Dutch Oven Roast Chicken

Dutch Oven Roast Chicken

from thepioneerwoman.com
2 - 4 serving(s)

Ingredients

  • 1 4 lb. whole chicken, patted dry
  • 2 tbsp. olive oil, divided
  • 3 1/2 tsp. kosher salt, divided
  • 1 1/2 tsp. black pepper, divided
  • 1 yellow onion, cut into 1-inch wedges
  • 1 head garlic, halved crosswise
  • 2 tsp. chopped fresh thyme, plus 4 sprigs
  • 1 tsp. paprika
  • 1/2 tsp. onion powder
  • 3/4 lb. baby Yukon gold potatoes, halved (or quartered if large)
  • 3 large carrots, peeled and cut into 1 1/2 inch pieces
  • 1/2 c. chicken stock

Directions

  1. 1

    Preheat the oven to 450°. Rub the chicken with 1 tablespoon of the olive oil. Season the chicken inside and outside with 3 teaspoons of the salt and 1 teaspoon of the black pepper. Stuff the chicken with 2 onion wedges, the halved garlic head and thyme sprigs. Rub the outside of the chicken with the chopped thyme, paprika and onion powder. Set aside.

  2. 2

    Toss together the potatoes, carrots, remaining onion wedges, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and ½ teaspoon of the pepper in a 6-quart round Dutch oven. Pour in the chicken stock. Place the chicken, breast-side up, on top of the vegetables and cover the Dutch oven with the lid.

  3. 3

    Roast the chicken, covered, for 35 minutes. Uncover and continue roasting until a thermometer inserted in the thickest part of the thigh registers 165°, 20 to 25 minutes. Broil on high until the chicken begins to brown, 1 to 2 minutes. Remove from the oven and let chicken rest for 15 minutes.

  4. 4

    Serve the carved chicken with the roasted vegetables and pan drippings.