Recently I’ve made a few Dutch oven meals because it really is the perfect way to warm up when the weather is chilly! Taking on a whole chicken isn’t as scary as it seems, the hardest part for me is carving it. My dad is kind of an expert with carving, he taught me to start with the breast and go from there.
The chicken I cooked was upside down, which I did accidentally the first time I cooked a whole bird… But the breast meat turns out really moist so maybe I should start calling it my trick!? If you are feeling adventurous, try cooking yours upside down as well and let me know how yours turns out!
Lemon & Wine Dutch Oven Chicken
1 lemon, sliced
5 garlic cloves, peeled
½ medium onion, peeled and sliced
1 tbsp oregano
1 tbsp dried basil
1 tbsp dried parsley
Salt and pepper
2 tbsp olive oil
2/3-1 cup of white wine
1. Preheat oven to 375 degree
2. Stuff one slice of lemon into the chicken’s cavity with 3 garlic cloves.
3. Rub olive oil on the outside of chicken. Then generously cover the chicken with herbs, salt and pepper.
4. Place chicken in Dutch oven, pour in the wine and throw in the rest of lemon and garlic.
5. Place lid on top and cook for 1 hour, check temp. You want the temp to get to 160, if not at 160 add 20 minutes and repeat. Then remove the lid and continue cooking until it reaches the safe internal temperature of 165 degrees for a chicken.
6. After removing from oven let sit for about 10 minutes to allow the juices to rest.
7. Remove from pan, and carve!