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Perfectly Roasted Dutch Oven Whole Chicken

Dutch Oven Whole Chicken made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 whole chicken about 4-5 lbs
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 lemon halved
  • 4 garlic cloves smashed
  • 1 large onion quartered
  • Fresh herbs like rosemary or thyme
  • 1 cup chicken broth

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels.
  3. Rub the entire chicken with olive oil, salt, and pepper.
  4. Stuff the chicken cavity with lemon halves, garlic, and herbs.
  5. Place the quartered onion at the bottom of the Dutch oven.
  6. Set the chicken breast-side up on top of the onions.
  7. Pour chicken broth around the chicken in the pot.
  8. Cover the Dutch oven and roast for 1 hour.
  9. Remove the lid and continue roasting for an additional 30-40 minutes.
  10. Let the chicken rest for 15 minutes before carving.