Do you have 90 minutes and a Dutch oven? Then make THIS! Dutch oven cooking is the best. One pot. Oven safe. Easy to clean. Mine is a red, 6 quart enameled Dutch oven made by Lodge. I got it from target. But, they can be purchased on Amazon too.
Dutch oven roast chicken is on my weekly dinner rotation. I LOVE to cook. So, we rarely order food in or go out. I am also raising an elite athlete. SO, it is even more important to make wholesome, nutritious meals at home. And, she really loves my cooking. *swoon*
Like with most things I make, the ingredients and amounts can vary. You never have to follow a recipe EXACTLY. Though, you MUST cook it properly! I ALWAYS have onion, garlic, celery, and carrots on hand. ALWAYS. These four ingredients are in almost everything I make. They are inexpensive and quite flavorful!
1. The wine is optional. I love wine. So, there’s that. The chicken gets a little. I get a little.
2. Use a hefty bird. The bigger the better.
3. Salt and pepper are a must.
4. If you don’t have fresh herbs or the Bragg Sprinkle Seasoning, use a combination of something you have on hand. A general Italian seasoning blend is just fine. I really LOVE paprika. So, I use that often too.
5. YUKON GOLD POTATOES. I just discovered that I love these. Haven’t purchased a russet in ages. BUT! russets are totally fine!
6. Have an extra lemon you need to use? DO IT! Why not? Squeeze the juice over the bird then shove the lemon in the cavity with the other veggies.
This is seriously the easiest recipe. It is made in ONE pot. The clean up is super easy. I usually serve this with a salad or some roasted broccoli.
I will debone the bird and arrange on a baking pan to serve. It may not be the prettiest way to serve it, but it is quite functional!
Dutch Oven Roast Chicken
Ingredients
- 1 whole chicken 3-4 pounds
- 4-5 potatoes, washed and quartered Yukon gold are THE best
- 4-5 carrots, washed and cut into chunks
- 2 ribs Celery, cut into sticks
- 2 small Onions, quartered
- 4 cloves Garlic, peeled and mashed
- 2-3 tbsp Olive oil
- 2-3 tsp salt
- 1-2 tsp black pepper
- 2 tsp Bragg Sprinkle Seasoning See notes for alternative!
- 1 tsp Garlic powder
- t tsp Onion powder
- 1 tsp Paprika
- 1/2 cup Dry white wine optional
- Springs of fresh parsley, rosemary, and/or thyme optional
Instructions
- Preheat oven to 375. I use the Roast and convection features. Times will vary based on your oven.
- Wash and quarter (or smaller depending on size of potato). Place in the bottom of a 6qt Dutch oven. Drizzle a tablespoon of the olive oil then sprinkle some of the salt, pepper, and Bragg Sprinkle. Stir to coat the potatoes. ( Use any of the seasons!)
- Remove chicken from the wrapping. Don't forget to take the giblets out!! (Some have them. Some don't.) Drain any excess liquid from the chicken cavity.
- Place the whole chicken on top of the potatoes BREAST SIDE UP. Use paper towels to pat the chicken dry.
- Stuff the chicken cavity with garlic,onion, celery, and carrots. Then spread remaining veggies around the chicken. The fresh herb sprigs can go in and around the chicken. As well as any additional garlic.
- Drizzle remaining olive oil over the chicken. Then sprinkle remaining seasoning.
- Using your hand, rub the oil and seasoning into the chicken. I use a glove!
- Pour the wine into and over the chicken. Put the lid on the Dutch oven and place into the oven. Cook until internal temp is 165. That is 1 hour and 20 minutes in my oven.
- Once chicken is cooked, remove and debone.
