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Dutch oven Roast Chicken and Vegetables Recipe

Dutch oven Roast Chicken and Vegetables Recipe
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★★★★★

5.3 from 23 reviews

A delicious Dutch oven roast chicken and vegetable recipe that is easy to prepare and perfect for a hearty family meal.

Ingredients

Scale

For the Chicken:

  • 1.5 kg (3-4 lb) Whole chicken
  • 50 g slightly salted butter, softened
  • Salt and black pepper to taste
  • ½ Tablespoon dried rosemary
  • ½ Tablespoon dried parsley
  • ½ Tablespoon dried tarragon
  • ½ Tablespoon dried coriander
  • ½ Tablespoon dried thyme
  • ½ teaspoon red pepper flakes
  • 1 Lemon, cut into quarters

For the Vegetables:

  • 2 medium carrots, chopped
  • 1 ½ lb baby potatoes, chopped (optional)
  • 1 medium onion, chopped
  • 5 garlic cloves, smashed

Instructions

  1. Preheat the Oven: Preheat the oven to 220C/425F. Place the cast iron dutch oven in the oven to preheat.
  2. Prepare the Chicken: Pat the chicken dry, season with salt and pepper, and remove any giblets.
  3. Make the Herb Butter: Combine softened butter with herbs in a bowl.
  4. Season the Chicken: Carefully loosen the skin and rub the herb butter under the skin and on the outer part of the chicken. Stuff the chicken cavity with lemon quarters.
  5. Arrange the Chicken: Tuck wing tips, tie legs, and place the chicken on top of the vegetables in the dutch oven.
  6. Cook the Chicken: Pour chicken stock over the vegetables, cover with lid, and roast in the oven at 220C/425F for 20-30 minutes, then at 180C/365F for 40-50 minutes until chicken reaches 165F internal temperature.

Notes

  • You can add more vegetables like celery or parsnips for variety.
  • Ensure the chicken is cooked through by checking the internal temperature.

Nutrition

Keywords: Dutch Oven, Roast Chicken, Vegetables, Easy, Family Meal

Find it online: https://kitchenbyclara.com/dutch-oven-roast-chicken-and-vegetables-recipe/