Description
A perfectly roasted chicken that’s crispy on the outside and juicy on the inside, cooked effortlessly in a Dutch oven with fragrant spices and vegetables.
Ingredients
- 1 whole chicken (3–4 pounds), patted dry
- 2 tablespoons olive oil or melted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 carrots, cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
- 1 lemon, halved
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 cup chicken broth (optional)
Instructions
- Preheat the oven to 425°F (220°C) and place the Dutch oven inside while it preheats.
- Mix salt, pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika in a small bowl.
- Pat the chicken thoroughly dry and rub the spice mixture all over, inside and out.
- Stuff the cavity with the lemon halves and fresh thyme and rosemary.
- Remove the hot Dutch oven from the oven and place the chicken breast-side up in the center.
- Surround the chicken with the quartered onion, smashed garlic, carrots, and celery.
- Pour in chicken broth if desired.
- Cover and roast for 45 minutes, then uncover and roast for an additional 20–30 minutes.
- Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.
Notes
Pat the chicken dry well for crisp skin. Resting the chicken is essential for juicy meat.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American