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Dutch Oven Whole Roast Chicken

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This classic whole roast chicken is a no-fail dinner centerpiece—crispy skin, juicy meat, and aromatic vegetables all in one pot. With apples, lemon, herbs, and a buttery finish, this recipe delivers rich flavor with minimal fuss. Double the servings means twice the goodness and plenty of leftovers.

Ingredients

Scale

2 whole chickens (3 lbs each)

4 tbsp olive oil

1 tbsp Italian seasoning

2 tbsp salt

1 tbsp ground black pepper

2 apples, sliced

2 large yellow onions, sliced

2 heads garlic, halved crosswise

Juice of 1 lemon

4 tbsp melted butter, divided

4 carrots, chopped into 2-inch pieces

2 medium potatoes, peeled and cubed

2 tsp parsley, chopped (for garnish)

Instructions

Preheat Oven: to 375°F (190°C).

Season Chickens: Pat chickens dry. Rub each with olive oil, Italian seasoning, salt, pepper, and lemon juice.

Stuff & Arrange: Stuff chickens with apple slices, half the onion, and garlic. Place in a large Dutch oven or roasting pan. Surround with remaining onions, carrots, and potatoes.

Roast: Drizzle chickens with half the melted butter. Cover and roast for 1.5 hours. Remove lid, baste with remaining butter, and roast uncovered for 20–30 more minutes, until skin is crisp and internal temperature reaches 165°F (74°C).

Rest & Serve: Let rest 10–15 minutes. Carve and serve with veggies. Garnish with parsley.

Nutrition

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