Red Meat Allergy Friendly Dutch Oven Whole Roast Chicken
Total time2 hr
Prep time20 min
Cook time1 hr 30 min
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb)
- 1 ½ tsp kosher salt
- ½ tsp black pepper, freshly ground
- 2 tbsp unsalted butter, softened
- 1 tbsp olive oil
- 1 medium yellow onion, quartered
- 4 garlic cloves, smashed
- 2 medium carrots, cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
- 4 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 lemon, halved
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
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For serving
- 1 tsp fresh thyme leaves, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Pat the chicken thoroughly dry with paper towels, including the cavity. Season the cavity and all exterior surfaces evenly with the kosher salt and black pepper.
- 2
Rub the softened butter all over the outside of the chicken, getting under the breast skin where possible. Stuff the cavity with one lemon half (squeezed slightly to release juice), 2 of the thyme sprigs, and the rosemary sprig.
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