Roasting a chicken is so easy and fast and the result is always delicious!

Read my Holiday/Winter 2015 issue!

I love to use my big Le Creuset Dutch Oven for this. I fill it with potatoes, onions, garlic and off course the chicken. The great thing about using a casserole/dutch oven like this is that if the skin gets too dark you can just cover it with the lid and continue roasting. The drippings from the chicken will make their way into the potatoes and make the most amazing side ever!

You will need:

10 oz small potatoes

6 shallots, peeled and halved

2 large carrots, sliced

1 whole head of garlic, cut in half

1 large organic chicken

1 lemon, cut in half

1/2 cup apricot preserves

1/3 cup olive oil

salt and pepper

fresh thyme

  1. Preheat oven to 375F.
  2. Place all your potatoes in a large oven proof casserole, if they are on the bigger side cut them in half.
  3. Top with shallots, carrots and garlic
  4. Lift the skin above the breast to make a pocket, do it gently to not to make any holes.
  5. Spread apricot preserves under the skin using your fingers.
  6. Fill the cavity of the chicken with the lemon and place in the dutch oven.
  7. Pour the olive oil on top of the bird and season with salt, pepper and thyme.
  8. Place in the oven and roast the chicken for about 1 hour. (If the skin gets too dark simply dover with foil or place the lid on the casserole.)
  9. Test the chicken after 1 hour by inserting a sharp knife in the breast, if the liquid that comes out is clear its done, if its red roast it a bit more. You can also use a meat thermometer to test for doneness.
  10. Take your chicken out and cover it with foil or the casserole lid for 10 minutes.
  11. Cut it in pieces and serve with the potatoes and the juices you find in the bottom.


Photography by Paul "Sweet Paul" Lowe

Made it? Tell us about it–