Dutch Oven Roasted Lemon Pepper Chicken

The holidays are fast approaching and if you plan to have lots of family or friends over, then you may be searching for recipes to feed all the people that will be in and out of your house this holiday season. And, I know that the holidays can also be stressful and cooking for lots of people takes time!

That is why I have the best recipe for you today, with plenty of time to gather ingredients so you can plan to make this during the holiday break. I am sharing a recipe for my Dutch Oven Roasted Lemon Pepper Chicken. This super easy chicken recipe uses a Dutch oven, and the prep only takes a few minutes. So, while it is roasting and cooking in the oven, you are free to hang out with your family and friends, wrap presents, or even play in the snow.

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I am using one of my favorite ingredients, which is If & When Bay Leaf Black Pepper Preserved Meyer Lemon Paste. I have a few other recipes where I use this amazing Meyer lemon paste, as they actually make three flavors! Check out my famous Dill Dip, Cumin Garlic Lemon Hummus, and Lemon Coffee Cake. Why do I love this lemon paste so much? Because, this highly concentrated lemon paste allows for so much flavor with such minimal effort! Literally, you guys, the paste does all the work! If & When uses organic Meyer lemons and a few spices to add so much flavor to these little jars, it is amazing!

I am using the If & When Bay Leaf Black Pepper Preserved Meyer Lemon Paste in this chicken to create a light flavor that adds a little something extra to this roasted chicken. You could serve this with rice, with bread or rolls, or even with potatoes and it would be delicious. I love this Dutch Oven Roasted Lemon Pepper Chicken as it’s so easy to prep, and the cast iron in the oven does all the work. Just bake and walk away! And what better time for a super easy recipe than the holidays? Plus, it has a gorgeous presentation for serving guests, it will make them think you spent all day in the kitchen. Get the recipe below for my Dutch Oven Roasted Lemon Pepper Chicken.

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Tips for Making the Best Dutch Oven Roasted Lemon Pepper Chicken

• 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.

• Make sure to 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 back in the fridge and let it marinate for 30 to 60 minutes for a more intense flavor too (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 just 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. I just use my digital candy thermometer and that works just as good, no need for a meat specific one if you don’t have it. 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.

Why go organic?
You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you’re making something healthy and buying fruits, veggies, or meats so maybe you don’t need to spend the extra to go organic here – let me sway your thinking.

Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it’s already a healthy recipe, or you’re already buying good for you ingredients – it doesn’t mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

Dutch oven roasted lemon pepper chicken. How to make chicken in a dutch oven. Easy dutch oven chicken recipe. Simple dutch oven chicken recipe. The best dutch oven chicken recipe. The best dutch oven chicken recipe. Whole chicken dutch oven recipe.
Dutch oven roasted lemon pepper chicken. How to make chicken in a dutch oven. Easy dutch oven chicken recipe. Simple dutch oven chicken recipe. The best dutch oven chicken recipe. The best dutch oven chicken recipe. Whole chicken dutch oven recipe.
Dutch oven roasted lemon pepper chicken. How to make chicken in a dutch oven. Easy dutch oven chicken recipe. Simple dutch oven chicken recipe. The best dutch oven chicken recipe. The best dutch oven chicken recipe. Whole chicken dutch oven recipe.

Dutch Oven Roasted Lemon Pepper Chicken
Makes 6 to 8 servings

1 organic whole chicken (about 5 pounds)
2 to 3 tablespoons organic olive oil
Salt and pepper
3 to 4 tablespoons If & When Bay Leaf Black Pepper Preserved Meyer Lemon Paste
4 organic large carrots, chopped
1 organic white onion, chopped
1 organic lemon, sliced
organic chicken broth

Method
Preheat the oven to 350°F.

Prepare the chicken by using a pastry brush and brush the skin with olive oil and salt and pepper generously. Add the If and When Bay Leaf Black Pepper Preserved Meyer Lemon Paste all over the outside of the chicken using your hands. Place the chicken in a Dutch oven, I used my 4-quart Dutch oven, but 5-quart would be great too.

Add the carrots, onions, and lemon slices into the Dutch oven. Pour a small amount of chicken broth in, just enough to cover the veggies in the bottom depending on the size of the Dutch oven you use.

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.

Serve immediately.

Store in an airtight container for up to 5 days.

High Altitude — Follow the recipe as noted.

Did you make this recipe? Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

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Make sure to check out my Maple Cranberry Scones recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!

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