One Pot Chicken

1. Brine the Chicken

Begin by brining your chicken to ensure it stays moist and flavorful. Dissolve ⅓ cup of kosher salt in enough water to fully submerge the chicken. Place the chicken in a container, cover it, and let it rest in the refrigerator for 8 to 12 hours.

2. Preheat Oven and Dutch Oven

While the chicken is brining, preheat your oven to 550°F with a 4-quart cast-iron Dutch oven inside. This preheating step is crucial because the high temperature will help to quickly brown the skin and lock in the juices when you cook the chicken.

3. Prepare the Chicken

Once brining is complete, take the chicken out of the fridge. Pat it dry thoroughly with paper towels and let it come to room temperature. Rub the chicken with 2 teaspoons of peanut or canola oil and sprinkle it with 1 teaspoon of kosher salt. This helps to ensure even browning and a crispy skin.

4. Cook the Chicken

Carefully place the prepared chicken into the hot Dutch oven, cover it, and cook in the oven for 15 minutes. After 15 minutes, remove the lid and allow the chicken to cook uncovered for an additional 12 minutes, basting it with its own juices if you wish.

5. Rest and Serve

Once the cooking time is up, remove the Dutch oven from the oven. Cover the chicken and let it rest for 10 minutes. Afterward, uncover the chicken and let it rest for another 5 minutes to finish settling. Finally, remove the chicken from the pot, dip it in its delicious juices, and serve.