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Dutch Oven Roasted Chicken

a recipe so good, it could get you engaged! No way a sane man will let a lady who can cook this recipe slip away.
Print Recipe
Course: Main Course
Cuisine: chicken, chicken and vegetables, dutch oven, roasted chicken
Ingredients Equipment Method Notes

Ingredients
  

  • 1 4 lb whole chicken
  • 1 onion sliced 1 inch sections
  • 1 whole garlic bulb halved
  • 3 whole carrots
  • 4 large potatoes quartered
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 2 tsp thyme chopped, plus 4 sprigs
  • 4 sprigs rosemary
  • 3 tbsp olive oil
  • 3 tbsp butter

Equipment

  • 1 dutch oven

Method
 

  1. Preheat oven 450 degrees.
  2. Lay down paper towels and pat dry chicken.
  3. Cover breast side of chicken in 2 TBSP olive oil.
  4. Mix together salt, pepper, paprika, thyme, and onion powder.
  5. Rub inside and outside of the chicken with the mixture.
  6. Stuff chicken with half onion slices, one half of garlic bulb, 2 sprigs of rosemary, 2 sprigs of thyme, and 1 TBSP of butter.
  7. In the dutch oven, layer the vegetables then add 2 TBSP of butter and 1 TBSP olive oil. Salt and pepper to taste. Add any leftover herbs on top of vegetables.
  8. Place chicken breast-side up on top of the vegetables.
  9. Cover dutch oven with lid and cook for 35 minutes.
  10. Remove lid and continue cooking for 20-25 more minutes or until chicken registers at 165 degrees on a meat thermometer.
  11. Cut chicken as desired and serve with vegetables on the side.

Notes

Feel free to add in or use different herbs. Sage is a good choice too. If large potatoes are really big, quarters into smaller chunks. You can also use more of smaller potatoes.  
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