The Dutch oven is for more than just soups and stews. It’s also great for roasting! A great chicken dinner never goes out of style and my recipe for Dutch Oven Roasted Chicken takes simple ingredients and turn them into an elegant dish that’s perfect for dinner parties.
- 1 pound whole roasting or frying chicken
- ¼ cup salted room temperature butter
- 2 tablespoons finely chopped garlic
- ¼ cup diced onions
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 1 tablespoons kosher salt
- Fresh cracked pepper
- 1 whole lemon, sliced into rings
- 1 large sweet potato, large dice or sliced into wedges
- Olive oil
Heat the oven to 375 degrees
Place chicken on a cutting board.
In a bowl, mix together the butter, herbs and onions with salt and pepper.
Massage the chicken with the butter mixture including inside the cavity. Then, stuff the bird with lemons. You can add more onions inside the bird if you’d like.
Wash your hands and place the sweet potatoes on the bottom of the Kenmore Dutch oven. Add a couple sprigs of thyme, about ½ teaspoon of kosher salt and some fresh cracked pepper. You can also choose to add other root veggies like carrots or turnips.
Then, gently place the bird on top of the sweet potatoes.
Place in the oven for about 45 minutes, uncovered. Check frequently to watch how it’s browning.
After 45 minutes check that the internal temperate is at least 150 degrees. Turn up the oven temperature to 400 degrees for about 15 minutes to ensure your bird is crispy on the outside .
Check that the temperature is 165 degrees. Remove chicken from the oven and let rest for about 10 minutes before carving.
MORE CHICKEN RECIPES FROM KENMORE:
- Momma Cuisine’s Slow Cooker Chicken Pho
- Honey Pumpkin Glazed Chicken Wings
- Grandpa’s Grilled Chicken