Dutch Oven Whole Chicken
Ingredients
- 8 tablespoons unsalted butter
softened
- 2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 5 pounds whole chicken
- 1 pound baby potatoes
- 1 pound carrots
chopped
- 1 cup chicken broth
Directions
- 1
In a small mixing bowl, add 8 tbsp unsalted softened butter, 2 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, ½ tsp dried thyme, and ½ tsp black pepper. Using a fork, cream everything together until well combined. Set aside.
- 2
Prepare the chicken, by removing the goblet from the cavity. Then, pat dry it thoroughly from all the sides.
- 3
Rub the butter/seasoning mixture all over the whole chicken, including under the breast skin and inside the cavity.
- 4
Preheat the oven to 425°F.
- 5
In a Dutch oven, add 1 pound baby potatoes, 1 pound chopped carrots, ½ tsp salt, and 1 cup chicken broth. Give it a stir.
- 6
Place the meat on top. Using a chicken twine, tie the legs tightly.
- 7
Cover the pot with the lid and bake at 425°F covered for 1 hour 15 minutes. Then remove the lid and continue baking for another 30 minutes or until the internal temperature of the meat reaches at least 165°F and the skin is crispy and golden color.
- 8
When done, take it out of the oven and let sit on the counter for at least 10 minutes before carving and serving.
Dutch Oven Whole Chicken
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Ratings & Reviews
Based on 10 ratings