Cooking a chicken in a cast iron dutch oven is probably the most fool proof way of not messing up your roast chicken. We all have days where you just want to throw things in the oven and let it cook for a while and turn out perfect. This recipe is one of those recipes. It is pretty much fool proof and it is so tender and flavorful. Everything goes in one pan so it makes for super easy clean up.
If you do not have a cast iron pan…. no worries you can use aluminum foil and get somewhat of the same effect. I would recommend using the thick aluminum foil apposed to the thin foil. It helps keep the heat in better and make sure you seal the foil to the pan really well. This helps to keep the steam in the pan and remove the foil about 15 minutes before removing from the oven to get a nice brown to the roast chicken. I did this a lot in a pinch when I didn’t have my cast iron on hand or was being used. So, Let’s get started.
1/2 stick butter – room temp
1 tbsp garlic powder
3/4 tbsp onion powder
1 tbsp parsley
1 tbsp paprika
1 tsp salt
1/2 tsp pepper
1 whole roasting chicken
1 onion – diced
2 stalks celery – diced
1/4 to 1/2 cup broth or water
- In a bowl combine the butter, garlic powder, onion powder, parsley, paprika, salt, and pepper. Mix well to combine all of the ingredients. Set aside.
- Chop the onion and the celery and set aside.
- Preheat the oven to 425*
- Pat the chicken dry with paper towel inside and out really well. You don’t want any wet parts. Take your fingers and run them between the skin and the meat of the chicken to release the skin from the meat of the chicken. Do not remove the skin.
- Take some of the butter, about 1/4 to 1/2 of the butter and place between the skin and the meat of the chicken spreading out over the meat.
- Take the remaining butter mixture and spread over the top of the chicken as best as you can.
- Place some of the diced onion and celery into the cavity of the chicken. Place the remaining celery and onion in the bottom of the cast iron pan. Place the chicken on top and season with salt and pepper to taste. Attach the lid and roast for 1 1/2 hours up to 2 hours. * if you are using foil, remove the foil 15 minutes prior to being done so the skin can brown.*
- If you are using a dutch oven remove the lid 10 minutes before being done to get the skin a bit more brown as the cooking process with a dutch oven browns the skin slightly in the process. You do not have to do this step at all if you do not want to.
- Remove the roast chicken from the oven and let rest 10 minutes before removing from the pan. Place on a serving tray or plate and serve.
This roast chicken is so tender and delicious. We love having left overs for the next day to make chicken sandwiches. this recipe is so versatile.
Serve and ENJOY!