Low Iodine Dutch Oven Sage & Thyme Roasted Chicken
Total time1 hr 50 min
Prep time20 min
Cook time1 hr 30 min
5.0(30)
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb)
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- 8 fresh sage leaves
- 6 fresh thyme sprigs
- 4 garlic cloves, smashed and peeled
- 1 lemon, halved
- ½ cup low-sodium chicken broth
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp dried thyme
- ½ tsp dried sage
For serving
- fresh thyme sprigs, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken completely dry inside and out with paper towels — the drier the skin, the better it will brown.
- 2
In a small bowl, combine the olive oil, dried thyme, dried sage, salt, and black pepper. Rub the mixture all over the outside of the chicken and under the breast skin where possible.
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