Name: Dutch Oven Roasted Chicken
Prep time: 10 min
Cook time: 140 min
Total time: 150 min
Yield: 3 people
Ingredients: 1 kg whole chicken; 3 tbsp olive oil; 2 tbsp rosemary; 1 tsp Himalayan salt; 1 tsp black pepper; 3 cloves garlic; 2 carrots; 2 leaves cabbage; 1 onion with peel; 2 cloves garlic with peel; 1 stick celery

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Last updated on December 11th, 2017 at 10:50 pm

I recently bought a new 4.25 Qt Staub Dutch Oven and I’m so in love with it! The first meal I decided to make in it was a roast chicken. Initially, I was just putting the chicken in without any veggies, but then I thought since I’m already here, I might as well make a broth recipe with the bones. So I added some veggies and a bit of spices and make an amazing rich bone broth afterwards!

I really enjoy making chickens in dutch ovens because it makes the meat so juicy and tender. I’ve always liked to cook my chickens until the meat would fall off the bones, so making it in a dutch oven was no different. I cook it for about an hour or more (depending on the bird’s size) and take off the lid for the last 20ish minutes so that the skin can crisp up a bit.

The seasoning was very simple and perfect for me. I decided to stick to olive oil, rosemary and garlic. When I made the broth after the chicken had cooked, I didn’t add any other spices like bay leaves or apple cider vinegar, because honestly you don’t need them. The broth was already so flavourful from the veggies I used and the simple spices I coated the chicken with. You can check out the Keto Paleo Bone Broth recipe here!

5 from 1 vote

Dutch Oven Roasted Chicken

Course Dinner

Prep Time 10 minutes

Cook Time 2 hours 20 minutes

Total Time 2 hours 30 minutes

SERVINGS 3 people

Calories 399 kcal

Author Mira

Ingredients

1 kg whole chicken
3 tbsp olive oil
2 tbsp rosemary
1 tsp Himalayan salt
1 tsp black pepper
3 cloves garlic
2 carrots
2 leaves cabbage
1 onion with peel
2 cloves garlic with peel
1 stick celery

Instructions

Preheat the oven to 190C/375F.
Chop the carrots, cabbage, garlic, onion and celery. Stuff all of you can inside the bird's cavity and the rest place in your dutch oven. Do not discard the peel of the onion and garlic!
Place the stuffed bird over the veggies.
Mince the 3 garlic cloves. Brush the olive oil all over the bird and sprinkle the salt, pepper, rosemary and garlic over. Make sure all sides are coated.
Cover with the lid and place in the oven. Bake for 2 hours. (This is for a 1kg bird. For a 2kg bird, bake for 2.5 hours). Take off the lid and place back into the oven and bake an additional 20 minutes to get that skin crispy and golden.
Once fully baked, take it out of the oven and the bird is ready to serve! The meat should easily fall off the bones.
BONE BROTH* Once you've carved your chicken, place all of the bones back into the pot to make a delicious bone broth!! Do NOT DISCARD the cooked veggies!