Dutch Oven Chicken
Cooking a whole roasted chicken in an enameled cast iron Dutch oven is a simple way to get dinner done for family or friends. The process is sped up by preheating the Dutch oven before the potatoes and chicken go in.
- 2 lbs. (2 kg) Yukon gold potatoes
- 1 head of garlic
- 2 tbsp (30 mL) oil, divided
- 1 whole chicken chicken (5–6 lbs/2.25–2.75 kg)
- 1¾ tsp (9 mL) salt, divided
- ¼ tsp (1 mL) paprika
- 1 lemon
- 3 sprigs fresh thyme
Place the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven in the oven and preheat at 450°F (230°C).
Cut the potatoes into bite-sized pieces and place in a bowl. Remove 2 cloves of garlic from the head and press into the potatoes. Add 1 tbsp (15 mL) of oil and ½ tsp (2 mL) of salt; combine.
Cut off the wing tips and flats (the middle flat part of the wing) from the chicken (you can use these pieces to flavor stock). Brush the chicken with the remaining oil; season with paprika and the remaining salt.
Cut the head of garlic and the lemon in half horizontally; place in the cavity of the chicken with the thyme. Tie the legs together with kitchen twine.
Carefully remove the Dutch oven from the oven. Add the potatoes to the bottom and place the chicken on top. Replace the lid.
Bake, covered, for 45 minutes. Remove the lid and bake until the skin is browned, and the chicken reaches 165°F (74°C), about 15–20 minutes.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 410, Total Fat 15 g, Saturated Fat 3 g, Cholesterol 115 mg, Sodium 690 mg, Carbohydrate 27 g, Fiber 0 g, Total Sugars 1 g (includes 0 g added sugar), Protein 38 g
No fresh thyme? You can use any hearty herb such as rosemary or sage and it will be just delicious.