1 hour, 10 minutes
1 hour, 20 minutes
Whole Dutch Oven Chicken
- Preheat oven to 375°.
- In a medium bowl, combine thyme, rosemary, parsley, salt, pepper, orange zest and lemon zest. Reserve.
- Pat chicken dry and rub with 1 tablespoon coconut oil, season inside and out with roughly ¾ of the seasoning mixture. Heat remaining 2 tablespoons coconut oil in a Dutch oven over medium heat and sear chicken on all sides. Remove from heat, place orange and lemon quarters inside chicken cavity, reserve.
- Add onion, carrot, celery, garlic and remaining ¼ of the seasoning mixture to Dutch oven. Sauté for 5 minutes. Deglaze pan with chardonnay. Cook for 1 minute and place chicken on top, breast side up. Cover with lid and bake for 45 minutes.
- Remove lid and baste with liquid. Continue cooking without the lid for 15 minutes or until skin is crispy and chicken registers 165°.
TIP: For a crispier skin, increase heat to 400°.
Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen