There is something so comforting and nostalgic about whole chicken dinners. They transfer us to our grandma's kitchen, where all the fun happens.
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Roast Chicken
I grew up to bone in chicken, it was the most popular chicken recipe that all moms cooked and we devoured it happily. But kids these days do not easily approve of a bone-in chicken dinner.
That's why I've made it a mission to make as many roast chicken recipes as I can and come out with a collection that my family, and hopefully yours, will like.
Ingredients
For the brine, we need to use kosher salt here not table salt. If you only have table salt then use half the amount.
For the aromatics, use whatever you have in hand I like using garlic and cardamom pods then anything in my fridge/pantry. Also make sure to crack the cardamom pods open.
Pro Tip
This recipe works well with or without brining the chicken, but to be honest, brining takes it to the next level of deliciousness.
Dutch Oven Roast Chicken
Ingredients
Brine:
- 8 cups tap cold water
- 2 limes
- 7 fresh thyme springs
- 3 rosemary springs
- 4 Tablespoons granulated sugar 50g
- 5 Tablespoons kosher salt 85g
- 4 large garlic cloves sliced, or cut into chunks
- 1 Tablespoon black peppercorn
- 4 cardamom pods
For the chicken:
- 3-4 lb whole chicken
- 3 Tablespoons olive oil
- Salt and freshly ground black pepper
For the vegetables:
- 1.5 lb potatoes
- 2 large carrots cubed
- 1 parsnips cubed 200g
- 2 red onions cut into wedges
- 4 garlic cloves smashed
- ¼ cup olive oil
- 2 thyme springs
- 1 rosemary
- Salt and black peppers
Instructions
Brine the Chicken:
- In a deep bowl mix water juice the two limes then add the rinds in.
- Mix in the rest of the ingredients and sir to dissolve sugar and salt.
- Add the chicken and submerge breast side down. Cover and refrigerate from 12 to 24 hours.
Roasting the Chicken:
- Preheat oven to 400F and place your dutch oven uncovered inside to preheat.
- Remove chicken from the bowl and discard the brine.
- Place the chicken on a cutting board and pat dry inside out with paper towels.
- Rub the chicken liberally with olive oil and sprinkle with salt and back pepper.
Preparing the vegetables mix:
- Cut the potatoes in half and add to a large bowl then add the rest of the vegetables.
- Drizzle olive oil over and add the rest of the spices. Mix them all well together.
- Stuff the chicken with some of the vegetables, tie the legs with kitchen twine, and tuck the wings under.
- Carefully remove the hot Dutch oven and spread the vegetable mixture evenly in the bottom.
- Place the chicken on top of the vegetables, cover with foil then return the Dutch oven to the hot oven.
- Cook for 30 minutes then take the pot out, uncover and baste the chicken with the juices at the bottom of the pan. You might need to tilt the pot.
- Reduce heat to 350F and return the pot to the oven and continue to cook uncovered for about 40-50 minutes more or until the chicken is done.
- Let the chicken rest for 15 minutes before carving.
Nutrition
How to Make Dutch Oven Chicken
1- Mix water, lime juice, rinds, salt, sugar, and all the aromatics in a large bowl until dissolved. Submerge the chicken breast-side down, cover, and refrigerate for 12-24 hours.
Note: Do not panic if the water gets a little pinkish after the 12 hours, this is normal.
2- Preheat your oven with an empty Dutch oven inside to 400°F. Remove chicken from brine, pat it completely dry, then rub generously with oil, salt, and pepper.
3- Cut potatoes in half or quarters depending on their size. then toss with the rest of the cut up vegetables, oil, and spices.
4- Stuff the chicken cavity with some of the vegetables. Carefully take the dutch oven out dump the rest of the vegetables at the bottom top with the chicken. Cover with foil and bake according to directions in the recipe card.
FAQs
Leftovers are your reward! Store shredded chicken for quick meals and simmer the carcass into a golden, savory stock, it’s a delicious second act to your roast.
Yes, absolutely. Let the chicken cool completely before breaking it down to freeze. Store in an airtight container for up to 4 months. Thaw in the fridge overnight and reheat in the oven, air fryer or microwave (least preferred) until hot.
Yes! It even produces a crispier skin.Season the chicken with oil, salt and pepper then let it rest in the fridge for up to 12 hours, uncovered, until you're ready to roast. You can also prep the vegetables and refrigerate in another container.
The most accurate way is to check the internal temperature with a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The chicken is done and safe to eat when it reaches 165°F (75°C).
Recipe Tips
- Pat dry the chicken with paper towels as this helps the seasoning stick and helps make the skin crispy.
- For the juiciest chicken, let it rest after cooking. Cover it loosely with foil for 15-30 minutes. This crucial step allows the hot juices to be reabsorbed, so they stay in the meat instead of running out onto your cutting board.
More Chicken Recipe
- Slow Cooker Chicken Drumsticks.
- Chicken Tagine with Apricots.
- Chicken Au Poivre.
- Slow Cooker Chicken Picatta.
- Stuffed Cornish Chicken.
- Cracker Barrel Chicken Tenders.
- Palestinian Musakhan.
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