Dutch Oven Roast Chicken

When I finally got my Dutch oven at Christmas of 2019, I wanted to use it to roast a whole chicken. I hunted around the Internet and combined some recipes that seemed promising. I love how easy and one-pot it is (since it includes a side dish). We enjoy our roast chicken dinner, and then I pull the rest of the meat off the bones, and use it with the leftover gravy to make Skillet Pot Pie later in the week. Save the carcass of course, for Bone Broth!

Dutch Oven Roast Chicken with Potatoes or Squash

• Whole chicken (4.5 – 5 lbs)
• 1 onion, chopped
• 1 Tbsp ghee or vegetable oil
• Kosher salt
• 2 lbs Yukon gold potatoes or a small butternut squash 
• 3-4 cloves garlic
• 2-3 sprigs fresh herbs such as thyme or rosemary  (or 1/2 tsp dried)
• Bay leaf
• 1 cup chicken broth
• 2 Tbsp flour
• Salt and pepper

Note: Begin prep 3 hours before dinner serving time.
Chop 1 onion.
Heat 1 Tbsp ghee or avocado oil in Dutch Oven over low heat while you prep 4.5 – 5 lb whole chicken: Place chicken in pie plate. Pat dry with paper towels. Sprinkle liberally with kosher salt. (On breast side; season the back while the breast is browning)
Raise heat to medium high and wait a moment. Then, place chicken breast side down. Let it sizzle for one minute, reduce heat, and sear for one additional minute. Remove chicken to the pie plate.
Preheat oven to 375.
Add onion to pot. Sprinkle with salt and cook, stirring occasionally, until softened and beginning to brown.
Meanwhile, cube 4 medium Yukon Gold potatoes or a small butternut squash. Slice 3-4 cloves garlic.
When onions are well-browned, stir in potatoes or squash and garlic. Sprinkle with 1/2 tsp salt and 1/2 tsp dried thyme if not using fresh herbs. Make a well in the potatoes and lay a bay leaf and several sprigs of fresh thyme or rosemary in the center. Place the chicken, breast side up, on potatoes, piling them up around the edges if needed.
Put the lid on the Dutch Oven and place in oven. Bake for 1 hour. Remove lid, baste chicken with juices, and bake for another 30 minutes, or until skin is well browned and chicken is cooked through.
Remove from oven and let rest 15 minutes. Then, remove to a shallow dish and tent with foil. Use a slotted spoon to remove potatoes or squash and onions. Add salt and pepper to taste. Cover and keep warm (put into still-warm oven.)
Add 1 cup chicken broth to liquid in Dutch oven. Heat until steaming. In a glass measuring cup, make a slurry with 2 Tbsp flour and a bit more chicken broth. Ladle hot liquid into the measuring cup, whisking until smooth. Stir into broth, bring to a simmer, and cook and stir until thickened. Add salt and pepper to taste.
Carve chicken, serve with potatoes, gravy and a salad.