Dutch Oven Chicken

Cooking in a Dutch oven ensures the chicken is moist and flavorful, but still gets that awesome golden-brown, crispy skin with the amazing flavor combination of lemon, garlic, and rosemary.

Ingredients

• whole organic chicken about 4-5 lbs  ·  1 
• kosher salt  ·  2 tablespoons 
• butter (1/2 stick)  ·  4 tablespoons 
• cloves garlic 3 minced, 3cut in half  ·  6 
• lemons  ·  2 
• Herbies Pepper Black Asta (ground)  ·  1 teaspoon 
• Herbies Rosemary Leaves (whole)  ·  1 tablespoon 
• Herbies Thyme Leaves (rubbed)  ·  1 teaspoon 
• Herbies Rosemary Leaves (ground)  ·  2 tablespoons 
• potatoes cut into 1" cubes  ·  4 cups 
• red onion, sliced in 4 thick slices  ·  1 
• carrots cut into 1" cubes  ·  1 cup 
• butternut squash cut into 1" cubes  ·  2 cups 

Instructions

Arrange a rack in the lower third of the oven, remove the racks above it, and preheat to 475°F.

Mix the potatoes, carrots, squash, onions and thyme with olive oil, kosher salt and black pepper in the Dutch oven and when fully coated and mixed make a layer across the base of the Dutch oven for the chicken to sit on.

Create the Butter Rub

• Melt butter in small Pyrex bowl
• add minced garlic
• Herbies Rosemary Leaves (ground)
• the zest of the two lemons,
• plenty of kosher salt and black pepper

Set aside.

Cut the zested lemons in half; reserve the juice and separately save the lemon rinds

• Prepare chicken by removing giblets and patting dry with paper towels.
• Stuff the cavity of the chicken with the lemon rinds, onion scraps, 2 garlic cloves, and Herbies Rosemary Leaves (whole)
• Season inside and out with the salt and pepper - it's OK - use a lot in here
• Tie the legs together with kitchen twine
• Place the chicken in Dutch oven on top of the vegetable layer

The butter rub will have hardened slightly by now. - Using your hands, slather the mixture liberally over every part of the chicken and under the breast skin - being careful not to tear the skin - it’s important to spread the mixture liberally over the entire chicken and to separate the skin from the top of the breast and spread some of the butter underneath carefully without tearing the skin

Pour reserved lemon juice over the chicken.

Roast uncovered for 15 minutes at 475°F. - Reduce heat to 375°F and continue to cook covered for approximately 20 minutes per pound, basting at least once or twice throughout cooking and them uncover again for the last 15 minutes of cooking. Remember that browning - not burning - is actually good. The skin should become crisp and golden.

Check the temperature using a thermometer inserted in the thickest part of the thigh or breast - your bird is done at 165°F. If less than 165°F - then roast uncovered for 15 minutes, or until the internal temperature reaches 165°F

If chicken starts to burn on top and the internal temperature is not high enough yet, you can place the lid - or tent it with foil - on top to avoid direct heat and prevent further burning.

When done the juices should run clear and the meat will be quite tender, like a rotisserie chicken.

Remove the pot from the oven and let the chicken rest uncovered for 15 minutes before carving.

Jenny's Tips: -

• If you like your vegetables with a little caramelization, then place them on a flat baking tray and return them to the hot oven for about 10 minutes to brown them.
• You can also make a sauce from the pan juices, reduce on the stovetop and spoon over the sliced chicken.
• If this is too much chicken for you substitute a game hen and only use half the quantity of vegetables.

Amourette Chardonnay

A Montrachet style wine with soft pear nose, wonderful mineral in the center palate and a touch of butterscotch on the finish.

Fizz Sparkling White

A wonderful Champagne-style Sparkling White Wine with perfect balance, not overly fruity nor too dry.

Pepper Black Asta, ground

Herbie's Peppercorns Black Asta *(American Spice Trade Association)* are high quality, naturally cleaned Sarawak black peppercorns.  

Rosemary Leaves (whole)

Use these whole, rosemary leaves on roasted meat and in casseroles.

Rosemary Leaves, ground

Rosemary is a woody, perennial herb with fragrant evergreen needle-like leaves. A member of the mint family it is somewhat drought tolerant.

Thyme Leaves, rubbed

Thyme is used to flavor meats, soups and stews.