Dutch ovens are such an easy way to roast chickens. It’s an easy one pot meal that pretty much cooks itself once you’ve popped it into the oven. My lime garlic rosemary roast chicken recipe gives you an incredibly moist and delicious chicken in about an hour. I don’t use a whole lot of salt in my cooking, so feel free to add more for seasoning. Serve with crusty bread or mashed potatoes. Bon appetit!
1 5 pound whole chicken or cut up if you’d like
6 carrots chopped up
4 stalks celery chopped up
1 large onion chopped up
8-10 cloves of garlic minced
3 tablespoons fresh rosemary + 2 stalks
Zest of one lime
4 tablespoons of softened butter
1 teaspoon Lawry’s garlic salt
1 teaspoon salt
1 tablespoon grapeseed or olive oil for browning chicken
1. Preheat oven to 350.
2. Rinse and pat dry chicken
3. Gather up ingredients, chop up vegetables, and set aside
4. Combine softened butter, rosemary and minced garlic.
5. Rub salt and garlic salt on chicken – inside and out and then apply butter/rosemary/garlic paste all over chicken. Stuff the cavity of the chicken with 2 stalks of rosemary.
6. Heat up oil in dutch oven on high. Brown chicken breast side first – it will form a nice crust. Flip over and brown the chicken on the back side. Add vegetables to surround the chicken. Cover dutch oven and place in oven for 60-75 minutes.
7. Remove from oven when an instant thermometer reads 165 degrees for the chicken breast or 165-175 degrees for the chicken thigh.