Few things, to me, feel more celebratory and exuberant than a whole roasted chicken. And, in a way, roasting a chicken whole is a celebration that calls for an intimate gathering around the dinner table with family and friends. This recipe is my version of a roast chicken with flavors of the Mediterranean – you have the salty, umami, flavors from the olives and capers against the sweetness of the leeks and peppers, perfumed by the lemons, herbs, and white wine. I cannot think of a better meal fit for any occasion, whether it is a celebration, dinner party, or a family meal. It also makes for a memorable Christmas or date night meal!
This recipe is a perfect one-pot meal that requires little time to prepare, whereafter you can sit back and allow the Dutch oven to do all the work for you – all you need is an hour fifteen, and dinner is served. Treat this recipe as a guide to roasting the perfect chicken!
Why roast your own, whole chicken in a Dutch Oven?
A whole, roasted chicken is one of my favorite meals. It is a traditional way of cooking chicken, and when done to perfection, nothing beats the crispy, golden, skin with moist and succulent meat – it is a striking meal to serve. However, store-bought whole roasted chicken often tends to be on the dry side of things and this is mainly because as the chicken cools down, it continues to cook and give off juices and as a result can quickly become overcooked and dried out. Roasting a chicken in a Dutch oven keeps all the moisture inside the pot and essentially you’re cooking the chicken in its own juices – not to mention the level of flavoring you get from cooking the chicken and Mediterranean vegetables together. This way, you will ensure that you always serve moist chicken with maximum flavor.
Having a whole roasted chicken on hand also has its advantages! For instance, you can remove the meat from the bones and make the most delicious chicken salads, pasta, wraps, or chicken pot pies, to name a few. (It also makes the most extraordinary chicken and mayonnaise toasted sandwiches!)
Ingredients and notes on quantities:
Olives and Capers
Being a Mediterranean-inspired roast chicken, I simply could not have developed this recipe without being drawn to the most full-on flavors of the Mediterranean, that being olives and capers. Now I know that you either loaf or love olives but irrespective of the side you’re on, I want to urge you to add them to your roast. Simply put, you cannot replace the depth of flavor that roasted olives bring to this chicken and I can honestly testify that this recipe changed many people’s opinions on the topic of olives. Cooked in the wine and juice from the chicken, these olives are from the unimaginative salads that shaped the opinions of most people. Before leaving it out, try it and decide for yourself.
Capers, flavorwise, are the essence of Mediterranean cooking. They are handpicked, small, flower buds from the Capparis shrub that brings an authentic salty/ sour taste to ordinary dishes. You can find them at any good supermarket and I highly recommend going the extra effort to get your hands on them. They are very versatile and will become a pantry staple once you tried them.
Wine
A crucial ingredient to ensure the chicken stays moist and in terms of flavoring, I recommend using the best wine that you can afford because, ultimately, the flavor of the wine will greatly influence the flavor of your chicken and vegetables. You don’t need a lot of wine, which means that you can serve the same wine with your meal. I always use a good chenin -or sauvignon blanc when cooking chicken. If you want to leave the wine out completely, replace it with chicken or vegetable stock.
The Chicken
Whether you’re cooking a romantic dinner or family meal, they way I see it, you never want to be under catered. And even then, why not roast enough to guarantee leftovers? This way you can have a chicken salad or toastie at a moment’s notice! So, on to quantities and sizes: whenever I’m serving 4 people and the meal includes a starch and a generous amount of vegetables, I’ll cook 1 chicken, weighing at least 1.5 kg, uncooked. If the chicken will be the star of the show or you have a hungry crowd to feed, I’ll opt for 2 chickens, weighing around 1.2-1.4 kg each, uncooked, feeding 6 people. And, as always, I recommend getting free range chickens wherever possible.
Cooking time and instructions:
Roasting a chicken in a Dutch oven not only keeps the chicken moist but also creates the perfect brown, crispy skin. Cooking time is roughly 20 minutes per 500 g uncooked chicken. Cook the last 25-30 minutes uncovered to allow the skin to brown and crisp up. Try not to open the casserole once in the oven – this may disturb the uniform heat environment.
Here is my guide to setting roasting times:
- For a 1.2 kg chicken: 45-50 minutes at 200°C fan-forced or 220°C conventional. Cook covered for 20-25 minutes and uncovered for another 25 minutes.
- For a 1.4-1.7 kg chicken: 1 – 1¼ hour at 200°C fan-forced or 220°C conventional. Cook covered for 35-50 minutes and uncovered for another 25 minutes.
Once the chicken has had its time in the oven, pierce the chicken’s thighs and check the color of the juices. If the juices run clear, the chicken is done. Rest for 10 minutes and serve immediately. If the juices are still pink, return to the oven for another 5-10 minutes, baring in mind that the chicken will continue to cook in the residual heat while resting or reheating.
Mediterranean Dutch-Oven Roasted Chicken
Stéan Kruger
A whole, roasted chicken is one of my favorite meals. It is a traditional way of cooking chicken, and when done to perfection, nothing beats the crispy, golden, skin with moist and succulent meat – it is a striking meal to serve. However, store-bought whole roasted chicken often tends to be on the dry side of things and this is mainly because as the chicken cools down, it continues to cook and give off juices and as a result can quickly become overcooked and dried out. Roasting a chicken in a Dutch oven keeps all the moisture inside the pot and essentially you’re cooking the chicken in its own juices – not to mention the level of flavoring you get from cooking the chicken and Mediterranean vegetables together. This way, you will ensure that you always serve moist chicken with maximum flavor.
