{"id":1085,"date":"2021-02-26T22:49:45","date_gmt":"2021-02-27T05:49:45","guid":{"rendered":"http:\/\/www.sparkledesign.net\/fidget\/?p=1085"},"modified":"2021-09-20T14:19:03","modified_gmt":"2021-09-20T21:19:03","slug":"dutch-oven-roast-chicken","status":"publish","type":"post","link":"https:\/\/www.sparkledesign.net\/fidget\/2021\/02\/26\/dutch-oven-roast-chicken\/","title":{"rendered":"Dutch Oven Roast Chicken"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"855\" src=\"http:\/\/www.sparkledesign.net\/fidget\/wp-content\/uploads\/2021\/02\/20210211_213000-1024x855.jpg\" alt=\"Dutch Oven Roast Chicken\" class=\"wp-image-1086\" srcset=\"https:\/\/www.sparkledesign.net\/fidget\/wp-content\/uploads\/2021\/02\/20210211_213000-1024x855.jpg 1024w, https:\/\/www.sparkledesign.net\/fidget\/wp-content\/uploads\/2021\/02\/20210211_213000-300x251.jpg 300w, https:\/\/www.sparkledesign.net\/fidget\/wp-content\/uploads\/2021\/02\/20210211_213000-768x641.jpg 768w, https:\/\/www.sparkledesign.net\/fidget\/wp-content\/uploads\/2021\/02\/20210211_213000-1536x1283.jpg 1536w, https:\/\/www.sparkledesign.net\/fidget\/wp-content\/uploads\/2021\/02\/20210211_213000.jpg 1675w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>When I finally got my Dutch oven at Christmas of 2019, I wanted to use it to roast a whole chicken. I hunted around the Internet and combined some recipes that seemed promising. I love how easy and one-pot it is (since it includes a side dish).&nbsp;We enjoy our roast chicken dinner, and then I pull the rest of the meat off the bones, and use it with the leftover gravy to make <a href=\"http:\/\/www.sparkledesign.net\/fidget\/2020\/12\/11\/skillet-pot-pie\/\">Skillet Pot Pie<\/a> later in the week. Save the carcass of course, for <a href=\"http:\/\/www.sparkledesign.net\/fidget\/2021\/02\/14\/bone-broth-poached-chicken-and-easy-soup\/\">Bone Broth!<\/a><\/p>\n\n\n\n<p><strong>Dutch Oven Roast Chicken with Potatoes or Squash<\/strong><\/p>\n\n\n\n<ul><li>Whole chicken (4.5&nbsp;&#8211;&nbsp;5 lbs)<\/li><li>1 onion, chopped<\/li><li>1 Tbsp ghee or vegetable oil<\/li><li>Kosher salt<\/li><li>2 lbs Yukon gold potatoes or a small butternut squash&nbsp;<\/li><li>3-4 cloves garlic<\/li><li>2-3 sprigs fresh herbs such as thyme or rosemary&nbsp; (or 1\/2 tsp dried)<\/li><li>Bay leaf<\/li><li>1 cup chicken broth<\/li><li>2 Tbsp flour<\/li><li>Salt and pepper<\/li><\/ul>\n\n\n\n<p>Note: Begin prep 3 hours before dinner serving time.<br>Chop 1 onion.<br>Heat 1&nbsp;Tbsp ghee or avocado oil in Dutch Oven over low heat while you prep 4.5 &#8211; 5 lb whole&nbsp;chicken: Place chicken in pie plate.&nbsp;Pat dry with paper towels. Sprinkle liberally with kosher salt. (On breast side; season the back while the breast is browning)<br>Raise heat to medium high and wait a moment. Then, place chicken breast side down. Let it sizzle for one minute, reduce heat, and sear for one additional minute. Remove chicken to the pie plate.<br>Preheat oven to 375.<br>Add onion to pot. Sprinkle with salt and cook, stirring occasionally, until softened and beginning to brown.<br>Meanwhile, cube 4 medium Yukon Gold potatoes or a small butternut squash. Slice 3-4 cloves garlic.<br>When onions are well-browned, stir in&nbsp;potatoes or squash and garlic. Sprinkle with 1\/2 tsp salt and 1\/2 tsp dried thyme if not using fresh herbs. Make a well in the potatoes and lay a bay leaf and&nbsp;several sprigs of fresh thyme or rosemary in the center. Place the chicken, breast side up, on potatoes, piling them up around the edges if needed.<br>Put the lid on the Dutch Oven and place in oven. Bake for 1 hour. Remove lid, baste chicken with juices, and bake for another 30 minutes, or until skin is well browned and chicken is cooked through.<br>Remove from oven and let rest 15 minutes. Then, remove to a shallow dish and tent with foil. Use a slotted spoon to remove potatoes or squash&nbsp;and onions. Add salt and pepper to taste.&nbsp;Cover and keep warm (put into still-warm oven.)<br>Add 1 cup chicken broth to liquid in Dutch oven. Heat until steaming.&nbsp;In a glass measuring cup, make a slurry with 2 Tbsp flour and a bit more&nbsp;chicken broth. Ladle hot liquid into the measuring cup, whisking until smooth. Stir into broth, bring to a simmer, and cook and stir until thickened. Add salt and pepper to taste.<br>Carve chicken, serve with potatoes, gravy and a salad.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This easy one-pot roast chicken dinner includes a side dish.<\/p>\n","protected":false},"author":1,"featured_media":1086,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[44,122,35,113],"_links":{"self":[{"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/posts\/1085"}],"collection":[{"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/comments?post=1085"}],"version-history":[{"count":3,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/posts\/1085\/revisions"}],"predecessor-version":[{"id":1537,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/posts\/1085\/revisions\/1537"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/media\/1086"}],"wp:attachment":[{"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/media?parent=1085"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/categories?post=1085"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/tags?post=1085"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}