Dutch Oven Roast Chicken
One-pot crispy roasted cajun whole chicken with a homemade cajun butter glaze.
Servings: 6
Calories: 326kcal
Equipment
Ingredients
- 1 whole chicken 5-6 lbs
- ½ lemon
- 3 tbsp butter
- 1 tsp sea salt
- ½ tsp ground pepper and garlic powder
- ¼ tsp each of paprika, cayenne pepper, chili powder and celery seed
Instructions
- Pat dry chicken with a paper towel and remove the giblets if it came with them. (most store-bought do)
- Melt the butter, then add it to a small bowl with all the spices and stir well.
- Use a spoon or your fingers to coat the entire chicken. Be sure to cover the wings, legs, bottom, and top of the chicken.
- Lightly coat the dutch oven with a bit of coconut oil.
- Place the lemon in the center cavity, then set the chicken breast side up in the dutch oven.
- Cover and bake @ 375°F for one hour. After an hour, remove the lid, increase heat to 400° and bake an additional 30 minutes or until cooked through.
- Let rest 15 minutes before serving.
Notes
Use an instant thermometer in the thick part of the thigh to check the internal temperature. Chicken must be cooked to an internal temperature of 165° F.
Store leftovers in an airtight container for up to 3 days.