This recipe is my version of a roast chicken with flavors of the Mediterranean – you have the salty, umami, flavors from the olives and capers against the sweetness of the leeks and peppers, perfumed by the lemons, herbs, and white wine.
PREP TIME15 mins
COOK TIME1 hr 15 mins
COURSEDinner, Lunch, Main Course, Supper
CUISINEGreek, Italian, Mediterranean
SERVINGS4
EQUIPMENT
- 29cm/ 4.7L Cast Iron Casserole
- Oven
INGREDIENTS
For the chicken
- 1.5 kg whole free range chicken giblets removed
- 1 tsp olive oil
- ½ lemon cut into wedges
- 2 rosemary sprigs
- 1 tsp fresh thyme stripped from the stems
- 4 tbsp salted butter soft, halfed
- Kosher salt & black pepper to taste
For the vegetable bed
- 3 red, yellow or orange capsicums sliced into chunks
- 300 g leeks sliced into 3cm chunks
- 200 g green or black olives pitted, halfed
- ½ c capers whole
- 2 rosemary sprigs
- 1 tsp fresh thyme stripped from the stems
- ½ lemon cut into wedges
- 1 clove garlic minced
- 1 tbsp olive oil
- 125 ml white wine or water or chicken stock
- Kosher salt & black pepper to taste
INSTRUCTIONS
- Preheat the oven to 200°C, fan forced (220°C for a conventional oven or gas mark 6).
- Prepare the vegetables and lay everything evenly in the bottom of the casserole. Add the pitted and halfed olives, capers, herbs and garlic. Toss with olive oil and season well with salt and freshly ground pepper. Arrange the lemon wedges in the casserole.
- To prepare the chicken, use kitchen towel to pat-dry the chicken completely, including the cavity. Do this thoroughly as it will help browning and crisping up the skin.
- Season the inside of the chicken with a ¼ tsp salt and pepper. Coat the inside of the cavity with the olive oil and stuff the chicken with the lemon wedges and herbs.
- Place the chicken on the vegetable bed and rub the skin thoroughly with half of the softened butter. Reserve the rest for later. Season well with salt and pepper. Pour the wine into the casserole and cover. Cook for 35 minutes.
- When the time is up, remove the casserole from the oven. Remove the lid brush over the remaining butter. Return to the oven for 25 minutes or until the skin is golden brown.
- Check whether the chicken is cooked by piercing the thighs with a sharp knife. If the juices run clear, the chicken is cooked. If the juices are slightly pink, return to the oven for 5-10 minutes more.
- Rest the chicken for 10 minutes before carving. Best served immediately. If you need to reheat the chicken, cover with the lid and place in a preheated oven for no more than 10 minutes to prevent it from drying out. Bare in mind that the chicken will continue to cook in the residual heat and while reheating.
- Serve with a dry, white wine such as a Sauvignon Blanc or Chenin Blanc.
NOTES
Ingredients & Quantities:
Whether you’re cooking a romantic dinner or family meal, they way I see it, you never want to be under catered. And even then, why not roast enough to guarantee leftovers? This way you can have a chicken salad or toastie at a moment’s notice! So, on to quantities and sizes: whenever I’m serving 4 people and the meal includes a starch and a generous amount of vegetables, I’ll cook 1 chicken, weighing at least 1.5 kg, uncooked. If the chicken will be the star of the show or you have a hungry crowd to feed, I’ll opt for 2 chickens, weighing around 1.2-1.4 kg each, uncooked, feeding 6 people. And, as always, I recommend getting free range chickens wherever possible.
Cooking time and instructions:
Roasting a chicken in a Dutch oven not only keeps the chicken moist but also creates the perfect brown, crispy skin. Cooking time is roughly 20 minutes per 500 g uncooked chicken. Cook the last 25-30 minutes uncovered to allow the skin to brown and crisp up. Try not to open the casserole once in the oven – this may disturb the uniform heat environment.
Here is my guide to setting roasting times:
- For a 1.2 kg chicken: 45-50 minutes at 200°C fan-forced or 220°C conventional. Cook covered for 20-25 minutes and uncovered for another 25 minutes.
- For a 1.4-1.7 kg chicken: 1 – 1¼ hour at 200°C fan-forced or 220°C conventional. Cook covered for 35-50 minutes and uncovered for another 25 minutes.
Once the chicken has had its time in the oven, pierce the chicken’s thighs and check the color of the juices. If the juices run clear, the chicken is done. Rest for 10 minutes and serve immediately. If the juices are still pink, return to the oven for another 5-10 minutes, baring in mind that the chicken will continue to cook in the residual heat while resting or reheating.
KEYWORDcapers, chicken, dutch oven, leeks, oven roasted, roasted chicken
Author: Stéan Kruger
Filed Under: Dinner
Tags: capers, chicken, free range, golden, how to, leeks, mediterranean, olives, on the crown, roasted, whole
