 2 tablespoons olive oil
- 1/2 tablespoon Italian seasoning
- 1 tablespoon salt
- 1/2 tablespoon ground black pepper
Stuffing
- 1 apple, sliced (half for stuffing, half for roasting)
- 1 large yellow onion, sliced (half for stuffing, half for roasting)
- 1 head garlic, cut in half (half for stuffing, half for roasting)
- Juice from 1/2 lemon
Vegetables and Finishing
- 2 tablespoons melted butter, divided
- 2 carrots, chopped into 2-inch long pieces
- 1 medium potato, peeled and cut into 1-inch cubes
- 1 teaspoon parsley, finely chopped
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 400°F. Remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes to ensure even cooking. Pat the chicken dry thoroughly with paper towels to help achieve crispy skin.
- Season the Chicken: In a small bowl, combine olive oil, Italian seasoning, salt, and black pepper. Mix well. Generously rub this seasoning mixture all over the chicken, inside and out, including inside the cavity, using disposable gloves for ease.
- Stuff the Chicken: Stuff the chicken cavity with half of the sliced apples, onions, and garlic halves, infusing the chicken with aromatic flavor from within.
- Truss the Chicken: Tie the chicken snugly with kitchen string to secure the wings and legs close to the body. This helps the chicken cook evenly and maintain its shape.
- Prepare Vegetables: In a large mixing bowl, toss together the lemon juice, 1 tablespoon melted butter, carrots, remaining apples, onions, garlic, and potatoes until well combined.
- Assemble in Dutch Oven: Spread the vegetable mixture evenly in the bottom of the Dutch oven. Place the chicken on top with the breast side facing up. Brush the outside of the chicken with the remaining tablespoon of melted butter. Cover with the lid.
- Roast Covered: Roast the chicken in the oven covered for 30 minutes to begin cooking evenly and lock in moisture.
- Roast Uncovered: Remove the lid and continue roasting uncovered until the chicken’s internal temperature reaches 165°F, approximately 20-25 more minutes. Use a meat thermometer inserted into the thickest part of the breast to check.
- Broil for Crispy Skin: To achieve extra crispy and browned skin, turn on the oven broiler to high and broil the chicken for an additional 5 minutes. Brush extra melted butter over the skin before broiling for enhanced flavor and color.
- Rest and Serve: Remove the Dutch oven from the oven and let the chicken rest at room temperature for at least 10 minutes. This allows the juices to redistribute. Serve the chicken with the roasted vegetables, sprinkled with fresh parsley and a drizzle of pan juices.
Notes
- Allowing the chicken to come to room temperature before roasting helps it cook evenly.
- Patting the chicken dry is essential for achieving crispy skin.
- Using a meat thermometer ensures perfectly cooked chicken without overcooking.
- Trussing the chicken keeps the wings and legs close to the body for uniform cooking.
- Broiling at the end caramelizes the skin for extra crispiness and flavor.
- Resting the chicken after roasting lets the juices redistribute for juicier meat.
Nutrition
- Serving Size: 1/6 of whole chicken with vegetables
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 105 mg
