Note: I used to spatchcock chicken, but I can't say that I think it's better than just roasting it whole in a dutch oven. The benefits of spatchcocking are the chicken cooks faster and supposedly more evenly. But I've never had any issues with uneven cooking or dryness from this method of roasting whole. I'll take waiting an extra 45 minutes over the trouble of removing the chicken's spine (I have not issue with handling raw meat like that, it's just that removing the spine is not an easy task) and having to clean a wire rack.
This first recipe is for super basic roasted chicken, all that follow are variations.
Ingredients:
1 Whole Chicken
Vegetable Oil
Salt
Pepper
Directions:
Preheat oven to 425°F (220°C) with a rack in the middle position
Coat the chicken with oil and season with salt and pepper, place in dutch oven
Cook the chicken with the lid on for an hour
Remove the lid and allow the chicken to cook for another 30 minutes
Check the temperature of the chicken in a few thick spots to make sure it has reached 175°F (80°C) before removing from oven
Rest for 15 minutes before serving
Dinner Jan 6, 2023
Ingredients:
1 Large Onion
1 Whole Chicken
Vegetable Oil
Salt
Pepper
1lb Cranberries Low Sodium Chicken Stock 1 Sprig of Rosemary, leaves minced Sugar Salt White Miso Paste
Directions:
Preheat oven to 425°F (220°C) with a rack in the middle position
Cut the onion in half and cut each half into strips, add the onion to the bottom of a dutch oven
Coat the chicken with oil and season with salt and pepper, place seasoned chicken on top of the onions
Spread a generous amount of cranberry chutney on top of the chicken
Cook the chicken with the lid on for an hour
Remove the lid and allow the chicken to cook for another 30 minutes
Check the temperature of the chicken in a few thick spots to make sure it has reached 175°F (80°C) before removing from oven
Rest for 15 minutes before serving
Optional: top with more chutney
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