Description
A simple and flavorful roast chicken cooked in a dutch oven for juicy, tender meat and crispy skin.
Ingredients
Scale
- 1 whole chicken (3–4 lbs)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 lemon, halved
- 4 garlic cloves, smashed
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Pat the chicken dry with paper towels.
- Rub olive oil all over the chicken.
- Mix salt, pepper, paprika, garlic powder, and thyme in a bowl.
- Sprinkle the spice mix evenly over the chicken.
- Stuff the chicken cavity with lemon halves and garlic cloves.
- Place chopped vegetables in the dutch oven.
- Set the chicken on top of the vegetables.
- Cover with the lid and roast for 1 hour.
- Remove the lid and roast for another 30 minutes until golden brown.
- Check the internal temperature reaches 165°F (74°C).
- Rest for 10 minutes before carving.
Notes
- Dry the chicken well for crispier skin.
- Use a meat thermometer for accuracy.
- Let the chicken rest to retain juices.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: dutch oven roast chicken, easy roast chicken, one-pot chicken