Roast Chicken in a Dutch Oven

Roast Chicken in a Dutch Oven

For Christmas, I received this absolutely beautiful cast iron dutch oven. I was so excited when I opened it from the wrappings, cream colored and perfect. There’s nothing that can make a food blogger happier than pretty new dishes and kitchen tools! My big business goal this year, other than out in the garden, is to improve my food styling and photography. Do you have a creative goal like that? I feel like I missed out a lot last year by converting our recipe posts over to a different part of our website. I say no more! Let them have seasonal recipes, as requested from our lovely survey takers.

I decided to try making my traditional oven roasted chicken (pasture raised by friends at Wild Farm) in the dutch oven instead of the cast iron skillet. It turned out amazing! This recipe uses milk and chicken stock to help cook the kitchen in the heavy bottom pan. It makes the skin crispy and delicious. You will love this recipe!

Ingredients + Recipe |

  • 2 tbsp olive oil

  • 1 whole chicken cut into 8 pieces, about 4-5 pounds

  • salt and pepper to taste

  • 1/2 cup mustard, dijon or honey preferably

  • 2 tsp dry mustard

  • 1 cup whole milk

  • 1 cup heavy cream

  • 1 1/4 cup chicken stock

  • 1 tsp whole fennel seeds

  • 1 tsp marjoram

  • 1 onion, quartered

  • 1-2 carrots, julienned

  • 1 cups mushrooms, sliced

  1. Preheat your oven to 400.

  2. In a dutch oven, heat the olive oil on the stovetop over medium heat. Rub down the chicken with salt and pepper, making sure to rub down inside the cavity, and place in the pan. Turn over every few minutes, cooking until the skin has browned. About 8-10 minutes.

  3. While the chicken is cooking, whisk together the mustard, dry mustard, milk, heavy cream, chicken stock, fennel, and marjoram to a large bowl and whisk together.

  4. Add the milk mixture to the pan. Place in the oven and cook covered for 1 hour. Uncover and cook for another 30 minutes to an hour.

  5. During the final 30 minutes, add the onions (separate the layers in the quarters), carrots, and mushrooms. Finish cooking. Sprinkle with more salt and pepper before serving.

I am not sure why, but I am filled with so much happiness looking at this dish! I just love it! This chicken is delicious. The mixture of milk and cream makes it so tender, and the mustard really improves the flavor of not only the chicken but the veggies as well. I feel like this recipe just speaks winter. We are so lucky to be able to eat chicken raised locally and by our good friends! It tastes so much better. I hope that you can enjoy this recipe with a pasture raised bird!

xoxo Kayla

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