Roasted chicken is a staple in our home. We love a tender, juicy inside and a crispy skin. I’m going to share an easy method for cooking a whole chicken that comes out delicious every time. To watch this process instead of reading about it, check out our video HERE.
Here at Baker Hill Farm, we raise all of our chicken on our property. To make things simple when we process our birds, we keep them whole. We remove all the innards, the head and neck, and the feet. If we want the bird parted out, we just thaw and cut it up.
All you need is a Dutch oven, a food thermometer, oil, and your favorite seasonings.
Roast Chicken
This is the simplest roast chicken recipe to get a tender and juicy inside and a crispy outside!
Ingredients
- One 3-4 pound whole chicken
- extra virgin olive oil
- seasonings of choice
Instructions
1. Preheat your oven to 350° F.
2. In a Dutch oven lined with parchment paper, place your whole chicken.
3. Drizzle the bird with extra virgin olive oil. Sprinkle seasonings of choice liberally all over the bird.
4. Place the lid to your Dutch oven on. Put the Dutch oven in your preheated oven for 1 hour and 30 minutes.
5. After the time has passed, remove the lid and cook for another 1 hour and 30 minutes.
6. Once the time is up, remove the Dutch oven. Use a food thermometer to check the temperature. The best tasting birds reach 170-175° F. 165° is safe for consumption but gives a chewier meat.
Let me know if you use this simple recipe!
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