Dutch Oven Roasted Chicken

Dutch Oven Roasted Chicken

https://pauliesaucerecipes.com/post/dutch-oven-roasted-chicken/

Ingredients
* 1 whole chicken giblets removed. The chicken i used for this recipe was about 4-5 pounds
* 1 tablespoon of salt
* 2 small yellow onions
* 2 lemons
* 6-8 cloves of garlic
* 4 yellow potatoes
* 4-5 sticks of celery
* 4-5 carrots
* 2 tablespoons of poultry seasoning
* ½ cup of dry white wine
* 1 ½ stick of garlic and herb butter
* 5 thyme sprigs
* 5 rosemary sprigs
* Fresh chopped chives for garnish
* ¼ cup of olive oil

Instructions
* Place your chicken on a chicken rack so air can circulate around the whole bird
* Season your chicken with salt and place in your refrigerator uncovered for 4 hours i recommend letting it brine overnight
* Remove chicken from the refrigerator 1 hour before cooking allowing it to come up to room temperature 
* Peel the skin off your carrots and slice into thirds 
* Chop your celery, onions, and potatoes into thirds 
* In a dutch oven add carrots, celery, potatoes, garlic, white wine, olive oil and then season with poultry seasoning 
* Mix so everything get evenly seasoned 
* Add in 1 sliced lemon and 3 rosemary sprigs 
* Stuff your chicken with lemon, onion, rosemary & thyme sprigs 
* Tie the chicken legs together 
* Place your chicken on top of all the veggies 
* Spread garlic and herb butter on top of the chicken 
* Place in your oven at 425 degrees (220°C) for 30 minutes 
* After 30 minutes baste your chicken with the liquid at the bottom of the dutch oven. I find a turkey baster or injector work best for this. 
* Place your chicken back in the oven for another 30 minutes 
* Baste your chicken again and cover with aluminum foil. This will protect the chicken skin from burning 
* Place your chicken back in the oven till the internal temperature reaches 162 degrees (72°C)
* Remove the aluminum foil from the dutch oven and let the chicken rest for 15-20 minutes 
* Slice up your chicken into desired thickness 
* Place over the vegetables it cooked with and garnish with chopped chives