Roasted whole chicken is a timeless and quintessential poultry preparation and may be second most recognizable after the Thanksgiving turkey. This recipe is phenomenal.
Whole chicken is roasted in a Dutch Oven on top of fall vegetables with fragrant herbs and soft rustic bread. Chicken is tender and juicy on the inside with perfectly crispy skin on the outside and the vegetables are extra flavorful from the fat rendered from the chicken.
There is two steps to achieving that perfectly crispy crackled skin and moist chicken meat with caramelized vegetables.
We start by baking the chicken and veggies in a covered Dutch Oven to keep all the juices inside and to ensure tender chicken. Then we open the ditch oven and bake the chicken for another 30 minutes to crisp up the skin on the outside. This technique is absolutely foolproof and the chicken comes out perfectly cooked every single time.
Vegetables are a great culinary complement to the chicken and a great tool for keeping it sitting a little bit higher in a dutch oven to ensure even roasting. Once roasted they form almost like a warm, fall vegetable bread salad/stuffing. Bread soaks in all the delicious juices from the chicken becoming infused with savory chicken flavors.
Let the chicken rest on a board before cutting and serve with the fragrant stuffing. Follow the steps below to roast the best whole chicken.