Dutch Oven Herb Chicken

The essential roasted chicken everyone needs to know how to make. This recipe is made weekly in our cozy home in the countryside. We absolutely adore it with potatoes and leftovers are amazing on homemade sourdough bread. This recipe is all you need for roasting chicken.

PREP TIME: 20 minutes
COOK TIME: 1.40 hours
TOTAL TIME: 2 hours
SERVINGS: 6

INGREDIENTS

  • 4 leeks, white parts, chopped
  • 6 medium potatoes, quartered
  • 2 medium carrots, cut into chunks
  • 3 medium parsnips, peeled and cut into chunks
  • 2 yellow onions, peeled and quartered
  • 1 lemon, quartered
  • ¼ cup ghee
  • 2 tbsp herbs de provence
  • sea salt and pepper to taste

You will need an 8 quart dutch oven (circle or oval)

DIRECTIONS

Preheat the oven to 425°F.

Place the whole chicken into a dutch oven. Throw in veggies and mix ghee all over the chicken. Stuff ghee inside the chicken cavity. Rub under skin and sprinkle herbs all over. Stuff lemons into the cavity of the chicken. Place chicken breast side up. You can use kitchen twine to tie legs back but I never do!

Cover chicken in the oven for 1 hour and then uncover chicken for another 30 minutes. Once golden brown, remove from the oven. You can add a little broth in between the last 30 minutes to keep chicken moist. 

Allow to rest in the Dutch oven for 15 minutes before serving. Enjoy!

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