How To Make The Best Homemade Dutch Oven Chicken To Wow Your Friends And Family!
This comforting fall/winter recipe features a whole roasted chicken cooked in a Dutch oven with a savory mix of caramelized vegetables, apples, and aromatic herbs. The chicken's crispy skin and tender meat are complemented by a rich, flavorful broth made from fennel, carrots, cabbage, and a touch of nutmeg. Perfect for cozy dinners, this hearty one-pot meal is sure to warm you up and fill your home with delicious aromas. Plus, save the leftovers to make a flavorful homemade chicken stock!
Servings 8 people
Calories 301kcal
Ingredients
- 1 whole chicken 3-5 lbs.
- 1 medium onion
- 2 medium celery stalk
- 2 medium carrot peeled
- 1 bulb fennel
- 1 medium lemon
- 1 medium apple
- 1/2 head green cabbage or whole if preferred
- 2 Tbsp rosemary chopped
- 1/2 cup dill chopped
- 4 cloves garlic
- 3 Tbsp unsalted butter or bacon grease
- 3 bay leaves
- 1/2 Tbsp nutmeg
- 2 Tbsp salt plus more to taste
- 1.5 Tbsp white pepper can be ground black pepper if not available
- 3 cups water
Instructions
Prep Ingredients:
- Gather all ingredients and utensils (Mise en place).
- Remove the whole chicken from packaging and discard any extra contents from the cavity
- Pat the chicken dry with paper towels.
Season the Chicken:
- Rub 1.5 tablespoons each of salt and pepper on the exterior of the chicken.
Prepare Oven & Dutch Oven:
- Preheat the oven to 425°F.
- Place the Dutch oven (or large pan/skillet if not using a Dutch oven) on medium heat on the stove.
Prepare Vegetables and Herbs:
- Peel and roughly chop carrots (can do an oblique cut for presentation).
- Cut fennel bulb, onion, cabbage, and apple into strips or chunks.
- Dice celery, mince garlic, slice lemon into rings, and chop rosemary and dill.
Brown the Chicken:
- Add butter or bacon grease to the hot Dutch oven.
- Stuff the chicken with dill and lemon slices, then truss the legs.
- Place the chicken breast-side down in the Dutch oven and cook until skin is golden brown. Flip and brown the other side.
- Remove chicken from the pan and set aside.
Cook:
- Add fennel, onion, carrots, celery, apple, and cabbage to the Dutch oven with ½ tablespoon of salt.
- Let vegetables cook down and stir every minute until they begin to soften and onions become translucent.
- Add bay leaves, nutmeg, rosemary, and garlic. Cook for another minute.
- Add 3 cups of water and scrape the base of the pan to deglaze it.
- Place the chicken on top of the vegetables in the Dutch oven.
- Cover with a lid and place the Dutch oven in the oven.
- Roast for 1 hour.
- Remove the lid and continue roasting for 10 minutes or until the chicken reaches an internal temperature of 165°F.
Rest and Serve:
- Remove from the oven and let the chicken rest for 5-10 minutes.
- Carve the chicken and serve with vegetables and broth. Garnish with extra chopped dill if desired.
Nutrition
Calories: 301kcal | Carbohydrates: 19g | Protein: 24g | Fat: 15g | Fiber: 6g | Sugar: 8g
