Happy New Year! 2019 is here! And so is our Dutch Oven Roasted Chicken!
Have I mentioned that I’m doing the Whole 30? I can’t even really tell you why (because I’m not really sure), other than I wanted a challenge. And for my carb addicted, cheese loving, Taco Bell going self, this might be the ultimate challenge. But who knows, maybe I’ll find that I love it and my body loves it and I feel great and…well, hopefully I’ll survive anyway. My stubborn nature will definitely come in handy here. Thanks to my husband (who wasn’t given a lot of choice) and my friend, Lynnea, who are going to be my main source of support and have agreed to do the Whole30 with me. And you. I’m sure you all will support me. Right? Starting with this Whole 30 compliant Dutch Oven Roasted Chicken.
And if anyone else is doing the Whole 30, sound off below, or hit me up on social media! Misery loves company!
Holly isn’t doing the Whole 30 so you don’t need to worry that we’ll be taking the blog off of the deep end this January. And we just joined a new Sweets group, so our Facebook page will still have all of the sweets that you know and love. But for me anyway, I’ll be bringing you healthy, Whole 30 approved recipes this month. (And if you have any Whole 30 compliant recipes that you like/love/recommend/tolerated, please, please, please-share them below!)
The quote that is all over the Whole 30 program is:
- This is not hard. Don’t you dare tell us this is hard. Fighting cancer is hard. Birthing a baby is hard. Losing a parent is hard. Drinking your coffee black. Is. Not. Hard. You’ve done harder things than this, and you have no excuse not to complete the program as written. It’s only thirty days, and it’s for the most important health cause on earth—the only physical body you will ever have in this lifetime.
I so agree that ALL of these things are hard. But really, does it have to be mutually exclusive? It’s going to be HARD.
I, for one, will be starting with this Dutch Oven Roasted Chicken. It’s simple and delicious, reminiscent of meals in Paris. Simply dressed with the garlicky pan juices, this is a filling dinner that even the most picky kids will love. Serve with roasted vegetables or a simple spinach salad for a Whole 30 compliant dinner.
See it’s easy!
Dutch Oven Roasted Chicken
Adapted from America's Test Kitchen, this chicken is both moist and flavorful with minimal hands on time. Dairy free, Whole 30 compliant, free of all major allergens, this one can be enjoyed by everyone!
- 1 fresh whole chicken 4-5 lbs
- 2 tsp kosher salt
- 1/2 tsp fresh cracked pepper
- 1 Tablespoon olive oil
- 2 sweet onions quartered
- 10 cloves garlic smashed
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 teaspoon lemon juice
Make sure your oven racks will fit your covered dutch oven, move as necessary to ensure the dutch oven will be in the middle of your oven. Preheat the oven to 250°F.
Remove the giblets and neck from the chicken. Pat the chicken dry and sprinkle with salt and pepper. Stuff several pieces of onion and 3 of the cloves of smashed garlic into the cavity of the bird.
In a large dutch oven, heat the olive oil over medium high heat. (your dutch oven should be at least as large as your chicken-I use a 5 quart dutch oven for a 4 pound chicken, I go to my 7 quart dutch oven for any larger chicken).
Add the chicken breast side down and cook until browned (approximately 5 minutes). Using a wooden spoon, flip chicken. Add onion and remaining garlic to the bottom of the pan. Cook breast side up until bottom is browned (approximately 5-6 minutes).
Place rosemary and thyme on top of chicken. Cover dutch oven with aluminum foil and then cover. Place into oven and cook until breast registers 160°F on a meat thermometer. (about 80 minutes for a 4 pound chicken)
Remove chicken to a cutting board (or I use my cast iron skillet for presentation on the table). Remove rosemary and thyme from pot. Add lemon juice. Pour juices with onion and garlic into a jar. Carve chicken as desired. Serve juices with onion and garlic with the chicken.
Make sure you save your chicken carcass (bag it and throw it in the freezer). We'll be using it soon!
One big caution, start checking the temperature of the chicken breast before you think you need to. Although most of the time my 4 pound chicken takes approximately 80 minutes to reach the appropriate temperature. The first time I made this chicken I had a slightly smaller bird and it cooked FAST. Which means by the time I checked it-way overcooked. Flavor-great, texture- well...not so great. If you do not overcook the chicken the flavor will be delicious and the texture will be out of this world.
If you don't have a meat thermometer-now is a great time to get one!
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What we used for this Dutch Oven Roasted Chicken:
Dutch Oven. I’ve had several brands of dutch oven. I can’t recommend any of them (they all started chipping) except for this Le Creuset Dutch Oven. Pricey but 100% worth it. I’m pretty sure I’ll be able to hand it down to my grandkids!
Thermapen. This is also pricey. But after throwing away thermometer after thermometer (and not being sure if I should trust them), the Thermapen is my next purchase. Holly swears by hers and America’s Test Kitchen recommends it as well. If you really can’t stomach that price for a digital thermometer, America’s Test Kitchen rates this one as their best midprice thermometer.
Jars. These are my favorite Ball Jars. I use them for sauces, dressings, storing small amounts of things both in the refrigerator and the cupboard. They always seem to be the perfect size, plus they look great!