90 minutes
A succulent roast chicken with aromatic herbs and a tangy homemade vinaigrette, all cooked in a Dutch oven.
tablespoons
Yellow Onion, sliced into eighths
each
sprigs
sprigs
Head Of Garlic, sliced crosswise
each
Whole Chicken, patted dry
0 lb
to taste
Black Pepper, freshly ground
to taste
each
cups
tablespoons
Wine Vinegar
tablespoons
Walnut Oil, optional
teaspoons
Salad Greens, fresh
0 handfuls
1. Prepare the Dutch Oven
Preheat your oven to 450 degrees. In a Dutch oven, swirl in 3 tablespoons of olive oil. Add the majority of the sliced yellow onion, fresh thyme and rosemary sprigs, and the head of garlic sliced crosswise to create a flavorful bed.
2. Season the Chicken
Season the chicken with sea salt and black pepper, and coat it with 1 tablespoon of olive oil. Stuff the cavity with the leftover onion, half a lemon, and any remaining thyme and rosemary.
3. Roast the Chicken
Place the seasoned chicken in the Dutch oven and pour in 3/4 cup of white wine. Seal the pot with its lid and roast in the oven for about an hour, or until the internal temperature reaches 165 degrees.
4. Make the Vinaigrette
Remove the chicken and let it rest, tented with foil. In the Dutch oven, add a splash of water and bring to a boil to scrape up any browned bits. Squeeze in the roasted garlic, and whisk in the Dijon mustard, wine vinegar, and walnut oil if using.
5. Serve
Carve the chicken and arrange it on a platter. Drizzle with the homemade vinaigrette and serve with a side of fresh salad greens.
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