Roast Chicken in a Dutch Oven

I got a spiffy new cast iron Dutch oven from my in-laws and made a delicious roast chicken with rustic vegetables. I combined two recipes and added my own flare, based on what I had around. The result was… ok.


  • 3.5lb whole chicken, gizzards and neck removed
  • zest of 1 lemon
  • 5 tsp Penzey’s Saté seasoning or a combo of curry powder, salt, chili powder, rosemary or any other herbs/spices you like
  • 1/4 c olive oil, plus a little more
  • 2 potatoes, cubed
  • 2 carrots, cubed
  • 1 parsnip, cubed
  • 1 onion, chopped into chunks
  • 1/2 butternut squash, cubed


  1. Pre-heat oven to 350F. Secure wings and legs of the chicken with cooking twine. Rub the chicken with about half the seasoning and lemon zest. Whisk the rest with 1/4C olive oil and set aside.
  2. Heat a couple of tablespoons of olive oil in a cast iron Dutch oven (just enough to cover the bottom with a thin layer) and brown each side of the chicken. Remove from heat.
  3. Place the chicken breast side down and add the vegetables around the chicken.
  4. Cover and place in oven. Cook for 1.5 hours or until the chicken reaches 165F internal temp. Baste every 20 mins or so with seasoning/olive oil mixture.
  5. Serve and enjoy!



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