Category: Main Dish
Looking for a comforting, reliable meal that brings everyone to the table? This Dutch oven roasted chicken delivers tender, juicy meat with crisp golden skin, surrounded by hearty vegetables and aromatic herbs. It’s a one-pot dinner that keeps things simple while still feeling like something special.
Perfect for a cozy Sunday dinner or a gathering with family, this is the kind of meal that fills the kitchen with aroma and the table with something worth slowing down for.
Ingredients
- 1 (4 lb) whole chicken
- 1 head garlic, halved crosswise
- 4 tbsp butter, melted
- 1 red onion, cut into wedges
- 2 tbsp Shawhan Farms Poultry Seasoning
- 1 cup baby carrots
- 2 garlic cloves, grated
- 1 tsp paprika
- Salt and pepper, to taste
- 1/2 cup chicken broth
- 2 cups Yukon gold potatoes, halved
- Fresh thyme and rosemary sprigs (for stuffing)
Directions
- Preheat the oven to 450°F.
- Rub the chicken with melted butter, salt, pepper, and paprika.
- Season the cavity with salt, pepper, and Shawhan Farms poultry seasoning. Stuff with onion wedges, halved garlic head, and herb sprigs.
- Place potatoes, carrots, and remaining onion in a Dutch oven. Season with salt, pepper, and a light drizzle of oil.
- Pour in the chicken broth and place the chicken breast-side up on top of the vegetables. Cover with the lid.
- Roast for 40 minutes covered.
- Uncover and roast for an additional 20–30 minutes, until the internal temperature reaches 165°F in the thickest part.
- Broil for a few minutes at the end to achieve golden, crisp skin.