Roasting A Simple Chicken, Dutch Oven Style

I could have browned this guy a little bit more, but I just couldn’t wait!

If you have never had any luck roasting a chicken, this is the recipe to try!  Dare I say, it will become your mainstay method. It is all about the Dutch Oven. The chicken being snugly tucked in allows the juices to circulate without being “roasted out”.  It is really a magical process. The comfort that a beautiful roasted chicken provides is something that I can not describe.  It is one of those foods that makes the heavens sigh.  And the best part, it goes beyond providing one delicious meal.  It keeps giving in the form of stock, soup, salad, chicken pot pie and sandwiches.  It is a meal that is so basic and simple but allows for creativity and new flavors to be discovered.  Happiness, to me, is a simple, roasted chicken!

Prep Time: 5 minutes             Roasting Time: Roughly 1 1/2 hours depending on the bird


One 5 lb roasting chicken, rinsed and patted dry

Sea Salt and Freshly Ground Pepper, to taste

Olive Oil

A couple of garlic cloves (no need to peel)

Fresh herbs such as sage, rosemary, parsley or thyme (totally optional)


1.  Preheat oven to 400 degrees

2.  Place your chicken in a Dutch Oven so that he is nice and snug.  Trust me, your taste buds will thank you for going through the trouble of finding a Dutch Oven.

3.  Generously salt and pepper the inside of the chicken and throw the unpeeled garlic cloves in along with the fresh herbs, if you are using them.

4.  Generously salt and pepper the outside of the chicken and drizzle with olive oil and put into the oven.

5.  Roast for about 1 1/2 hours. I am not precise here, but this is the time that I have always found to be perfect. For smaller birds, it might be less time and for larger birds it might be more time. Have faith that you will know when it’s done!  Hint:  When the skin is browned to a nice rich color.

Note:  Always let your chicken rest for about 15 minutes before you slice.  This gives the juices time to settle.

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