I am a big fan of the high heat roasted chicken thatâ€™s been all the rage of late, but a Dutch oven roasted chicken is still a favorite method for a homey one pot meal! It is so easy and never fails to deliver a beautifully bronzed succulent moistÂ chicken along with colorful array of aromatic roasted seasonal vegetables that lays out a comforting meal time after time.Â
No recipe required as the ingredients will vary with the changing of the seasons.
As it is now approaching late fall the vegetables I have used are season appropriate including onions, garlic, turnips, carrots, celery, potatoes, and bell peppers. Herbs used include locally dried rosemary, sage, and thyme, and a bay leaf. All the vegetables are tossed together with extra virgin olive oil and seasoned with sea salt and freshly ground black pepper and roasted along with the chicken.
The whole chicken Iâ€™ve used is free range. Rinse the chicken well and pat dry with a paper towels. Generously salt the interior of the cavity and tuck in a couple of garlic cloves, a sprig of rosemary, and some died sage and thyme, and a bay leaf. Loosen the skin covering the breasts and legs and slip in some butter and rosemary under the skin. Season the exterior of the chicken generously with salt and pepper. Set the chicken aside to come to room temperature.
By all means if you have a Dutch oven this is the time to use it. A cast Iron Dutch oven with a tight fitting lid retains heat beautifully and is ideal for slow roasting. Otherwise use a large casserole dish with lid or a roasting pan with the contents covered tightly with foil.
Set the oven temperature at 350 f /180 c
Lay a single layer of prepared vegetable vegetables in the bottom of the pan and center the chicken on top of them, breast side up.
Tuck the remaining vegetablesÂ in around the chicken, leaving the top of the chicken exposed. Rub with olive oil and season the exposed top of the chicken with salt and pepper again if needed.
Add a half cup of water and cover tightly with the lid. Place in the oven, and roast for 45 minutes.
Open the oven and turn the pan from front to back and roast another 25 minutes, covered.
Then open the oven and remove the lid to expose the top of the chicken.. Increase the temperature to 375 f/ 190 c. Push the pan to the back of the oven and roast another 15 or 20 minutes or until he the top of the chicken is nicely browned.
Remove the pan from the oven and set aside with the lid just ajar to rest for 10 minutes.
Transfer the chicken to a carving board, carve, and serve promptly with roasting liquid spooned over the chicken and vegetables.
Having some warm thick slices of crusty levain loaf is the perfect for accompaniment for sopping up some of that irresistibly flavorsome roasting liquid left in the pan!
Leftovers?: My go to favorite re purposing solution is enchiladas! They are easy to assemble and are always sure to please.
Reheat some of the roasted chicken that has been pulled along with vegetables that have been cut up along with roasting liquid to cover in a saucepan over medium low heat. Cover and bring to a summer.Â
warmÂ corn tortillas on a griddle or in a cast iron skillet. Top with some grated mild cheese. When the cheese begins to melt transfer the now pliable tortilla to a serving plate. Top with hot chicken and vegetables and roll up the enchilada with the seam tucked underneath to hold it together.
Bring the pan liquid to a simmer. Stir together 1 tablespoon of corn starch with 1 tablespoon of cold water, or more depending on the amount of liquid, and add to the simmering pan liquid while stirring for two minutes until thickened. Add salt to taste. Ladle the sauce over the enchiladas garnished with sour cream or Greek yogurt.