Description
A simple, hands-off weeknight dinner featuring a whole chicken roasted with herb butter and vegetables in a Dutch oven.
Ingredients
- 1.5 kg (3–4 lb) whole chicken
- 50 g slightly salted butter, softened
- ½ cup low-sodium chicken stock
- Salt and black pepper to taste
- ½ Tablespoon dried rosemary
- ½ Tablespoon dried parsley
- ½ Tablespoon dried tarragon
- ½ Tablespoon dried coriander
- ½ Tablespoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- 1 lemon, quartered
- 2 medium carrots, chopped
- 1½ lb baby potatoes, halved or quartered
- 1 medium onion, chopped
- 5 garlic cloves, smashed
Instructions
- Preheat your oven to 220°C (425°F) and place your Dutch oven (lid on) in the oven.
- Pat the chicken dry with paper towels and season the cavity and exterior with salt and black pepper.
- Combine the butter with rosemary, parsley, tarragon, coriander, thyme, and red pepper flakes.
- Loosen the skin over the chicken breasts, and spread about two-thirds of the herb butter under the skin.
- Rub the remaining butter over the chicken exterior and stuff the cavity with lemon quarters.
- Arrange the chopped vegetables in the preheated Dutch oven and nestle the chicken on top.
- Pour the chicken stock around the bird and cover the Dutch oven.
- Roast at 220°C (425°F) for 20–30 minutes, then reduce to 180°C (365°F) for another 40–50 minutes.
- Check the internal temperature of the chicken; it should read 74°C (165°F).
- Let the chicken rest for 10–15 minutes before carving.
Notes
If using fresh herbs, use about three times the amount. Baby potatoes are optional; can substitute with parsnips or sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American