I recently purchased a Lodge enameled cast iron dutch oven and decided to break it in with my first try at roasted chicken. I mixed salt, minced garlic, thyme and fresh rosemary with 4 tablespoons of butter and rubbed half of it on the chicken and under the skin. The other half I reserved in the refrigerator.

I added vegetable oil to the dutch oven and browned the chicken for ten minutes skin side down. After that I added chopped onions, potatoes and carrots and put the dutch oven, covered, into a 350 degree oven. After 25 minutes, I turned over the chicken and covered it with the reserved herb butter before cooking it for a final 20 minutes.

Delicious.

Advertisement