Dutch Oven Roast Chicken

Roasted chicken is one of life’s all-time comfort foods, and this juicy Dutch Oven Whole Chicken is a classic meal in one pot.  The chicken self bastes in the cast iron pot and makes a flavorful sauce to serve with dinner. This is the best whole roast chicken, and it makes an easy dinner (complete with veggies) for any night of the week. All you need is some crusty bread like our spelt sourdough bread and a tossed green salad for a complete meal.

Ingredients – 1 whole chicken (about 4 pounds) – 1 teaspoon sea salt – 1/4 teaspoon freshly ground black pepper – 1/4 teaspoon paprika – 2 tablespoons vegetable oil – 1/2 cup white wine, divided – 4 garlic cloves, thinly sliced – 1 small bunch of fresh thyme sprigs – 6 to 8 carrots, scrubbed clean (slice larger carrots into 3-inch sections) – 1-1/2 pounds fingerling potatoes (or large potatoes sliced into 3-inch chunks) – 12 small white mushrooms, whole and brushed free of soil

season the chicken then sear it in the Dutch oven until it is golden brown. Add the garlic slices and the thyme sprig bundle.

Place the lid on the pot and transfer to the middle rack of the oven. Roast for 45 minutes. Remove the pot from the oven and baste the chicken with a few spoons full of the pan juices

Add the vegetables and continue roasting until the chicken is done. 

Transfer the chicken to a serving platter. Remove the twine from the legs and arrange the vegetables around the chicken. Cover lightly with foil and allow to rest while preparing the sauce.

Using a Dutch oven to cook the chicken is similar to using a crockpot, but it will give you more flavor. Unlike the crockpot, more of the liquid evaporates, and the flavors concentrate. The Dutch oven will also allow the chicken and vegetables to brown (the Maillard reaction), which you can’t get in a slow cooker.

Why This Recipe Works Tender juicy chicken. Roasting in a Dutch oven is the best way to keep the chicken tender and juicy while giving it a golden brown, crispy skin. Makes a flavorful gravy. The juices cook down and condense more than in a crock pot, giving the sauce a deep, rich flavor.

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