Easy Dutch Oven Lemon Chicken
One thing that I really love about the dutch oven is the ease with which I feel it cooks our family’s meals. So far, it has cooked chicken faster than any other roasting method I have used and the result is always tender and juicy compared to roasting in an open cast iron skillet. I have a feeling this has a lot to do with the fact that it cooks for the majority of its time in the oven covered with a lid. I am fascinated by new ways of cooking, and using my dutch oven is one that I am loving more and more each time I use it!
For this recipe, though similar to my milk braised roast chicken, it does not use a milk base or any liquid base really. It is a simple roasted chicken with some herbs and spices, lemon and butter. That’s it! It is a great recipe if you need a quick supper that only takes an hour and half to cook. I felt like this was such an easy one for me because all I really had to do was put it in the pot and wait - not a whole lot of extra steps! I think you will enjoy it for this reason as well.
Ingredients + Recipe |
1 whole chicken, cut into 8 pieces
2 lemons, sliced thinly
1 head of garlic, peeled
1 tbsp oregano
1 tsp salt
1 tsp pepper
1-2 pats of butter
1 tbsp olive oil
2 carrots, peeled and julienned
2-3 potatoes, cubed
Preheat your oven to 375.
Heat your dutch oven over medium heat on the stovetop. Melt 1-2 tbsp butter.
Rub the chicken pieces (breast, thighs, legs, and wings) down with salt and pepper.
Brown the sides of the chicken, flipping after 3-5 minutes.
After browning, sprinkle with any additional salt and pepper and the oregano. Top with the lemon slices and a few pats of butter if desired, though this is entirely optional.
If you would like, you can also roast this with vegetables though you do not have to! Toss any added veggies (carrots, potatoes, etc) with olive oil, salt, and pepper. Add to the dutch oven around the chicken.
Cover with the lid and cook for one hour. After an hour has passed, check the internal temperature of the chicken. Once it has reached 160 degrees F, uncover and cook for an additional 20-30 minutes until the chicken is fully cooked or reaches 165 degrees F.
Let sit 10 minutes before serving. Enjoy!
The lemon flavor, especially in the drippings, is heavy and powerful in this recipe. If you like the idea of lemon but do not like it be overwhelming, I would suggest using only half or one lemon instead of two. The butter helps to make the skin juicy and crisp. It also provides more rich and flavorful drippings that you can drizzle over the meat or whisk into gravy. Feel free to add any seasonal vegetables that you like. Roasting them for the entire length of making the dish helps to keep them soft rather than roasting for the final 20 minutes.
This is a perfect dish to enjoy while waiting for the warmer weather to arrive. I am still going through our pastured chickens from Wild Farm Meats! CSA truly blessed us with a full freezer of delicious food. Enjoy!