Dutch Oven Whole Roasted Chicken
This Dutch Oven Whole Roasted Chicken recipe is so simple to make and wildly impressive to serve. Simply roasted with salt, pepper and paprika over a bed of potatoes, carrots, and onion that absorb all the delicious juices.
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Servings: 4 servings
Ingredients
- 4 lb whole chicken
For the outside of the chicken
- 1 tablespoon kosher salt
- 2 teaspoon fresh cracked black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
For the chicken cavity
- ¼ white onion
- ½ head of garlic
- ¼ lemon
- 2 sprigs fresh rosemary
For the bottom of the dutch oven
- 1 lb baby potatoes
- 1 lb carrots cut into 3" pieces
- 1 large red onion (or 2 small) quartered
- 6 cloves garlic smashed
- 2 tablespoon olive oil
- 2 teaspoon kosher salt
- 1 cup dry white wine
Instructions
- Put the potatoes, carrots, onion and smashed garlic at the bottom of the pot, drizzle with 1 tablespoon olive oil and season with 2 teaspoon kosher salt. Toss to combine, then pour the wine over top.
- Coat the chicken evenly with the salt, pepper, and paprika. Stuff the lemon, garlic, onion, and herbs in the chicken cavity. Place it over the veg in the pot. Drizzle with olive oil.
- Bake in a 425°F preheated oven for 15 minutes, then reduce the temperature to 350°F and bake another 1 hour and 20 minutes, until the proper internal temperature has been reached. Baste once or twice while it's roasting.
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Nutrition Estimate
Calories: 770kcal | Carbohydrates: 38g | Protein: 45g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 3150mg | Potassium: 1390mg | Fiber: 7g | Sugar: 9g | Vitamin A: 19299IU | Vitamin C: 42mg | Calcium: 105mg | Iron: 4mg