Dutch Oven Whole Roasted Chicken

PREP TIME: 20 MINUTES
COOKING TIME: 2.5 HOURS
SERVINGS: 4-6

About

In our family, the Dutch oven holds a special place. This whole roasted chicken is cooked slowly in its own juices until the meat becomes tender and falls effortlessly off the bone. The process takes a little longer, which makes it perfect for weekends, when there’s time to slow down. Cooking over an open fire brings everyone together and turns a simple weekend meal into a moment worth sharing. Enjoy!

Ingredients

For the chicken:
1 whole free-range chicken
2 sprigs rosemary
2 sprigs thyme
Salt and pepper, to taste

For the marinade:
4 TBSP extra virgin olive oil
1 TBSP Dijon mustard
1 ½ TSP sweet paprika
1 TSP onion powder
1 TSP garlic powder
1 TSP turmeric
1 TSP sugar
2 TSP Mediterranean herb mix

For the potato-veggie base:
1 ½ kg baby potatoes
3 yellow onions
1 zucchini
Handful of cherry tomatoes
3 TBSP olive oil
1 TSP cumin powder
Salt and pepper, to taste
150 ml dry white wine

Instructions

Prepare the marinade:
In a small bowl, whisk together all marinade ingredients until smooth and well combined. Set aside.

Prepare the chicken:
Wash and pat the chicken dry, then tie it up with kitchen twine. Season generously with salt and pepper, and tuck the rosemary and thyme sprigs inside the cavity. Pour the marinade over the chicken and rub it in thoroughly to coat all sides.

Prepare the potato-veggie base:
Wash the baby potatoes thoroughly and cut them in half. Coarsely chop the onions and zucchini (leave them in fairly large pieces), and wash the cherry tomatoes.

Season the vegetables:
Transfer the potatoes and vegetables to a large mixing bowl. Drizzle with olive oil, add the cumin powder, and season with salt and pepper. Toss well to coat evenly.

Assemble the Dutch oven:
Spread the seasoned potato mixture evenly across the bottom of the Dutch oven. Place the marinated chicken on top, then pour in about 200 ml of water. Cover with the lid.

Cooking:
Place the Dutch oven over an open fire, surrounded by enough embers for steady, even heat. Cook for about 2 hours. Halfway through, lift the lid to check the chicken and make sure it’s not burning—reduce the heat if needed. At this point, pour in the white wine, cover again, and continue roasting until the chicken is fully cooked and tender (See notes).

Serving:
Once cooked, remove from the fire and let rest, covered, for about 15 minutes before carving. Serve with fresh white bread and a bottle of your favorite wine—both nonnegotiable.

Notes
I use free-range chicken, which tends to be firmer and requires a longer cooking time. If you’re using store-bought chicken, reduce the roasting time by about one-third.