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Serve your Baked chicken alongside my FAVORITE green beans:
Rub the chicken generously with sea salt, pepper, Italian seasoning, and butter/ghee.
Remove the lid and roast for 30 minutes more until the skin is golden brown.
Allow the chicken to rest for at least 10 minutes before serving.
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Simple Dutch Oven Baked Whole Chicken
Everyone needs to know how to cook a whole chicken.
All you need is a GOOD recipe!
This recipe is SUPER SIMPLE and produces absolutely delicious results.
Crispy skin, juicy-flavorful meat. You’ll check all the boxes!
With the weather cooling down in the evenings, it’s about that time to start using our ovens again!
With a handful of basic ingredients + a few minutes of prep, your kitchen will smell phenomenal while your chicken is baking and you can sit back and relax!
I’ve written a lot about how our family is looking for ways to reduce (or just keep under control) our family food budget.
Cooking a whole chicken (especially when they’re on SALE) is an excellent way to save some money over the often more expensive pre-trimmed chicken parts.
What does shopping the sales mean?
For me it means that I have a few ideas for recipes and meals I’d like to make that week BUT I’m VERY flexible.
I grab whatever veggie is on sale at the store that week (OR farmers market…or possibly ready in the garden).
The same goes for protein.
As I’m walking through the store, when I see something is discounted that week…well that then becomes our protein of choice.
It’s always a balance between making GOOD choices while also not overspending on items that aren’t as affordable at the time.
Serve your Baked chicken alongside my FAVORITE green beans:
Honey Dijon Green Beans:
4 servings
Ingredients:
-
4 medium carrots, chopped
-
1-1/2 lbs small red potatoes, Yukon gold potatoes, or sweet potatoes, chopped into large pieces
-
1 large onion, cut into large chunks
-
6 cloves fresh garlic, divided
-
4 lbs whole chicken
-
sea salt and ground black pepper, to taste
-
1 Tbsp Italian seasoning
-
3 Tbsps ghee or grass-fed butter, melted
-
1/2 a fresh lemon
-
4 fresh rosemary sprigs
Instructions:
Preheat your oven to 375 degrees f.
Add your prepared vegetables and 4 garlic cloves to the bottom of a large Dutch oven or oven-proof dish.
Place the chicken on top of the vegetables.
Rub the chicken generously with sea salt, pepper, Italian seasoning, and butter/ghee.
Place half of the lemon, 2 garlic cloves, and herbs inside the chicken cavity.
Cover with the lid and bake in the preheated oven for one hour.
Remove the lid and roast for 30 minutes more until the skin is golden brown.
Chicken should read 165 degrees f. using a probe thermometer in the thickest part.
Allow the chicken to rest for at least 10 minutes before serving.
Enjoy!
💚Rachel
Ingredients
- 4 medium carrots, chopped
- 1-1/2 lbs small red potatoes, Yukon gold potatoes, or sweet potatoes, chopped into large pieces
- 1 large onion, cut into large chunks
- 6 cloves fresh garlic, divided
- 4 lbs whole chicken
- sea salt and ground black pepper, to taste
- 1 Tbsp Italian seasoning
- 3 Tbsps ghee or grass-fed butter, melted
- 1/2 a fresh lemon
- 4 fresh rosemary sprigs
Instructions
- Preheat your oven to 375 degrees f.
- Add your prepared vegetables and 4 garlic cloves to the bottom of a large Dutch oven or oven-proof dish.
- Place the chicken on top of the vegetables.
- Rub the chicken generously with sea salt, pepper, Italian seasoning, and butter/ghee.
- Place half of the lemon, 2 garlic cloves, and herbs inside the chicken cavity.
- Cover with the lid and bake in the preheated oven for one hour.
- Remove the lid and roast for 30 minutes more until the skin is golden brown.
- Chicken should read 165 degrees f. using a probe thermometer in the thickest part.
- Allow the chicken to rest for at least 10 minutes before serving.
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