On Sundays at my house, after we go to church, we go to Walmart or Fred’s and pick up a juicy fresh rotisserie chicken for lunch… Sometimes though they are sold out and we don’t get to enjoy the renaissance age in our own home. I have loved the idea of being able to cook a whole chicken myself but thought it would be a hard thing to do. I only cook a whole turkey once a year and it takes hoursssss so I imagined the chicken to be just as intense. Well surprise surprise it was super easy! I recently bought a dutch oven for $29 and was itching to make something in it. I went to the store and saw you could buy a whole chicken for $4 and went home and created this recipe. I hope you enjoy!
- 1 whole chicken
- 4 cups diced potatoes
- 1 large onion chopped
- 3 tbsp butter
- 2 tsp salt plus some
- 2 tsp black pepper
- 1 tsp onion salt
- 1 tsp paprika
- 1 tsp of your choice of seasoned salt
- 3 tbsp minced garlic
- 2 rosemary sprigs
- 1 cup chicken broth
- Preheat oven to 475.
- Remove insides from chicken and wash. Pat dry. Set aside.
- Place 2/3 of onion in bottom of dutch oven with all the potatoes.
- Take all of the spices and mix together in small dish.
- Take chicken and salt and pepper inside of cavity. Be generous with this because this is where the flavor cooks through to the meat.
- Set chicken on top of onions and potatoes in dutch oven. Place 1 sprig of rosemary, 1 tbsp butter, 1 tbsp minced garlic, and 1/3 of onion inside chicken cavity.
- Slice 1 tbsp butter very thinly until you have a few pats of butter. This is best if the butter is very cold. Take butter pats and slide between chicken meat and skin (this helps the skin get crispy), disperse evenly.
- Melt last tbsp of butter in microwave. Pour into bowl with spices and add rest of garlic. Pour over the whole top of chicken.
- Take rosemary and sprinkle on top of chicken.
- Pour chicken broth on top of potatoes only! If it goes on chicken it will wash away the spices.
- Place in oven without lid for 15 minutes. After 15 minutes turn oven down to 350 and baste chicken.
- Cook until meat thermometer comes back at 165 degrees. I think it is about 1 hour (give or take) of cooking but I just do it in 20 minute increments until it’s cooked.
- If the chicken is getting too crispy place the lid on top.
- After the chicken is finished. Pull out of oven and baste again. Let sit for 10 minutes before cutting. After cutting pour the juices in the bottom of the pan over the cut meat.
- ENJOY!
If you do not have a dutch oven you can use a large casserole dish and put aluminum foil over the chicken if it gets to crispy.
Isabel Pearson 