Pioneer Woman Roast Chicken in Dutch Oven Recipe
The Pioneer Woman Roast Chicken in Dutch Oven Recipe is a classic. It is the ultimate comfort food for your family.
Ingredients
- 1 whole chicken about 4 to 5 pounds.
- 4 tablespoons of unsalted butter melted.
- 2 teaspoons of kosher salt.
- 1 teaspoon of black pepper.
- 1 tablespoon of fresh rosemary minced.
- 1 tablespoon of fresh thyme minced.
- 1 whole lemon cut into halves.
- 1 whole head of garlic cut crosswise.
- 1 large yellow onion cut into wedges.
- 3 large carrots cut into chunks.
Instructions
Preheat Your Oven
- Set your oven to 400 degrees Fahrenheit. Let it get very hot first.
Prepare the Chicken
- Remove the giblets from the chicken cavity. Pat the skin dry with paper towels. Dry skin makes the best crispy crust.
Season the Inside
- Sprinkle salt and pepper inside the chicken. Stuff it with lemon and garlic. Add some fresh herbs inside too.
Tie the Legs
- Use kitchen twine to tie the legs. This helps the chicken cook evenly. Tuck the wings under the body.
Add the Vegetables
- Place onions and carrots in the Dutch oven. They act as a natural roasting rack. Sprinkle them with a little salt.
Brush with Butter
- Place the chicken on top of vegetables. Brush melted butter all over the skin. Use every last drop of butter.
Add Final Herbs
- Sprinkle the rest of the herbs on top. Add more salt and pepper now.
Roast the Chicken
- Place the pot in the oven. Do not put the lid on. Bake for about 1 hour and 15 minutes.
Check the Temperature
- Use a thermometer in the thickest part. It should read 165 degrees Fahrenheit.
Let it Rest
- Take the chicken out of the oven. Let it rest for 15 minutes. This keeps the juices inside.
Notes
- Always use room temperature chicken for cooking.
- Do not skip drying the skin well.
- Use plenty of butter for extra flavor.
- Add potatoes if you want a full meal.
- Fresh herbs work better than dried ones.
- Let the chicken rest before you slice it.
- Save the bones to make a soup later.