Down & Dirty Crispy Baked Chicken

Andy Anderson !


This is similar to a French chicken-in-a-pot, but with different spices, and cooked at a higher temperature. The result is an amazing flavorful chicken, crispy skin, and perfectly cooked veggies.

So, you ready… Let’s get into the kitchen.

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20 Min
2 Hr



5 lb
whole chicken, giblets removed
1 medium
yellow onion, thickly sliced
4 medium
carrots cut on the bias into 1-inch slices
4 small
golden potatoes, quartered
salt, kosher variety, to taste
black pepper, freshly ground, to taste
10 sprig(s)
fresh thyme
1 medium
lemon, quartered
5 clove
3 Tbsp
sweet butter, unsalted
3 Tbsp
olive oil, extra virgin


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2Gather your ingredients.

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3Place a rack in the bottom position, and preheat the oven to 425f (220c).

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4Rinse and pat dry the chicken.

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5Add salt and pepper to the cavity.

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6Add the thyme, lemon, and garlic to the cavity.

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7Rub the butter over the outside of the chicken.

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8Sprinkle with more salt and pepper.

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9Truss the chicken.

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10Add the onion, carrots, and potatoes to the bottom of a Dutch oven.

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11Toss with the olive oil, and more salt and pepper.

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12Add the chicken to the top of the veggies.

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13Place in the oven, and cook until the internal temperature of the chicken reaches 165f (74c), about 1.5 to 2 hours.

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15Allow to rest for 20 minutes, and then carve and serve. Enjoy

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16Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American