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Country Roasted Chicken

Name: Country Roasted Chicken
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 4 servings.
Ingredients: 1 broiler/fryer chicken (3 pounds); 1/2 teaspoon dried thyme; 2 teaspoons salt, divided; 1 large onion, cut into eighths; 2 celery ribs with leaves, cut into 4-inch pieces; 4 fresh parsley sprigs; 8 small red potatoes; 1/4 cup chicken broth; Chopped parsley, optional

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 65 min. + standing

Makes

4 servings

Updated: Jun. 03, 2022

This Dutch oven roast chicken recipe gets wonderful flavor from the celery, onion and parsley tucked inside. This is my family's favorite way to make roast chicken. When my daughter was away at school, she even called home to ask me for the recipe so she could make it herself. —Judy Page, Edenville, Michigan

Ingredients

1 broiler/fryer chicken (3 pounds)
1/2 teaspoon dried thyme
2 teaspoons salt, divided
1 large onion, cut into eighths
2 celery ribs with leaves, cut into 4-inch pieces
4 fresh parsley sprigs
8 small red potatoes
1/4 cup chicken broth
Chopped parsley, optional

Directions

Preheat oven to 375°. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with onion, celery and parsley sprigs. Place in a greased Dutch oven.
Cover and bake for 30 minutes. Sprinkle remaining 1 teaspoon salt over chicken. Add potatoes and broth to pan. Bake, uncovered, 25 minutes longer.
Increase oven temperature to 400°. Bake, uncovered, until potatoes are tender and a thermometer inserted in thickest part of thigh reads 170°-175°, 10-15 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, sprinkle with chopped parsley.

Dutch Oven Roast Chicken Tips

What should I do with the bones/carcass?

Save the bones and carcass for making broth! Use your homemade broth in one of these cozy Dutch oven recipes.

What can I make with leftover roast chicken?

There are plenty of ways to make a new meal with leftover chicken. Here are some of our favorites.

How do I make the skin extra-crispy?

You can make the skin extra-crispy by cooking the final step uncovered or by dry-brining. Both should give the skin a little snap. To dry-brine, place the chicken on a cooling rack over a cookie sheet and sprinkle it generously with salt—about 2 teaspoons—and set it in the fridge overnight. The salt will season your chicken and dry the skin, helping it stay crispy. Here's our guide to brining.

Nutrition Facts

1 serving: 525 calories, 25g fat (7g saturated fat), 157mg cholesterol, 1399mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 52g protein.