Sharon Walker


In Grandma's House, Sunday dinner meant Roast Chicken. She'd put it in the oven and slow roast it before church and by the time we got home, dinner was ready to eat!


★★★★★ 2 votes

4-6 depending on size of chicken
30 Min
3 Hr


  • 1
    whole chicken, washed and dried
  • 4-6 medium
    red-skinned potatoes
  • 4-6 large
    carrots, peeled
  • 1 stick
    butter, melted
  • ·
    salt and seasoned pepper to taste
  • ·
    smokey paprika



  1. Preheat oven to 325 °

    HINT: I roast in Cast Iron in my Dutch Oven, Kettle or Chicken Fryer because it the even heat cooks so well, and because it imparts an amazing flavor to foods.
  2. Do not cut up chicken...leave it whole! Wash inside and out of chicken, remove any remaining feathers, then pat dry with paper towel
  3. Season chicken well with salt and seasoned pepper, inside and out. Place breast side up on trivet in Dutch oven. Sprinkle with Sprinkle liberally with Smokey Paprika.
  4. Surround chicken with vegetables. Drizzle with melted butter. Season with salt and seasoned pepper. Do NOT add liquid! Place lid on Dutch Oven.
  5. Just before leaving for church, place Dutch oven in oven . WHen you return, check chicken for doneness- legs will come away easily from the sockets when done and juices will be clear.

    Allow to stand 15 minutes in covered Dutch Oven before carving.
  6. After sitting for 15 minutes, remove bird and veggies to platter. Return pot with juices to stovetop. (Juices will be highly concentrated) Thicken with flour or cornstarch and bring to a rolling boil. ( Gravy will not reach its full thickness until it boils. ) If too thick, thin with chicken broth.

Printable Recipe Card


Course/Dish: Chicken Roasts
Other Tag: Quick & Easy

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