• Recipe by
  • Prep time
    60 minutes
  • Cook time
    1 hour 20 minutes
  • Serves

Equipment: Classic Dutch Oven


1 3½ - 4 pound chicken

Salt, about 3-4 teaspoons if using kosher salt


2 tablespoons of olive oil or softened butter

1 bunch herbs, rosemary, sage, thyme , or oregano plus 1 tablespoon minced

1 head of garlic, cut in half

¼ cup honey


Season chicken all over with salt and pepper at least 1 hour ahead of time.

Preheat the oven to 400℉ (200℃).

Pat chicken dry with a paper towel. Coat chicken in olive oil or butter.

Add the chicken to the Dutch oven and sprinkle with herbs. Add garlic and remaining herbs to the cavity. Tie the chickens legs together with kitchen twine.

Roast until the internal temperature inserted into the thickest part of the breast reads 155℉ (68℃), about 60 minutes. Remove from the oven and brush with honey.

Let the chicken rest in the Dutch oven for 15 to 20 minutes before serving.

Whole roast chicken in Dutch oven with herbs, garlic and honey.

Cooking a delicious meal is not im-pot-ssible when you use the right cookware.

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Danielle Campbell