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    Dutch Oven Chicken with Homemade Vinaigrette

    clock-icon90 minutes
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    Pixicook editorial team

    A succulent roast chicken with aromatic herbs and a tangy homemade vinaigrette, all cooked in a Dutch oven.

    Ingredients for Dutch Oven Chicken with Homemade Vinaigrette

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Olive Oil

    tablespoons

    Substitute chevron-down

    Yellow Onion, sliced into eighths

    each

    Substitute chevron-down

    Fresh Thyme

    sprigs

    Substitute chevron-down

    Fresh Rosemary

    sprigs

    Substitute chevron-down

    Head Of Garlic, sliced crosswise

    each

    Substitute chevron-down

    Whole Chicken, patted dry

    0 lb

    Substitute chevron-down

    Sea Salt

    to taste

    Substitute chevron-down

    Black Pepper, freshly ground

    to taste

    Substitute chevron-down

    Lemon

    each

    Substitute chevron-down

    White Wine

    cups

    Substitute chevron-down

    Dijon Mustard

    tablespoons

    Substitute chevron-down

    Wine Vinegar

    tablespoons

    Substitute chevron-down

    Walnut Oil, optional

    teaspoons

    Substitute chevron-down

    Salad Greens, fresh

    0 handfuls

    Substitute chevron-down

    How to Make Dutch Oven Chicken with Homemade Vinaigrette

    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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