Roasted Chicken with rosemary, butter and lemon. One pot cooking with a Staub dutch oven (9qt). Very easy to make and your home will smell like a French restaurant after a few hours of cooking.
Hands down, I prefer Staub over the more expensive Le Creuset when it comes to my enameled cast-iron cooking vessel. Staub, a traditional French design, is a hand-finished round dutch oven ideal for stews, soups, roasts and braises. This Dutch oven distributes and retains heat evenly and effectively and requires no seasoning.
Another superior feature of Staub is their self-basting lid. The spikes on the lid distribute juices throughout cooking, so food stays moist and flavorful. Durable matte-enamel finish won’t discolor (like Le Creuset), rust or chip. Ceramic base is suitable for all heat sources, including induction.
Right out of the oven and ready to eat just 2.5 hours later.
Start with veggies
-- 3 Red and white potatoes
-- 4 shallots
-- 6 large carrots
-- Salt and pepper
-- couple sticks of rosemary
-- whole chicken (organic)
-- Staub Dutch oven
-- paring Knife
-- Pre-heat oven to 350
Wash the organic chicken well and remove the mysterious little plastic baggie filled with giblets; liver, heart, gizzards and the neck from inside the chicken. Dry the outside of the chicken. Once dry, use a paring knife to cut the skin away from the chicken meat. The knife should be very sharp.
Push the rosemary and lemon under the chicken skin - also use some butter. At this point, start to preheat the oven to 350 degrees.
Place chicken aside and now fill the Staub Dutch oven with the clean veggies
Carrots first - I do not cut them since they keep the chicken above the fat.
After carrots, add the chopped shallots, chopped potatoes, and some salt and pepper
Place chicken on the veggies and drizzle with lemon and butter.
Cover and cook at 350 degrees for two or three hours. I check the chicken after two hours to make sure it's OK. "Hello... You OK in there?"
Done! Remove or drain the drippings and fat from the Staub oven. What's great about this Dutch oven is it can go from oven directly to table. But, be careful when handling as it's hot and very heavy. After the Dutch oven has cooled off, it can now go from table to refrigerator.
Day 2 Leftovers
Roasted Chicken Warm Spinach Salad with Lemon
Re-heat the chicken, carrots and potatoes in a 10 inch All-Chald fry pan.
Place the warm chicken, carrots and potatoes on the fresh bed of spinach. Drizzle with lemon, pepper and olive oil.
Day 3 Leftovers
Chicken Frittata with Spinach, potatoes and carrots
I really love this dish. It's great warm, room temp or cold. I've added some Sriracha sauce and a side of cooked barley. I wish I never met you Sriracha sauce! I love you on everything. It adds just the right amount of heat to any dish without over powering flavor.
Check out how I made the Frittata! You'll love it!