Farm-Style Dutch Oven Chicken Recipe

As chicken farmers, we eat a lot of chicken! —it’s just part of life on the farm. Over time, we’ve gathered plenty of recipes, especially for whole chickens, which are the most practical and versatile for us. When you raise chickens on pasture, like we do, you come to appreciate the whole bird, making the most of everything it has to offer. We love raising chickens on pasture. It’s a thoughtful process that improves the land, supports the health of the animals, and produces a better-quality chicken for the table. Using the whole bird isn’t just practical; it’s a way of respecting the effort that goes into farming regeneratively and minimizing waste. This roasted chicken recipe is one we turn to often. It’s simple, satisfying, and highlights the rich, natural flavor of a pasture-raised bird. We hope it’s as useful in your kitchen as it is in ours.

Dutch Oven Roasted Cut-Up Chicken with Carrots (No Lid)

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Ingredients:

• 1 whole chicken, cut into pieces (breasts, thighs, drumsticks, wings)
• 4 tablespoons unsalted butter, softened
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 lemon, quartered
• 1 onion, roughly chopped
• 4 cloves garlic, peeled and smashed
• 3-4 medium carrots, peeled and cut into 2-inch pieces

Instructions:

Chicken pieces coated in herb butter. A simple way to make the most of a whole bird. Preheat your oven to 425°F (218°C). In a small bowl, mix the softened butter with salt, pepper, garlic powder, thyme, and rosemary to create a seasoned butter. Pat the chicken pieces dry with paper towels. Rub the seasoned butter all over the chicken pieces, including under the skin where possible. Lightly oil the bottom of your Dutch oven. Arrange the lemon quarters, chopped onion, smashed garlic cloves, and carrot pieces evenly in the bottom. Place the seasoned chicken pieces on top of the vegetables in the Dutch oven, skin side up. Arrange them in a single layer for even cooking. Place the uncovered Dutch oven in the preheated oven. Roast for about 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh. If you want extra crispy skin, you can broil the chicken for 2-3 minutes at the end of cooking. Watch carefully to prevent burning. Once done, remove the Dutch oven from the oven and let the chicken rest for 5-10 minutes before serving. Notes: The addition of carrots not only adds flavor but also provides a slightly sweet contrast to the savory chicken. As the chicken roasts, the carrots will soften and absorb the delicious juices from the chicken and seasonings. Be sure to give them a gentle stir halfway through cooking to coat them in the drippings for extra flavor. Based on current prices, here's an estimated cost breakdown for the Dutch Oven Roasted Cut-Up Chicken with Carrots recipe: Ingredients and Costs: Whole Chicken (4-5 lbs): Approximately $32.95 from Tyner Pond Farm Unsalted Butter (4 tablespoons): $0.56 (from a 16 oz box priced at $4.47) Salt (2 teaspoons): Negligible cost Black Pepper (1 teaspoon): Negligible cost Garlic Powder (1 teaspoon): Negligible cost Dried Thyme (1 teaspoon): Negligible cost Dried Rosemary (1 teaspoon): Negligible cost Lemon (1): Approximately $0.50 Onion (1): Approximately $0.70 Garlic Cloves (4): Approximately $0.20 Carrots (3-4 medium): Approximately $0.80 Total Estimated Cost: $35.71 Cost Per Serving: Assuming the recipe serves 6 people: Cost Per Serving: $35.71 ÷ 6 = $5.95 Please note that this is a rough estimate, and actual costs may vary based on current market prices and specific product choices.