Roasted chicken is one of those comfort foods that I can’t live without. And if it’s as easy as putting it and some veggies in a pot together to cook then I’m all in. Especially if when it comes out of the oven it’s been infused with earthy flavor and so juicy and tender the meat falls off the bones. If you’ve been following along with me so far on this journey then you will surely see that I am literally a slow food cook. While I can understand the appeal of the Instant Pot and having dinner just done, I prefer to cook in more traditional ways. For me some of the enjoyment of food comes from the time I spend waiting in anticipation. I like my house filled with the smells of roasting chicken and I don’t mind waiting for a slow food meal. It may not be practical every night of the week but I encourage all my readers to slow down at least once a week and take the time to enjoy the whole process of a fine meal with the family. The preparation time for a Dutch Oven Chicken is only 30 minutes or so and then you will have 3 hours while it’s in the oven to relax and know that a wholesome, thoughtful meal is on the way.
If you like to eat at 6 o’clock then start prepping the chicken a veggies at 2:30.
Recipe yields 4-6 portions.
1 Whole 4 Pound Organic Pastured Chicken
3 Medium Size Fresh Turnips
3 Medium Size Yukon Gold Potatoes
3 Medium Size Carrots
1/4 Pound Small Shitake Mushrooms
8 Cloves Garlic
6 Sprigs Thyme
3 Tablespoons Butter
4 Teaspoons Salt
3 Teaspoons Pepper
Preheat your oven to 350°. Wash the turnips and potatoes and peel the carrots. Cut all the veggies into quarters. Use one tablespoon of the butter to grease the inside of your dutch oven. Add the cut veggies and make a well in the center pushing the veggies up the side of the dutch oven. Generously salt and pepper the cleaned, dried chicken. Fill the cavity with the fresh thyme reserving one sprig for later. Add the chicken to the dutch oven and press it gently into the well you made with the veggies. Add the remaining butter in patties to the top of the chicken. Scatter the mushrooms, garlic and remaining thyme around the sides.
Add the lid to the dutch oven and pop it into your preheated oven. Bake covered for 2 1/2 hours. Remove the lid and finish the chicken uncovered for 30 more minutes.
Remove the chicken and let it rest for 10 minutes before serving. Serve the chicken and vegetables in a shallow bowl with some of the juices from the dutch oven.