Whole 30 Dutch Oven Whole Roast Chicken

Total time2 hr

Prep time20 min

Cook time1 hr 30 min

This one-pot roast chicken starts with a hard, high-heat sear right in the Dutch oven, so the skin turns deep golden before it ever sees the oven's dry heat. Lemon, thyme, and rosemary get tucked into the cavity for aromatic depth, while onion, garlic, carrots, and celery roast right alongside the bird, soaking up all those savory juices. A splash of chicken broth in the bottom of the pot keeps everything moist under the lid, then helps build a simple pan sauce once the chicken comes out to rest. The result is tender, juicy meat with crisp skin and a platter of vegetables that taste like they've been simmering all day. It's a whole-foods, produce-and-protein-forward dinner that fits neatly into a Whole30 kitchen, no fuss required. Carve it up, spoon the reduced pan liquid over the top, and finish with a scatter of fresh thyme for a dish that feels like a special occasion on an ordinary weeknight.

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Ingredients

4 servings

1 whole chicken (3.5–4 lb)
1 ½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
See all
½ tsp black pepper, freshly ground
2 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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

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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