The Dutch oven chicken lies on a bed of shallots and garlic and is roasted until golden brown and with a crispy skin. It’s a simple, no-fuss meal that’s perfect for entertaining.
Adapted from Robyn Lea | Dinner with Jackson Pollock | Assouline, 2015
Ok, Mindy Kalin tells me that you, dear reader, are not interested in any story about a recipe. As Kalin puts it, “Just show me the…recipe, damn it!” Uh, Ouch.
In a fit of irritation, I tweeted her, “Gosh, why did I have to listen to all your neurotic babble about The Mindy Project when I just wanted to see Chris Messina shirtless?” Hmmmm.” That seems to have caught her attention , because she blocked me!
Well, if you agree with Mindy, shut up for a moment. Originally called Jackson Pollack Chicken, there is a story to this Dutch oven-baked chicken recipe.
please spoil me
The One has always been an art lover and one of his absolute favorite artists is Jackson Pollock. He’s just mad at him.
He has read countless biographies and seen every documentary, as well as the Oscar-winning film Pollock, starring Ed Harris and Marcia Gay Harden as his wife, Lee Krasner.
But that’s just the beginning of this strange connection. First, many friends have pointed out their physical similarities. For two summers, The One rented us a cottage in the Springs in East Hampton, just a few miles from Pollock’s home. Many mornings he went to the local general store to buy coffee and his newspaper. the same that Pollock visited be coffee and paper. Pollock bought chickens from Iacono Farm; The one did the same. Pollock died August 11, 1956; One was born a year later.
Do you see where I’m going here? One is Jackson Pollock born again. There is no other explanation.
Now for the recipe. This chicken dinner is from Dinner with Jackson Pollock, a cookbook that The One absolutely loves. And this dish features all of Pollock’s favorite ingredients – chicken, shallots, lemon and thyme – which also happen to be The One’s favorite ingredients.
Of course, if my theory is correct that he’s good old Jackson reincarnated, it makes sense that he would love this dish, since the recipe is from Pollock’s recipe collection. um, be old recipe collection.
Coincidence? I do not think so! 😉
Just waiting for the day while I enjoy this chicken. One falls into reverie and suddenly remembers where he hid a stash of his famous Drip Paintings worth tens of millions.
And THE Mindy Kalin will prove why stories are so important for recipes.
xo,
Why our testers loved this
There’s a whole host of reasons our recipe testers devoured this. They found the chicken juicy and tender, with a subtle lemon note, and every single tester was enthusiastic about it “delicious” roasted shallots and garlic.
Yvonne Z. summed it up perfectly with her comment: “This Dutch Oven roast chicken is a Chicken worth roasting. The scent of shallots and garlic filled the house wonderfully warm and inviting scent on a single-digit evening in New England.”
Notes on ingredients
- whole chicken-A 3 1/2 to 5 pound bird is perfect for the recipe. You don’t need offal or gizzards. Freeze them, then take them out when you’re making chicken broth or chicken gravy.
- Garlic–You will roast the garlic in its skin so that it stays tender and doesn’t brown too much. So do not buy peeled garlic. Use big toes that are about the same size.
- shallots–Choose large shallots that are about the same size.
How to make this recipe
- Preheat the oven to 350°F. Tie the chicken thighs together with string and rub the chicken all over with olive oil.
- Sprinkle with salt, pepper and thyme leaves. Leave to rest at room temperature.
- In a large Dutch oven, sauté the garlic and shallots in olive oil until golden. Remove the Dutch Oven from the stove.
- Place the chicken in the Dutch oven. Pour over the pan juices and roast for 1 hour.
- Pour in the lemon juice and baste with pan juice.
- Sprinkle with lemon zest. Increase oven temperature to 430°F and roast until internal temperature is 165°F and skin is golden brown.
- Leave to rest for 15 minutes before carving the chicken. Serve with shallots and garlic.
What is the difference between broiler, rotisserie and rotisserie chicken?
A broiler is pretty much any young chicken (6 to 10 weeks old) raised for its meat. There is no difference between a fryer and a broiler, and they are sometimes referred to as a “broiler fryer”.
According to the USDA, a roast chicken is between 7 and 10 weeks old and weighs between 2 1/2 and 4 1/2 pounds when processed. A roast, on the other hand, is an older chicken, around 3 to 5 months old and weighing 5 to 7 pounds. As you can imagine, you get more meat out of a roaster.
Helpful tips
- If your chicken is browning too quickly while roasting, loosely cover with aluminum foil.
- Leftover rotisserie chicken can be stored in an airtight container in the refrigerator for up to 4 days. Use extra chicken in carrot soup, chicken salad, or mix into fried rice.
- This recipe is suitable for a gluten and dairy free diet.
More great fried chicken recipes
☞ When preparing this recipe or any other dish on LC, consider a reviewA Rating in starsand your best photo in the comments below. I love hearing from you.–David
Dutch oven chicken and shallots
Laid on a bed of shallots and garlic, this easy fried chicken is roasted until golden and skin crispy. It’s a simple, no-fuss meal that’s perfect for entertaining.
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Preheat oven to 350°F (175°C).
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Remove the innards from the chicken, rinse the chicken inside and out, and pat dry. Tie the legs together with kitchen twine.
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Rub everything with 1/4 cup olive oil, sea salt, pepper and thyme leaves. Set the chicken aside for 1 hour to come to room temperature.
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In a large cast-iron casserole, Dutch oven, or skillet over medium-low heat, heat the remaining 1/4 cup olive oil. Add the garlic and shallots or small onions and fry until golden brown, about 10 minutes.
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Remove from heat and place chicken breast-side up in casserole dish. Drizzle the chicken all over with the pan juices until well coated. Roast for 1 hour.
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Pour over the pan juices and lemon juice and sprinkle with half the lemon zest.
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Increase the oven temperature to 220°C.
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Cook the chicken for an additional 15 to 30 minutes, until an instant read thermometer when inserted into the thickest part of the thigh reads 165°F (74°C) and the skin is crisp and golden. Sprinkle with the remaining lemon zest.
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Let the chicken rest for 15 minutes, then slice and serve, garnished with roasted garlic and shallots, if desired.
- Avoid over-browning the chicken –If your chicken is browning too quickly while roasting, loosely cover with aluminum foil.
- Storage and Leftovers–Leftover rotisserie chicken can be stored in an airtight container in the refrigerator for up to 4 days. Use extra chicken in carrot soup, chicken salad, or mix into fried rice.
- Nourishment –This recipe is suitable for a gluten-free and dairy-free diet.
Portion: 1portionCalories: 607kcal (30%)Carbohydrates: 18G (6%)Protein: 28G (56%)Fat: 48G (74%)Saturated Fatty Acids: 10G (63%)Polyunsaturated fat: 7GMonounsaturated fatty acids: 28Gtrans fats: 1GCholesterol: 102mg (34%)Sodium: 1560mg (68%)Potassium: 587mg (17%)Fiber: 4G (17%)Sugar: 6G (7%)Vitamin A: 364IU (7%)Vitamin C: 24mg (29%)Calcium: 79mg (8th%)Iron: 3mg (17%)
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
Recipe tester reviews
Recipe © 2015 Robyn Lea. Photos © 2023 David Leite. All rights reserved. All materials used with permission.
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.