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Lodge Cast Iron Dutch Oven Whole Chicken Recipe

A whole roasted chicken ready to eat.
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Ingredients

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Instructions

  1. Wash the chicken and remove the liver, gizzard, neck and other innards from the cavity.
  2. Place the chicken, breast side up in the cast iron Dutch Oven.
  3. Add the chicken broth to the Dutch Oven.
  4. Cut the butter into Tablespoon portions.
  5. Place three Tablespoons of butter between the skin and the uncooked breast meat.
  6. Pierce the lemon with a poultry needle making sure it has 12 holes in it.
  7. Place the lemon inside the cavity of the chicken.
  8. Place the garlic cloves, rosemary, salt and pepper inside the chicken cavity.
  9. Cover the cavity with the chicken fat flap to close it up. If your chicken does not have this, tie the legs together to help hold the cavity closed.
  10. Melt the remaining two Tablespoons of butter.
  11. Add the smoked paprika to the butter and stir well to combine.
  12. Brush the melted butter all over the outside of the chicken.
  13. Place the lid on the Dutch Oven.
  14. Place the Dutch Oven in the oven on the center rack.
  15. Turn the oven on and set it to 450 degrees Fahrenheit.
  16. Bake the chicken for 30 minutes.
  17. Turn the oven off and let the chicken remain in the oven for an additional 30 minutes. Do not open the oven during this time.
  18. Remove the pan from the oven and let it sit for 20 minutes longer.
  19. Remove the lid and check the internal temperature of the chicken. It should be 165 degrees Fahrenheit.
  20. If it is, transfer the chicken to a serving platter*, carve it and serve it.

Equipment

Notes

*You can opt to boil down the juices left in the Dutch Oven to make a sauce for the chicken if you wish.

Find it online: https://experimentalhomesteader.com/dutch-oven-whole-chicken/

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