Dutch Oven Chicken Dinner
Yield: 2 servings
Total Time: 3h 15m
All-in-one meal!
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Accompaniment: Scalloped potatoes
Ingredients
For the chicken
- 1814g chicken, whole
- 4 tbsp unsalted butter, melted
- 1 lemon, quartered
- kosher salt, to taste
- ground pepper, to taste
For the vegetables
- 1 tbsp sunflower oil
- 250mL water
- 2 tsp Better Than Bouillon Roasted Chicken Base
- 319g yellow onion, quartered
- 28g garlic, whole
- 585g russet potatoes, peeled and quartered
- 244g carrots, cut into chunks
- 1 tsp sea salt, fine grain
- ½ tsp ground pepper
For the seasoning (4 tbsp)
- 2 tsp basil leaves
- 2 tsp crushed rosemary
- 1 tsp poultry seasoning
- 1 tsp ground mustard
- 1 tsp lemon pepper seasoning
- 2 tsp garlic powder
- 1 tsp thyme leaves
- 1 tsp paprika
- ½ tsp cumin powder
- ½ tsp chili powder
For the mashed potatoes
- 2 tbsp unsalted butter
- 2 tbsp sour cream
- 4 tbsp heavy cream
- sea salt, fine grain, to taste
- ground pepper, to taste
For the gravy
- Pan drippings, fat removed
- 2 tbsp unsalted butter
- 19g all purpose flour
Instructions
Disclaimer: I am now using a high precision scale (accurate up to 0.1g). In some pics you may notice I am rounding the weight. My husband, the chemist, says this is OK 😂 take it up with him!
Step 1: Quarter lemon.
Step 2: Remove any innards from the chicken then pat the chicken dry. Season to taste with kosher salt and ground pepper, stuff the cavity with lemon, then let rest at room temperature for 1 hr.
Step 3: While the chicken rests gather all of the ingredients for the seasoning and vegetables, including the butter for the chicken.
Step 4: In a small cup combine dried basil, crushed rosemary, ground mustard, lemon pepper seasoning, garlic powder, dried thyme, paprika, cumin, and chili powder. Stir to combine and set aside.
Step 5: Measure the water, add the Better Than Bouillon Roasted Chicken Base and whisk to combine. Set aside.
Step 6: Peel, quarter, and weigh the onions.
Step 7: Peel, and weigh the garlic.
Step 8: Peel, large dice, and weigh the potatoes.
Step 9: Peel, cut into chunks, and weigh the carrots.
Step 10: In a 6Qt Enameled Cast Iron Dutch Oven, toss the veggies with the sunflower oil, sea salt, ground pepper, and 2 tbsp from the seasoning cup.
Step 11: Add the water mixture to the vegetables and set aside.
Step 12: When the chicken is done resting, pat dry again and preheat the oven to 425°F. Melt the butter then use a silicone brush to brush it all over the chicken. Use the remaining seasoning to season the chicken, to taste.
Step 13: Tuck the wings.
Step 14: Use twine to tie the legs together. Once the oven is preheated, roast the chicken, covered, for 45 mins.
Step 15: Uncover the chicken and continue roasting for 45 mins.
Step 16: Remove from the oven. Set chicken on a sheet pan and loosely cover with tinfoil. Let chicken rest while you prepare the gravy and mashed potatoes.
Step 17: Add 2 tbsp butter to a saucepan then add the potatoes. Cover and set aside.
Step 18: Remove the remaining vegetables to a bowl and cover with tinfoil to keep warm.
Step 19: Strain the liquid from the Dutch oven into a fat separator.
Step 20: Add water to reach 450mL (2 cups).
Step 21: Weigh the flour and set aside.
Step 22: In a skillet heat 2 tbsp butter over medium heat for 4 mins.
Step 23: Add the flour and whisk until browned, about 2 mins.
Step 24 Slowly add the pan drippings while whisking and bring to a simmer, about 3 mins.
Step 25: Cook until thickened, about 15-20 mins, whisking frequently. Take off heat and set aside, let rest.
Step 26: Mash the potatoes then add sour cream and heavy cream. Stir to combine.