Nothing beats a plump, moist and perfectly roasted chicken when it comes to comfort food! And while cooking one is a fairly straightforward process, there are a variety of tips and tricks that you can use to make the difference between mediocre and mouthwatering.
The simplest solution to guaranteed success is to invest in a dutch oven. These one-pot wonders can be lined with yummy fresh vegetables, which roast together with the chicken to produce an easy, delicious and nutritious meal. No flavor is lost as the aromas and juices mingle inside the dutch oven while the bird slowly roasts, resulting in the moistest, tenderest and most flavorsome roasted chicken and potatoes that you've ever had!
For a nice, even roast, create some space around the chicken. Layer your vegetables so that the bird sits off the bottom of the Dutch oven, but not so high that it touches the lid. Make a small indentation in the vegetables to allow space for the steam to pass under the chicken.
Aim for one hour of covered roasting, allowing the juices from the chicken to flow and flavor the bed of vegetables. This is where the magic happens and ensures that you end up with moist, tender meat.
At around 60 minutes, take the lid off the Dutch oven and enter the crisping phase. Allow 30 minutes of further cooking and remove when the skin is golden and crispy - no basting required. Once you've tried some Dutch oven chicken recipes, you'll wonder what you ever did without it!
This simple yet delicious recipe for Dutch oven roast chicken is tender and juicy on the inside, crispy and flavorsome on the outside. Cooked together with potatoes, it makes for an easy one-pot meal for the whole family.
Cover the Dutch oven and roast the chicken for around one hour, followed by 30 minutes uncovered to crisp. Basting is optional but not really necessary.
This is the simplest and quickest method, but you could also play with the temperature/time ratio for even more tender, falling-off-the-bone meat. Preheat your oven to 315 ºF and allow the chicken to slow cook in the Dutch oven for up to 5 hours, in this case, you should baste every hour or so. Experiment and find your perfect match!
Allow the chicken to rest for at least 10 minutes before serving.
Voila! The most delicious, juicy and crispy roast chicken you've ever cooked. Feel free to add other veggies - parsnips, beets, carrots, celeriac, and rutabaga are all excellent choices. Basically you can throw in anything that takes a long time to cook. Some people prefer to keep their veggies in a separate roaster because they don't get as soggy from all the chicken juices, but it's entirely up to you! Personally, I think that cooking a whole chicken together with yummy root vegetables is the most convenient and tastiest way to make a nutritious meal with very little preparation time.
Don't forget to save the bones and carcass to make a nutritious broth later on, and most importantly, enjoy!