Description
This Dutch Oven Whole Roast Chicken recipe offers a perfectly roasted, juicy chicken with crispy skin and flavorful vegetables cooked alongside. The chicken is seasoned with Italian herbs and roasted with apples, onions, garlic, carrots, and potatoes, making it a comforting and complete one-pot meal ideal for family dinners.
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
- juice from 1/2 lemon
- 2 tablespoons melted butter, divided
- 1 teaspoon parsley, finely chopped
Vegetables and Fruits
- 1 apple, sliced
- 1 large yellow onion, sliced
- 1 head garlic, cut in half
- 2 carrots, chopped into 2-inch long pieces
- 1 medium potato, peeled and cut into 1-inch cubes
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 400°F (200°C). Remove the whole chicken from the fridge and let it sit at room temperature for about 30 minutes to ensure even cooking. Pat the chicken completely dry using 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 and carefully rub this seasoning mixture all over the chicken, both inside and out, using disposable gloves to make it easier.
- Stuff the Chicken Cavity: Stuff the cavity of the chicken with half of the sliced apples, onion, and halved garlic cloves to infuse the meat with aromatic flavors during roasting.
- Truss the Chicken: Tie the chicken securely with kitchen string to keep the wings and legs snug against the body for even cooking.
- Prepare Vegetables: In a large mixing bowl, combine lemon juice, 1 tablespoon of melted butter, carrots, remaining apples, onions, garlic, and potatoes. Toss thoroughly to coat the vegetables.
- Arrange in Dutch Oven: Spread the seasoned vegetables evenly at the bottom of a large Dutch oven. Place the trussed chicken on top with the breasts facing upward. Brush the chicken skin with the remaining tablespoon of melted butter.
- Roast Covered: Cover the Dutch oven with its lid and roast in the preheated oven for 30 minutes.
- Continue Roasting Uncovered: Remove the lid and continue roasting until the chicken reaches an internal temperature of 165°F (74°C), about 20-25 minutes more. Use a meat thermometer inserted into the thickest part of the breast to check doneness.
- Broil for Crispy Skin: To achieve extra crispy, browned skin, turn on your oven’s broiler to HIGH and broil the chicken for an additional 5 minutes. Brush extra melted butter over the skin during this step for added richness.
- 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 and the chicken to finish cooking with residual heat. Serve the roast chicken with the cooked vegetables, sprinkling with fresh parsley and drizzling the pan juices over the top.
Notes
- Letting the chicken come to room temperature before roasting promotes even cooking.
- Patting the chicken dry is essential for crispy skin.
- Using a meat thermometer ensures the chicken is safely cooked without overcooking.
- Trussing the chicken helps cook it evenly and maintains shape.
- Broiling at the end crisps the skin nicely but watch closely to prevent burning.
- Resting the chicken after roasting retains juiciness and improves flavor.
Nutrition
- Serving Size: 1/6 of chicken with vegetables
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 710 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
