I I love making Roasted Chicken:
Sometimes simple just tastes good and left overs - even better! I love my enameled Cast Iron pots - retains moisture, heat and adds to the flavor.
Dutch Oven Roasted Chicken
I rub olive oil around ecast iron dutch oven with a paper-towel for easy cleanup later - then I quarter a big onion, cut up 2 large carrots, 3 celery stalks, and place chicken on-top of celery with carrots and onion off to the sides. I placed Yukon gold potatoes around the chicken (cut in half) and just put melted butter under breast skin and then brushed all over chicken and sprinkled with salt & pepper... goes covered into oven 365 degrees for 20 mins. per pound. Uncover 30 mins. before cooking time is over. Remove from oven and tent with foil for 5-10 mins while making gravy. I toss the celery and serve the carrots, onion and potatoes on the side. *you want your celery in larger pieces as it will be acting as the 'rack' under the chicken I do baste potatoes and chicken with pan drippings after I remove the cover and then again near the end. I also always use a meat thermometer to test for 'doneness'
Recipe & Photo by: Diane Baker for Canning and Cooking at Home