Dutch Oven Roast Chicken

An over head image of a whole chicken over potatoes.

5 from 1 vote

Tender and incredibly juicy chicken roasted in your dutch oven with an optional vegetable mix. You’ll be amazed by how simple it is to make such juicy and flavorful chicken with only one easy secret.

Prep Time10

Cook Time1

Brine for:12

Total Time13 10

Course: Main Course

Cuisine: American

Diet: Halal

Servings: Servings

Calories: 838kcal

Author: Amira

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