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Dutch Oven Whole Chicken with Root Vegetables

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American, European
Servings 6

Equipment

  • Dutch Oven (5.5 to 7 quarts) This is the star of the show. It locks in moisture and heat, making it ideal for roasting a whole chicken in the oven. Brands like Le Creuset or Lodge are classic choices.
  • Roasting Rack or Bed of Veggies If you don’t have a roasting rack, you can create a veggie "raft" with the root vegetables. This keeps the bird from stewing in its own juices.
  • Meat Thermometer Essential for making sure your chicken hits the safe internal temperature of 165°F in the thickest part of the thigh.
  • Tongs and Carving Knife For flipping and serving the chicken with minimal fuss.

Ingredients
  

For the Chicken

  • 1 4 to 5 lb whole chicken, giblets removed and patted dry
  • 3 tablespoons olive oil or softened butter
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme or fresh, chopped
  • 1 lemon halved
  • 4 garlic cloves smashed
  • Fresh rosemary sprigs

For the Root Vegetables

  • 3 large carrots peeled and cut into chunks
  • 2 parsnips peeled and cut into chunks
  • 3 medium Yukon Gold potatoes quartered
  • 1 large yellow onion cut into wedges
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions
 

Step 1: Prep the Chicken

  1. Remove the chicken from the fridge about 30 minutes before cooking to bring it closer to room temperature. Pat it dry with paper towels. This helps ensure crispy skin.
  2. Rub the chicken all over (and under the skin if you can) with olive oil or softened butter. Then season generously with salt, pepper, garlic powder, onion powder, smoked paprika, and thyme. Stuff the cavity with lemon halves, smashed garlic cloves, and rosemary sprigs.

Step 2: Prep the Veggies

  1. Toss the carrots, parsnips, potatoes, and onions with olive oil, salt, and pepper. Layer them evenly on the bottom of your Dutch oven to act as a flavorful trivet.

Step 3: Roast

  1. Preheat your oven to 425°F. Place the chicken breast-side up on top of the vegetables in the Dutch oven. Cover with the lid and roast for 45 minutes.
  2. After 45 minutes, remove the lid and continue roasting uncovered for another 30-45 minutes. This allows the skin to crisp up and turn a deep golden brown. Use a meat thermometer to check the thickest part of the thigh.

Step 4: Rest and Serve

  1. Let the chicken rest for at least 10-15 minutes before carving. This locks in the juices and makes for easier slicing.
  2. Plate it up with the roasted root vegetables and drizzle any pan juices over the top for extra flavor.