Want a great way to save money? Swap out a pack of chicken breast for a whole chicken. I can get at least 2 meals from a whole chicken, use the drippings to make gravy and use the bones to make 2 huge batches of bone broth. I think that’s a win. Here is how I roast a whole chicken in my Dutch oven. FYI this recipe was inspired by Natasha’s Kitchen. I will leave her info below.
What you’ll need:
3 large carrots
1 1/2 onions
1 stick melted butter
paprika, onion powder, parsley flakes, dried thyme, garlic powder
salt & pepper
1 whole chicken
4 garlic gloves
1 tbs butter
1 tbs flour
Preheat oven to 425 degrees
Chop carrots and 1 onion into large pieces and place those at the bottom of the dutch oven or roasting pan.
In a separate bowl mix together 1 stick of melted butter, juice from 1/2 lemon, paprika, onion powder, parsley flakes, dried thyme, garlic powder, salt & pepper and set this to the side. To be honest I don’t measure my spices for this recipe but if you want exact measurements go to Natasha’s Kitchen and search “whole chicken instant pot.”
Now it’s time to work on the chicken. Remove the chicken from the packaging and remove the giblets from inside the chicken (cringe).
Season the inside of the chicken liberally with salt and pepper. Insert 4 crushed garlic gloves, 1/2 onion & lemon (use the 1/2 lemon that you juiced) into the cavity.
Place the chicken in the Dutch oven, or roasting pan, breast side up on top of the chopped veggies. Salt and pepper the top of the chicken. Add some of the melted butter mixture under the chicken skin and massage it in. Then pour the remaining butter mixture all over the chicken. Here is the Dutch oven I use, it’s an investment but much cheaper than most on the market https://amzn.to/2NuPrra
Roast uncovered at 425 degrees for 15 minutes. Then turn the heat down to 350 degrees and continue roasting until the chicken reaches 165 degrees on a meat thermometer. My 5lb chicken took about an hour and 15 minutes. Here an inexpensive digital meat thermometer from amazon that I’ve used for years https://amzn.to/3u2toZD
Remove your chicken from the oven. Place the chicken and veggies on a plater or dish and allow it to rest. Pour the drippings into a bowl, this will be used to make the gravy.
For the gravy you’ll want to skim the fat from the top of the drippings. Discard the fat and set the drippings aside. Preheat a saucepan to medium heat and melt 1 tbs of butter. Once melted add 1 tbs of flour to the pan and whisk for 2-3 minutes. Pour in the drippings and whisk until thickened, this should only take a couple of minutes.
Now it’s time to enjoy! .
I hope this was helpful and please feel free to share your favorite chicken recipes with me in the comments or on Instagram (IG user name is Imperfectlyashley1).
Recipe that inspired this post is found at https://natashaskitchen.com/
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