Ingredients:

  • 1 (3-4 pound) whole chicken, giblets removed and patted dry
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 lemon, quartered
  • 1 yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1/2 cup chicken broth or white wine (optional, for deglazing)

Instructions:

  1. Pat the chicken dry inside and out with paper towels. This is crucial for crispy skin!
  2. In a small bowl, combine olive oil, salt, pepper, paprika, garlic powder, and onion powder. Rub the mixture all over the chicken, inside and out.
  3. Stuff the cavity with the lemon quarters, half of the quartered onion, rosemary, and thyme sprigs.
  4. Place the remaining quartered onion, carrots, and celery in the bottom of the Dutch oven.
  5. Place the seasoned chicken on top of the vegetables in the Dutch oven. Cover with the lid.
  6. Roast in a preheated oven at 400°F (200°C) for 1 hour 15 minutes.
  7. Remove the lid and continue roasting for another 15-30 minutes, or until the skin is golden brown and crispy and the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Use a meat thermometer to be precise!
  8. Remove the Dutch oven from the oven and let the chicken rest in the Dutch oven for 10-15 minutes before carving. This allows the juices to redistribute.
  9. Remove the chicken from the Dutch oven. If desired, deglaze the pot with chicken broth or white wine over medium heat, scraping up any browned bits from the bottom. Simmer for a few minutes to reduce slightly.
  10. Carve the chicken and serve with the pan sauce (if made) and roasted vegetables.