05/12/2026
Easy Dutch Oven Roast Chicken
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Take thawed whole chicken out of the fridge and let it sit at room temperature for 30 minutes before you prep and cook it. This allows the chicken to cook at even temperatures and the juices to distribute.
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Preheat oven to 425* F
Prep your Dutch oven by giving it a good swirl of olive or avocado oil.
Roughly chop one large onion, three carrots and two stalks of celery. Place those in the bottom of your Dutch oven. Sprinkle in a little olive or avocado oil, salt & pepper and add a couple sprigs of fresh thyme.
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Cut one lemon 🍋 into fourths and cut one bulb of garlic 🧄 in 1/2.
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Pat your chicken dry (I use a flour sack towel), including the cavity. Salt and pepper the cavity. Add the cut 🍋 & 🧄 along with 20 or so sprigs of fresh thyme.
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Cover the skin of your chicken with avocado or olive oil (I use olive oil for this). And sprinkle with kosher salt and freshly ground pepper. Place breast up in your Dutch oven. Put the lid on and bake in the oven for one hour.
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At the one hour mark take the lid off your Dutch oven (careful it’s HOT) and return to the oven for 30 minutes (or until the chicken temperature is 165*F). This will crisp up the skin of the chicken.
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Remove chicken from the oven, cover with foil and allow to rest 20 minutes before cutting and serving. This allows the chicken to finish cooking and the juices to redistribute as it cools.
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