Dutch Oven Roasted Chicken
A flavorful and tender chicken, seasoned with herbs and spices, roasted in a Dutch oven until crispy on the outside and juicy on the inside.
Servings 3 people
Calories 399kcal
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!
