Dutch Oven Roast Chicken
It’s July and hot in New York but I was dying for roast chicken. We turned on the oven, cranked up the AC and got started. We have an old cast iron Dutch oven. It’s ugly but it works perfectly. You might be temped to cook this recipe at higher temperatures and for a shorter time, but don’t. Slow cooking leaves the chicken juicy, and the vegetables stew at a leisurely pace in olive oil and chicken fat. It’s worth the wait. The leftovers are great for chicken sandwiches.
Ingredients:
- 1 whole chicken (3 1/2 – 4 lbs.)
- 1 medium onion
- 6 tbsp. olive oil divided
- 2 tsp. salt
- 2 tsp black pepper
- 2 tsp. paprika
- 2 tsp. thyme
- 6 medium carrots
- 1 stalk celery
- 2 potatoes
Pre-heat the oven to 275o.
Rub the chicken with 2 tablespoons of olive oil and coat it with a mixture of the salt, pepper, paprika and thyme inside and out. Stuff the cavity with half of the onion and tie the legs.
Cut the carrots, celery, potatoes, and the remaining ½ onion into approximately one-to-two-inch pieces, toss with salt, and pepper, and the remaining olive oil. Put them in the Dutch oven.
Place the chicken on top of the vegetables, Cover and cook for 1 hour. Uncover, raise the temperature to 375o, baste, and cook for an additional 50 minutes. If the vegetables seem too dry add a half cup of liquid (water, white wine, or chicken stock).
Let it rest for 10 minutes, carve, and serve.
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