Instead of buying a rotisserie chicken, try this dutch oven chicken! It’s so versatile and can be eaten as is, on a salad, in a grain bowl, in a wrap, or in tacos.
- 1- 5 lb whole chicken
- 1 lemon, quartered
- 2 shallots, quartered
- Fresh or dried thyme
- 4 tablespoons unsalted butter
- Salt and pepper
- 1 lb carrots, peeled and sliced into chunks
- 2 celery stalks, cut into chunks
- 2 white onions, skin removed and cut into chunks
- 4-5 cloves garlic, whole
- 2 tbsp olive oil
- 1 cup chicken broth (we recommend low-sodium)
- Preheat oven to 450° F with a rack set towards the bottom of the oven.
- Grease the bottom of the dutch oven.
- Pat chicken dry. Melt 2 tbsp butter in the microwave and brush butter all over the chicken. Season chicken with salt and pepper.
- Add shallot, carrot, celery, garlic, and onion to the pan. Scatter fresh thyme or dried thyme on top of vegetables. Add a pinch of salt and pepper. Mix to combine.
- Position chicken in the middle of the pan.
- Cut remaining 2 tbsp of butter into small pats and put throughout the veggies. Drizzle 2 tbsp olive oil on top of veggies.
- Roast uncovered for 35 minutes. Stir veggies halfway through to make sure that they are not sticking to the pan. Pour 1/2 cup chicken broth on top of veggies.
- Flip chicken over to other side. Roast for another 35 minutes. Similar to above, stir veggies halfway through and add in 1/2 cup chicken broth.
- After 35 minutes, turn chicken breast side up. Roast for 15 minutes. After 15 minutes, do the same thing with the other side.
- Chicken should be throughly cooked through. Check for this, or chicken should be cooked to 185 degrees F.
- Place chicken on cutting board and let cool. Slice when cooled and enjoy!