It never hurts to get back to basics, and you can’t go wrong with this simple and delicious Dutch Oven roast chicken.
- 1 whole 4-5 lb. chicken
- 3-4 medium sweet potatoes (1 lb./450g) (any variety or mix of varieties)
- 2 large whole leeks (1 lb./ 450g)
- 1 large shallot (3-4 oz / 90g)
- 4-5 large cloves of garlic, smashed and peeled
- 3-4 sprigs fresh rosemary
- kosher salt, to taste
- freshly ground pepper, to taste
- Hungarian Paprika, to taste (optional)
- Olive oil, to drizzle
- juice of ½ a lemon
- ½ cup white wine or chicken stock
- Preheat oven to 375°F.
- Cut the sweet potatoes into chunks that are 1-1.5” in thickness. Trim the green tops off of the leek. Use the white/light green part of the leeks by cutting them in half lengthwise about , and then washing them well to remove all of the grit. Roughly chop or slice the leeks into half moons, about ¾-1”-thick. Halve the shallot lengthwise and cut it into half moons of equal thickness to the leeks.
- To a pot add the chopped sweet potato, leeks, shallot, smashed garlic, and whole sprigs of fresh rosemary. Season lightly with salt and pepper.
- Generously season the whole chicken with salt and pepper, inside and out. Top with paprika if using. Drizzle the chicken generously with olive oil, and rub the oil all over the outside of the chicken. Truss the chicken with twine.
- Place the seasoned chicken into the pot on top of the sweet potato mixture.
- Squeeze the juice of half a lemon over the chicken. Add ½ a cup of wine to the pot, drizzled all over the veg. The liquid will help cook the vegetables and keep everything from getting too dry.
- Put the lid on the pot (if using a deep casserole dish or roasting pan, cover the dish/pan tightly with foil). Cook with the lid on for 45 minutes. Cook with the lid off for the rest of the cooking time, about 30 minutes - depending on the size of your chicken. You know the chicken is done when it is golden brown, the juices run clear when pierced, or when the internal temperature reaches at least 165°F when tested with a meat thermometer.
- Once the chicken is cooked, let it rest for at least 10 minutes before serving. Carve, and serve the chicken with the cooked sweet potatoes and leeks.