Description
Here is why a Dutch oven chicken is the easiest, juiciest roast chicken ever.
Ingredients
- 1 broiler/fryer chicken (3 pounds)
- 1/2 teaspoon dried thyme
- 2 teaspoons salt, divided
- 1 large onion, cut into eighths
- 2 celery ribs with leaves, cut into 4-inch pieces
- 4 fresh parsley sprigs
- 8 small red potatoes
- 1/4 cup chicken broth
- chopped parsley, optional
Directions
- Preheat oven to 375°. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with onion, celery and parsley sprigs. Place in a greased Dutch oven.
- Cover and bake for 30 minutes. Sprinkle remaining 1 teaspoon salt over chicken. Add potatoes and broth to pan. Bake, uncovered, 25 minutes longer.
- Increase oven temperature to 400°. Bake, uncovered, until potatoes are tender and a thermometer inserted into thickest part of thigh reads 170°-175°, 10-15 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, sprinkle with chopped parsley.
