Easy Dutch Oven Roasted Chicken Recipe

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.

5.5 quart oval Cuisinart dutch oven

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!


Easiest Dutch Oven Roasted Chicken
Chef: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 large roasting hen, between 5-7 lbs
  • 1 small lemon, halved
  • 1 small bunch thyme, whole
  • 1 tsp. garlic powder
  • 2 Tbsp. butter
  • salt
  • pepper
Instructions
  1. Preheat the oven to 375 degrees
  2. 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.
  3. Pat your chicken dry and place it in the bottom of your Dutch Oven
  4. Stuff the cavity of your chicken with the bundle of thyme and ½ the lemon
  5. 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.
  6. Cover the whole chicken, top and bottom, with salt and pepper, don't forget to do inside the cavity also
  7. place breast side up and sprinkle over the garlic powder
  8. Squeeze the 2nd half of the lemon over the top
  9. Cover the dutch oven and place it in the center of your oven.
  10. Bake for approximately 20 minutes per pound. I tend to go 25 per pound

 

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