Spatchcock Dutch Oven Chicken Roast

  • Difficulty: medium
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  • 1 whole Organic Chicken (spatchcocked)
  • Buttermilk & 1 T of minced garlic
  • 5 T of Butter (I use Kerrygold)
  • 1 T of Herb de Provence
  • Salt & Pepper
  • 1 C of Chicken broth
  • 1 bag of mini potatoes
  • 1 C of chopped carrots
  • 1 Lemon + Zest


You take a whole organic chicken and soak it overnight in the buttermilk and the garlic.

Spatchcock the chicken (removing the backbone and then flatten the bird out) Season the bird with herb de Provence , salt and pepper.

In your dutch oven melt the butter over medium heat and fry the chick, breast side down for about 5 min and then you flip and do the same for another 5 min (be careful not to be too aggressive and tear off the crispy golden brown skin.

Remove chicken and let set on a plate.

add potatoes and carrots and cook for about 3 more min. Then add 1 c of chicken broth and deglaze the pan. add chicken back in and tuck the veggies around chicken. I sprinkle more herb de Provence, cover, and cook in 375 degree oven for 1 hour. Baste with butter and lemon juice with the lemon zest in it. Enjoy!

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