Roast Chicken in a Dutch Oven

I love getting weekly deliveries from Washington’s Green Grocer! Not only am I getting fresh, natural and organic products, but I’m also supporting local farmers and their craft. Another bonus is that it’s teaching me to cook with what I have on hand. So whatever comes in my box that week is what I’ll be using to prepare meals. This week, I added a pasture-raised, free range whole chicken to my delivery. It took me a few days to figure out what to make with it; then it dawned on me why not try my first attempt at making roast chicken! My husband even sent me a Paleo recipe from one of our favorite sites, http://www.thepaleosecret.com, and I looked through the ingredient list and sure enough, I have everything on hand to make this for dinner!

I am tweaking the original recipe a little bit to use what I have in my kitchen. I am also attempting to get a good browning and crisp skin to my roast chicken, so I will be generously using butter. As such, this recipe in no way shape or form will be figure friendly. I love the idea of using a Dutch oven as opposed to a roast pan. I want to be able to tightly cover the chicken to keep the meat juicy and moist.

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Cook Time: 2 hours
Serving Size: 4

Ingredients:

1 whole pasture raised chicken, between 4-5 lbs, patted dry
1 large yellow onion, quartered
6 cloves garlic, left whole
2 sprigs fresh thyme
1 bay leaf
2 tbsp coconut oil
Sea salt and freshly ground black pepper
1 stick of butter, at room temperature
¾ cup organic low sodium chicken broth

Preheat the oven to 250 degrees and move the oven rack to the lowest position.

In a large Dutch oven over high heat, add the coconut oil, onion quarters, garlic, thyme and bay leaf. Saute for a few minutes until soft. Remove from heat.

Rub the chicken with the stick of butter; make sure to get butter underneath the skin as well. Liberally salt and pepper the outside of the chicken. Place the whole chicken in the Dutch oven. Pour in the chicken broth. Cover tightly and place in the oven, cooking it for about 2 hours, until the thickest part of the thigh reads 175 degrees. Check the chicken about every 30 minutes and baste with the juices in the pot. During the last 10 minutes, uncover the Dutch oven and allow to cook under the broiler.

Remove the chicken from the oven and allow to sit on a carving board for about 20 minutes, covered with aluminum foil. Then the chicken is ready to be served.

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3 Thoughts to “Roast Chicken in a Dutch Oven”

  1. Quinn

    a little stubble action. someone forgot to shave

    1. Looking SO good!! Nice braise, roast combination. Thanks for sharing the love for WGG.
      PS Hah! We dare you to find that sexy stubble on a conventionally raised chicken Quinn ; )

  2. Oh wow…that chicken look so tempting! I am getting hungry just by looking at it! Great recipe!

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