I love a good chicken, and have much love for the ole rotisserie version that the lovely ladies at Sam’s Club make for me. Sometimes, though – I like to make one on my own. I have tried various methods, but really love this one. Dutch Oven Roast Chicken gives you a moist, tender bird with a crispy skin. How could you go wrong?
First, as you can see, my chicken split while it was cooking. Doesn’t affect the taste of course, but doesn’t make for as pretty a picture. Just trust me… it tastes amazing.
Now… on to the chicken.
Put your roaster into a large dutch oven (and really… I’m sorry. I know a chicken in a pot is a horribly unsexy picture. But isn’t the color of my dutch oven awesome?). I use an 8 qt. one. If you don’t have one, you can use a roasting pan with foil.
Stuff the cavity with half a lemon, and 2 cloves of garlic, chopped.
Liberally salt and pepper the chicken, and coat with 1 tbsp oregano and 1 tsp of thyme.
Slice 1 1/2 lemons and add to the pot. Top the chicken with 1/2 tbsp of butter.
Bake at 350 for 90 mins with the lid on. Remove the lid and allow to cook for a few minutes to crisp the skin. If the juices run clear, when you cut between the leg and thigh, you’re golden.
- 1 whole chicken
- 2 lemons
- 2 cloves garlic
- 1 tbsp Oregano
- 1 tsp Thyme
- 1 tbsp butter
- Preheat oven to 350 degrees.
- Slice 1 1/2 lemons, thinly.
- Place chicken in dutch oven.
- Stuff chicken with half a lemon and two cloves of garlic, chopped.
- Liberally salt and pepper the chicken. Coat with thyme and oregano.
- Add lemons to the pot.
- Top chicken with pats of butter.
- Bake at 350 degrees with lid on for 90 mins.
- Remove lid and bake 10 additional minutes to crisp skin.
- Remove and allow to rest for 10 minutes before carving.