Ingredients
Scale
For the Chicken:
- 1 whole chicken (about 4 lbs) or 4-6 bone-in chicken thighs or breasts
- 2 tbsp olive oil (or butter)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika (smoked paprika adds great flavor)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 lemon, quartered
- 4 cloves garlic, smashed
- Fresh herbs (like thyme or rosemary) for stuffing the chicken (optional)
Optional Veggies (for a full meal):
- 4 medium potatoes, diced
- 3 carrots, peeled and cut into chunks
- 1 onion, quartered
- 1 cup chicken broth or water
Instructions
- Preheat and Prep the Chicken: Preheat your oven to 375°F (190°C). If using a whole chicken, remove any giblets from the cavity and pat the chicken dry with paper towels. This helps the skin get crispy.
- Season the Chicken: In a small bowl, mix the garlic powder, onion powder, paprika, thyme, rosemary, salt, and pepper. Rub the chicken all over with olive oil or butter, then sprinkle the seasoning mixture evenly across the chicken, making sure to get under the skin where possible. Stuff the cavity of the chicken with lemon wedges, garlic cloves, and fresh herbs if using.
- Prepare the Dutch Oven: Heat 1 tablespoon of olive oil or butter in your Dutch oven over medium-high heat. Once the oil is hot, add the chicken and sear it on all sides until golden brown (about 4-5 minutes per side for a whole chicken, or 3-4 minutes per side for chicken pieces). This step helps develop a rich, flavorful crust.
- Add Vegetables (Optional): If you want to make this a one-pot meal, add the diced potatoes, carrots, and onion around the chicken in the Dutch oven. Pour the chicken broth or water into the pot to help create moisture and flavor while it cooks.
- Roast the Chicken: Place the lid on the Dutch oven and transfer it to the preheated oven. Roast for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear. If using chicken pieces, check for doneness after 45 minutes, as they will cook more quickly than a whole bird.
- Let the Chicken Rest: Once done, remove the Dutch oven from the oven and let the chicken rest for 10-15 minutes before carving. This helps retain the juices and ensures tender, juicy meat.
- Serve and Enjoy: Serve the chicken with the roasted vegetables, spooning some of the flavorful pan juices over the top. Enjoy the succulent, flavorful chicken alongside the perfectly roasted veggies!
- Prep Time: 15 min.
- Cook Time: 1 hr. and 15 min.
Nutrition
- Serving Size: 4-6 servings
- Calories: 350-400 calories (depending on cuts and additions)
- Fat: 20g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g