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Dutch Oven Roasted Chicken

Dutch Oven Roasted Chicken

Serves 2 to 4

Ingredients:

  • 5 Pounds Whole Chicken
  • 2 Lemons
  • 4 Garlic Cloves
  • 1 Large Yellow or White Onion
  • 3 Tablespoon Olive Oil
  • 1 Bunch of Rosemary
  • 1 Bunch of Thyme
  • 5 Large Carrots
  • 1 Cup Vegetable or Chicken Broth
  • 2 Teaspoons Salt
  • 3 Teaspoons Pepper
  • 3 Teaspoons Garlic Powder

Optional; add 2 chopped potatoes around the chicken.

 

  1. Preheat oven to 400 F.
  2. In a large dutch oven, add 1 tablespoon olive oil, chopped onions, and garlic (save a hand full to put inside the chicken).
  3. Add the hand full of onions, garlic, and a couple sprigs of rosemary and thyme to place in the chicken (make sure to remove anything on the inside before placing inside).
  4. Place the chicken on the onions and garlic in the dutch oven. Add chopped carrots and potatoes around the sides of the chicken. Add 2 tablespoons of olive oil, squeezed juice from 2 lemons, salt, pepper, rosemary, thyme and garlic powder. Place the lemons that were squeezed inside the chicken and add the vegetable or chicken broth.
  5. Cover with the lid and bake for 90 minutes.
  6. After 90 minutes, take the lid off, place the oven to broil and let broil for another 10 to 30 minutes.
  7. Make sure the chicken is cooked thoroughly and reaches at least 165 F from the inside out.
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