In honor of St. Patrick's Day - I roasted a Chicken. Okay - that sentence should have ended with "i made corned beef" - but, I don't really like corned beef, but I do love Colcannon, so I wanted something I could serve with potatoes and gravy.
Remember a few weeks ago I posted on Facebook and Instagram that I got a new oval Dutch Oven? Well, this sweet piece of wonderful is the perfect vessel for roasting a chicken. Crunchy skin, moist meat - It was wonderful. I thought I'd share my foolproof way for roasting a chicken in a dutch oven with you all. This is a cant-miss meal!
- 1 large roasting hen, between 5-7 lbs
- 1 small lemon, halved
- 1 small bunch thyme, whole
- 1 tsp. garlic powder
- 2 Tbsp. butter
- Preheat the oven to 375 degrees
- Remove your chicken from the packaging and clean it well. Rinse all over and clean out the cavity, discard any giblets or save them for some other recipe.
- Pat your chicken dry and place it in the bottom of your Dutch Oven
- Stuff the cavity of your chicken with the bundle of thyme and ½ the lemon
- Take the 2 Tbsp butter and rub it all over the skin of the chicken, and push some butter between the skin and the breast meat.
- Cover the whole chicken, top and bottom, with salt and pepper, don't forget to do inside the cavity also
- place breast side up and sprinkle over the garlic powder
- Squeeze the 2nd half of the lemon over the top
- Cover the dutch oven and place it in the center of your oven.
- Bake for approximately 20 minutes per pound. I tend to go 25 per pound