Makes 6 to 8 servings
1 organic whole chicken (about 5 lbs.)
2 - 3 TBS extra virgin olive oil
3 - 4 TBS If & When Bay Leaf Black Pepper Preserved Meyer Lemon Paste
4 large carrots, chopped
1 white onion, chopped
1 lemon, sliced (Meyer if you've got it)
Chicken broth - salt reduced
Salt and pepper to taste
Preheat the oven to 350°F
Prepare the chicken by using a pastry brush and brush the skin with olive oil, salt and pepper generously. Add If & When Bay Leaf Black Pepper Preserved Meyer Lemon Paste all over the outside of the chicken using your hands, and underneath for added flavor. Place the chicken in a 4-quart Dutch oven (5-quart is great, too).
Add the carrots, onions and Meyer lemon slices to the Dutch oven. Pour in a small amount of chicken broth, just enough to cover the veggies in the bottom depending on the size of the Dutch oven.
Bake for 1 1/2 to 2 hours, until chicken is almost done. Remove the lid and turn the oven to 400°F to brown skin, and continue to cook until the internal temperature is 165°F and the outside is lightly browned.
Store in an airtight container for up to 5 days.
High Altitude --- Follow the recipe as noted.
I buy organic whole chicken for this recipe. They are usually right around 5 pounds. You can always go bigger or smaller, just remember that you may need to adjust baking time according to the size and also make sure to check that the chicken is done.
Brush the entire chicken with olive oil, this will help brown it. I don’t marinate this chicken in the lemon paste, but you most definitely can! You can use it immediately, or you can also rub it on and put the whole Dutch oven in the fridge and let it marinate for 30 to 60 minutes for a more intense flavor (or you can use a little less if you marinate). This recipe is meant to be easy, so either way, you’ll have an amazing chicken.
You can use whatever kind of veggies you want. I used carrots and onions as I love the flavor onions provide, and carrots I always have on hand. But, you can also use peppers, squash, zucchini or anything else you like.
Before removing the chicken from the oven, be sure to check that the internal temperature is at least 165°F. You can do this using a meat thermometer or even a candy thermometer. Be sure to check the thickest part of the chicken.
I love making this chicken because we always have leftovers as it’s usually just Delaney and me. We make all kinds of things with the leftovers like chicken sandwiches, salads, and quesadillas. The light lemon flavor lends itself so well to all of these other easy meals.
Modified from the recipe, "Dutch Oven Roasted Lemon Pepper Chicken" by Mimi Bakes Photos created for If & When.