Thursday, August 8, 2013

Dutch Oven-Roasted Chicken

Whole Chicken (5-6 lbs)

Stick of butter

Kosher Salt 

Black Pepper

Herbs (I used a chicken seasoning)

Garlic Cloves

Rosemary Sprigs


Apple (what I had on hand)

Hickory BBQ Sauce (added red wine & soy sauce for a little tang)

Vegetables (potatoes carrots and onions)

Dutch Oven

Preheat oven to 400 degrees.

Melt butter in Dutch oven store top.

Prep the chicken (remove insides and rinse well) salt and add herbs all over, cavity too. Stuff the cavity with garlic cloves, apple slices, rosemary sprigs and half of lemon.  

Put the chicken in the Dutch oven breast side down. Add half of the BBQ sauce mix and rub all over, reserve half for later (I only used half a bottle total). Slice the lemon and put on top of the chicken with a few sprigs of rosemary. I also put 2 pieces of butter on the top.

Add vegetables (rough chop)

Place the lid on the dutch oven and put it in the oven. Cook for about 30 minutes. 

Flip the chicken over (breast side up) and add 1/2 of what's left of the BBQ sauce mix. Cover and cook for another 30 minutes. 

Remove the lid add the remaining BBQ mix and finish cooking until the juices run clear when poking the leg (about 15-20 minutes). 

Remove from the oven and let sit for 15 minutes before serving.


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