Dutch Oven-Roast Chicken and Shallots
, 4 servings
Whole chicken rubbed with thyme and roasted over golden garlic and shallots, finished with lemon juice and zest.
| prepPreheat oven to 350°F / 175°C | |||||
| one 3 1/2- to 5-lb / 1.6- to 2.3-kg whole chicken | Tie legs, rub with oil, salt, pepper & thyme; rest 1 hr | Add chicken, baste, roast 350°F / 175°C, 1 hr | Pour lemon juice over veg, baste, add zest | Roast 425°F / 220°C, 15–30 min to 165°F / 74°C | Sprinkle with zest, rest 15 min, carve |
| 60 ml olive oil (for the chicken) | |||||
| 2 1/2 tsp sea salt | |||||
| 1/4 tsp freshly ground black pepper | |||||
| 2 tbsp fresh thyme leaves | |||||
| 60 ml olive oil (for the pan) | Warm oil, cook garlic & shallots 10 min | ||||
| 12 garlic cloves, skins on, rinsed well | |||||
| 12 shallots or small onions, peeled, kept whole | |||||
| 60 ml lemon juice (about 1 lemon) | |||||
| 1/2 tbsp lemon zest (added after 1 hour of roasting) | |||||
| 1/2 tbsp lemon zest (added at the end) | |||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.