Our 30 Best Dutch Oven Recipes Dutch Oven Whole Chicken Food

DUTCH OVEN WHOLE ROAST CHICKEN

Dutch Oven Whole Roast Chicken image

Simple preparation in a Dutch oven for a moist and delicious whole chicken.

Provided by Charlie Ciborek

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 3h50m

Yield 8

Number Of Ingredients 7

Ingredients

¼ cup kosher salt
¼ cup light brown sugar
2 tablespoons garlic powder
2 tablespoons smoked paprika
1 teaspoon ground dried chipotle pepper
1 (4 pound) whole chicken
2 tablespoons salted butter, melted

Steps:

Combine salt, brown sugar, garlic powder, paprika, and chipotle pepper in a bowl. Rinse and pat chicken dry. Rub with seasoning blend, placing any excess in the cavity.
Allow to rest at room temperature for up to 90 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Place chicken in the bottom of a Dutch oven. Pour butter over the chicken. Cover.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest, uncovered, for 10 minutes.
Carve chicken and spoon over pan drippings before serving.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 9.2 g, Cholesterol 121.2 mg, Fat 12.6 g, Fiber 0.6 g, Protein 37.6 g, SaturatedFat 4.5 g, Sodium 2979.8 mg, Sugar 7.2 g

COUNTRY ROASTED CHICKEN

Country Roasted Chicken image

This Dutch oven roast chicken recipe gets wonderful flavor from the celery, onion and parsley tucked inside. This is my family's favorite way to make roast chicken. When my daughter was away at school, she even called home to ask me for the recipe so she could make it herself. -Judy Page, Edenville, Michigan

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 broiler/fryer chicken (3 pounds)
1/2 teaspoon dried thyme
2 teaspoons salt, divided
1 large onion, cut into eighths
2 celery ribs with leaves, cut into 4-inch pieces
4 fresh parsley sprigs
8 small red potatoes
1/4 cup chicken broth
Chopped parsley, optional

Steps:

Preheat oven to 375°. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with onion, celery and parsley sprigs. Place in a greased Dutch oven. , Cover and bake for 30 minutes. Sprinkle remaining 1 teaspoon salt over chicken. Add potatoes and broth to pan. Bake, uncovered, 25 minutes longer., Increase oven temperature to 400°. Bake, uncovered, until potatoes are tender and a thermometer inserted in thickest part of thigh reads 170°-175°, 10-15 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, sprinkle with chopped parsley.

Nutrition Facts : Calories 525 calories, Fat 25g fat (7g saturated fat), Cholesterol 157mg cholesterol, Sodium 1399mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 52g protein.

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