roasting chicken in cast iron dutch oven?

Roast at 350 degrees for an hour or so. Check for juices running clear. Season with Salt, Pepper, and Garlic and Poultry seasonings. mm

Dutch Oven Spicy Roast Chicken-2

12” deep Dutch Oven

14-15 coals, each, above and below

1 5lb Chicken, thawed, patted dry.

1 Onion, sliced

4-5 green onions, sliced

½ Tbsp Cayenne Pepper

½ Tbsp Paprika

½ Tbsp Salt

½ Tbsp Pepper

½ Tbsp Cumin Powder

½ Cup Chopped Fresh Cilantro

4-5 green onions, sliced

Zest of 1 lemon

Juice of 1 Lemon

Olive Oil

Directions

Thaw and dry the chicken. Place it breast-up in the dutch oven. Slice up the onion and the green onions, scatter around the chicken on the bottom. Mix all the remaining ingredients in a bowl (add oil last). Stir, add oil enough to make it a paste. Cover the upper surfaces of the chicken with the seasoning paste. Roast until the internal temperature of the chicken is about 170 (about an hour and a half).

4 servings

Serving Suggestions

Spicy rice

Tomato and cucumber salad

Grilled bread

Dutch Oven Chicken Leg Quarters

First thing you need to do when you purchase a cast iron pot is to season the pot itself.If you don't season your pot start looking for black specks to turn up in your food.This is the mill scale from the iron.Of course over time the pot will cure its self as you use it.A quick way to season the pot is to generously apply cooking oil inside and out while your oven is preheating at 450 deg.Place pot in oven for 6 to 8 hours and you have a seasoned pot.Don't be afraid to repeat this process through out the pots life the more the better.Also never let your pot air dry this causes rust to start developing and can get trapped in the pours of the iron.You may not see it,but you will taste it.Turn on your stove top and heat until the pot is dry then apply a generous amount of cooking oil inside and out before storing.I know you didn't ask but just in case you were unaware of this process.Plus you already have some great answers.

never buy aluminum cookware, the metal scrapes off and gets into your food. always go with stainless steel or cast iron. companies like calphalon look nice and are expensive but they are mostly aluminum. so they are selling inferior product for a lot of money. buy all-clad or beka or copper french pots. you cant go wrong with those.

roast the chicken for a half an hour or so

i don't know about the temp or time, but as for the seasoning i would use tex mex and poultry seasoning

it gives it a nice kick

just rub the pieces down with butter, it gives a nice color and flavor