I love the Dutch oven.Today I roasted my very first chicken. How simple...and easy. And it smelled all sorts of amazing while roasting.
The chicken is from a local farm...I buy through our CSA (the same farm from whence the pastured eggs come).
I modified the Nourishing Traditions Roast Chicken recipe slightly.
• I used a Dutch oven with the lid on instead of a roasting pan (I removed the lid for the last 5 minutes of roasting.)
• Next time I will add lemon, garlic, salt and pepper to the cavity.
• I used olive oil instead of melted butter...and was lazy and did not brush it on. I drizzled.
• I opted for fresh oregano this time.
• I am not making the gravy this time, but will enjoy the onions and garlic carpeting the bottom of the Dutch oven.
ETA: This chicken was DELICIOUS! Both kids loved it. This would make great road trip fare, cold, the next day.
Oooh, I love me an organic roast chicken! On a different, but related subject - useful kitchen tools - using a digital thermometer takes all the guess work out of when your chicken is safely cooked, assuring you of a perfectly tender, juicy bird, with no risk of drying out. I highly recommend them.
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