DUTCH OVEN WHOLE ROAST CHICKEN
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
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
DUTCH OVEN ORANGE ROAST CHICKEN
I love using my Fontignac enamel Dutch oven. From that, I created this French country-style chicken dish. The chicken always comes out so moist and tender! Adding potatoes and carrots makes it a full meal in one recipe. It also produces a generous amount of stock for dressing and gravy that night as well as soup or chili with the leftovers the next day. My husband loves it!
Provided by Holly Johnson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h45m
Yield 12
Number Of Ingredients 12
Steps:
- Heat olive oil in the bottom of a Dutch oven over medium heat. Lightly saute 1/2 of the onions and 2 cloves garlic in the hot oil until soft, about 5 minutes. Transfer to a small bowl.
- Place the orange, remaining onion quarters, and parsley in the cavity of the chicken. Tie the legs together with string and place in the Dutch oven. Sprinkle lemon and herb seasoning, kosher salt, and pepper evenly over top. Add potatoes, carrots, wine, and sauteed onion blend around chicken.
- Cook over low heat until chicken is no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
- Transfer the Dutch oven to the preheated oven and roast until skin is crispy, about 15 minutes. Let sit for 10 to 15 minutes before cutting and serving.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 19 g, Cholesterol 72.8 mg, Fat 15.3 g, Fiber 2.7 g, Protein 25.1 g, SaturatedFat 3.9 g, Sodium 253.3 mg, Sugar 3.7 g
DUTCH OVEN CHICKEN AND VINAIGRETTE
This is a simple dish: chicken that's a little bit braised and a little bit roasted in a covered Dutch oven. The seasonings - garlic, onions, herbs and lemon - are basic and border on assertive until they cook together, when their aromas intensify and their flavors soften. Putting half the aromatics in the pot with oil and wine, tucking the other half inside the chicken and cooking in this enclosed, steamy environment means that everything that goes into the pot goes into the chicken. When the chicken's cooked through, pour off the pan juices, crush the tender garlic and add sharp mustard and vinegar to make a vinaigrette that's as good over salad greens as over the chicken.
Provided by Dorie Greenspan
Categories dinner, poultry, main course
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the chicken: Heat oven to 450 degrees.
- Pour 3 tablespoons of the olive oil into a Dutch oven large enough to hold the chicken, then toss in all but 1 piece of the onion. Add the garlic and 4 sprigs each of the thyme and rosemary. Stir to coat, then season generously with salt and pepper.
- Pat the chicken dry, season the inside with salt and pepper, and tuck in the remaining piece of onion and herb sprigs. Rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Squeeze the juice from the lemon half over the bird, and then pop the lemon inside it with the herbs and onion. Settle the chicken into the pot, breast side up. Pour in the wine and cover.
- Roast the chicken for 60 minutes, then check on it: It's done when a thermometer plunged into the thickest part of the thigh has reached 165 degrees. If it's done but doesn't have enough color for you, you can run it under the broiler for a few minutes; if it's not done, remove the lid and continue to roast until done, 15 to 30 minutes more. Transfer the chicken to a platter, cover loosely with a foil tent, and let rest.
- While the chicken rests, make the vinaigrette: Pour off the pan drippings, measure out 6 tablespoons and return them to the pot. (If your drippings are scant or very dark, you can still use them. Keep any extra drippings for another use.) Hold onto the garlic but discard the onion and herbs from the pot. Place the pot over medium heat, pour in 1/2 cup water, and boil for a couple of minutes, scraping the bottom of the pan to pick up any stuck bits. You should have about 1/3 cup of drippings; if they're very chunky, strain them when you add them to the vinaigrette.
- Working in a medium bowl, mash 6 to 8 cloves of the soft garlic with the mustard, then whisk in the vinegar. Slowly whisk in the reserved liquid, followed by the walnut oil, if using. Taste for salt and pepper, then pour the vinaigrette into a small pitcher.
- To serve, carve the chicken, cutting it into quarters or eighths, and arrange on the platter. Pour over a little of the vinaigrette. Dress the salad greens lightly with vinaigrette and serve on the platter or in a shallow bowl. Pass the rest of the sauce at the table.
More about "dutch oven roasted chicken recipes"
HOW TO COOK A WHOLE CHICKEN IN A DUTCH OVEN | TASTE OF …
From tasteofhome.com
Author Kelsey Rae DimbergEstimated Reading Time 7 mins
SIMPLE DUTCH OVEN ROASTED CHICKEN - WHOLE30 - COOK AT …
From cookathomemom.com
RECIPE: HOW TO BAKE CHICKEN USING A DUTCH OVEN - JUST …
From justcook.butcherbox.com
DUTCH OVEN ROASTED CHICKEN, CAMPFIRE STYLE! - THE …
From hedgecombers.com
DUTCH OVEN WHOLE ROAST CHICKEN - COOKING FOR MY SOUL
From cookingformysoul.com
5/5 (19)Total Time 2 hrsCategory Main CourseCalories 551 per serving
BEST DUTCH OVEN ROAST CHICKEN RECIPE - HOW TO MAKE …
From thepioneerwoman.com
Cuisine AmericanTotal Time 1 hr 30 minsServings 2-4
EASY DUTCH OVEN CHICKEN RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
TOP 48 BEST CHICKEN DUTCH OVEN RECIPES
From bothwell.keystoneuniformcap.com
DUTCH OVEN WHOLE MISO CHICKEN WITH LEEKS AND WINTER SQUASH
From cultured.guru
40 OF OUR BEST DUTCH OVEN CHICKEN RECIPES | TASTE OF HOME
DUTCH OVEN ROASTED CHICKEN - WHERE IS MY SPOON
From whereismyspoon.co
OUR 10 BEST DUTCH OVEN CHICKEN DINNERS OF ALL TIME
From allrecipes.com
DUTCH OVEN ROAST CHICKEN - WALKING ON SUNSHINE RECIPES
From walkingonsunshinerecipes.com
10 BEST DUTCH OVEN CHICKEN RECIPES YUMMLY - TMAX.PAKASAK.COM
From tmax.pakasak.com
TOP 48 DUTCH OVEN CHICKEN RECIPES - ESTEVEZ.COOLFIRE25.COM
From estevez.coolfire25.com
30 BEST DUTCH OVEN CHICKEN RECIPES - INSANELY GOOD
From chips.pakasak.com
33 AMAZING DUTCH OVEN CHICKEN RECIPES FOR EVERY OCCASION
From whimsyandspice.com
KETO DUTCH OVEN RECIPES - KETO DASH
From ketodash.com
10 BEST DUTCH OVEN CHICKEN RECIPES | YUMMLY
From yummly.com
INSTANT DUTCH OVEN RECIPES | I MADE THIS ROASTED CHICKEN IN THE …
From facebook.com
TOP 44 DUTCH OVEN DINNER RECIPES CHICKEN
From said.hedbergandson.com
SIMPLE ROASTED CHICKEN IN THE DUTCH OVEN - CAST IRON AND WINE
From castironandwine.com
DUTCH OVEN CHICKEN - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
ROAST CHICKEN IN DUTCH OVEN RECIPE - VICKI'S GREEK RECIPES
From vickisgreekrecipes.com
DUTCH OVEN CHICKEN BREAST RECIPES - HELP 4 U
From help.winsingal.com
You'll also love