Whole Chicken in Dutch Oven
For tonight's dinner, hopefully it turns out okay.
1 whole chicken, about 4.5 to 5 pounds*
1 lemon
3 cloves garlic
1 small onion
fresh herbs - rosemary, sage, thyme
salt, pepper, paprika
olive oil
Preheat oven to 375 degrees. Oil 5-quart dutch oven. Clean out chicken cavity and place breast up on cutting board. Pat skin dry. Cut lemon in eighths, and onion in quarters. Stuff chicken with: quartered onion, herbs, and 6/8 lemon pieces. Use remaining lemon to rub/squeeze over skin of chicken. Set stuffed chicken in oiled dutch oven with the squeezed pieces of lemon. Season outside of chicken with salt, pepper, and paprika to taste. May also use any remaining fresh herbs. Spray seasoned chicken lightly with olive oil. Cover dutch oven and bake for 1 hour. If internal temp of chicken is at least 160 degrees, remove from oven and let sit for 10 minutes. If not yet at 160, return to oven for 20 minutes.
* A 5-quart dutch oven will hold up to a 5 pound whole chicken. Just be careful not to push it, as you don't want the breast touching the lid.
UPDATE: It did turn out nicely. Moist throughout, and mildly but pleasantly flavored. Could add garlic powder to the outside, and a little more black pepper. Could add more herbs to the cavity.
Cooking time was about 1:10 for 4.8 pounds - chicken, onion, and lemon were close to room temp at the start.
1 whole chicken, about 4.5 to 5 pounds*
1 lemon
3 cloves garlic
1 small onion
fresh herbs - rosemary, sage, thyme
salt, pepper, paprika
olive oil
Preheat oven to 375 degrees. Oil 5-quart dutch oven. Clean out chicken cavity and place breast up on cutting board. Pat skin dry. Cut lemon in eighths, and onion in quarters. Stuff chicken with: quartered onion, herbs, and 6/8 lemon pieces. Use remaining lemon to rub/squeeze over skin of chicken. Set stuffed chicken in oiled dutch oven with the squeezed pieces of lemon. Season outside of chicken with salt, pepper, and paprika to taste. May also use any remaining fresh herbs. Spray seasoned chicken lightly with olive oil. Cover dutch oven and bake for 1 hour. If internal temp of chicken is at least 160 degrees, remove from oven and let sit for 10 minutes. If not yet at 160, return to oven for 20 minutes.
* A 5-quart dutch oven will hold up to a 5 pound whole chicken. Just be careful not to push it, as you don't want the breast touching the lid.
UPDATE: It did turn out nicely. Moist throughout, and mildly but pleasantly flavored. Could add garlic powder to the outside, and a little more black pepper. Could add more herbs to the cavity.
Cooking time was about 1:10 for 4.8 pounds - chicken, onion, and lemon were close to room temp at the start.