Dutch Oven Whole Chicken with Crispy Skin and Herb Butter
By Lucas Morgan
Prep
15 min
Cook
105 min
Total
120 min
Servings
4
Level
Easy
Covered roasting of chicken keeps chicken moist․ Uncovered roasting at the end crisps the skin of the chicken․ This Dutch oven recipe for whole roasted chicken involves buttered herbs and other seasonings added to the dish with roast chicken‚ potatoes‚ carrots‚ and pan juices․
Unsalted‚ softened butter is seasoned with salt‚ garlic powder‚ onion powder‚ oregano‚ thyme‚ and black pepper․ The seasoned butter is used to coat the chicken․ A portion of the seasoned butter is used to flavor the chicken by working it under the chicken breast skin․ Baby potatoes and carrots are arranged under the chicken․ Chicken broth is used to moisten and season the vegetables․
Completely dry chicken skin is the best indicator of properly cooked chicken․ Moisture on the skin and other surfaces of chicken prevents browning․ Cook first the parts of the chicken that are not covered‚ then cook the rest without covering․ Check for browning of the parts of the chicken that were not covered․ Mistakes to avoid include failing to cook both covered and uncovered chicken‚ leading to undercooked or overly dry chicken․ Use a thermometer to check the temperature of the thickest part of the chicken meat‚ not near the bone․
Let the cooked chicken sit for 10 or more minutes before carving to allow juices to settle into the meat and reduce loss of juices during carving and serving․ Pair cooked chicken with potatoes and carrots and pan drippings for a complete meal or with green beans‚ broccoli‚ Mediterranean vegetables‚ and dinner rolls․ Incorporate leftover meat removed from the bones into other dishes like pasta dishes‚ salads‚ soups‚ and sandwiches․
Why you'll love this recipe
- The Dutch oven technique traps steam around the chicken to cook it gently and prevent it from drying out․
- Opening the lid near the end of cooking lets steam out‚ keeping the buttered‚ crispy part from becoming soggy․
- Herb butter placed beneath the turkey breast skin enhances the flavor of the pale meat․
- Other spices used include garlic‚ onion‚ oregano‚ and thyme‚ added to the turkey meat․
- Potatoes and carrots cook with the chicken in broth and butter and other drippings from the chicken in the same pan until the potatoes and carrots are fully cooked․
- Drying the chicken before basting with butter promotes browning because the dry skin has less moisture to interfere with browning․
- Giving the meat time to rest before slicing helps retain more moisture and flavor in the meat slices and prevents them from drying out as fast․
Ingredients
- •8 tbsp unsalted butter (softened)
- •2 tsp salt
- •½ tsp garlic powder
- •½ tsp onion powder
- •½ tsp dried oregano
- •½ tsp dried thyme
- •½ tsp black pepper
- •5 lb whole chicken
- •1 lb baby potatoes
- •1 lb carrots (chopped)
- •½ tsp salt (for vegetables)
- •1 cup chicken broth
Instructions
- 1
In a small mixing bowl, combine the softened unsalted butter, 2 teaspoons salt, garlic powder, onion powder, dried oregano, dried thyme, and black pepper.
- 2
Use a fork to cream the butter and seasonings until well combined, then set aside.
- 3
Remove the giblets from the chicken cavity and pat the chicken thoroughly dry on all sides.
- 4
Rub the butter-seasoning mixture all over the chicken, including under the breast skin and inside the cavity.
- 5
Preheat the oven to 400°F.
- 6
Add the baby potatoes, chopped carrots, 1/2 teaspoon salt, and chicken broth to a Dutch oven, then stir.
- 7
Place the chicken on top of the vegetables.
- 8
Tie the chicken legs tightly with chicken twine.
- 9
Cover the Dutch oven and bake at 400°F for 1 hour 15 minutes.
- 10
Remove the lid and continue baking for 30 to 40 minutes, until the meat reaches at least 165°F and the skin is crispy and golden.
- 11
Remove the Dutch oven from the oven and let the chicken rest for at least 10 minutes before carving and serving.
FAQ
Nutrition (per serving)
Calories
927
Protein
55g
Fat
64g
Carbs
32g
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