This Dutch oven roast chicken starts covered over carrots and onion, then finishes uncovered for browned skin. Savory Desert Dust seasons the meat under the skin, with a small reserved portion added to the outside later.
Make it with Savory Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
Set up the pot. Heat the oven to 375°F (190°C). Put carrots, onion and broth in a 6–7-quart Dutch oven. Check that the chicken fits breast-up on the vegetables and the lid closes without pressing on it; use a larger pot if needed.
Season the chicken. Before handling raw chicken, reserve 1 teaspoon each of Dust and oil in a separate clean bowl. Mix the remaining 2 teaspoons Dust with 1 tablespoon oil. Pat the chicken dry; do not rinse. Loosen the breast skin and spread that mixture underneath. Keep the cavity empty.
Roast covered. Set the chicken breast-up on the vegetables, tuck the wing tips underneath and cover. Roast for 45 minutes. Carefully remove the lid, directing escaping steam away from you. Brush the skin thinly with the reserved 1 teaspoon oil mixed with 1 teaspoon Dust.
Brown and check. Roast uncovered another 35–55 minutes, checking from 30 minutes. The thickest breast and innermost thigh and wing must each reach at least 165°F (74°C), without touching bone. Shield darkening patches loosely with foil; continue until every checked area reaches temperature.
Rest and carve. Move the chicken to a clean board and rest 15 minutes. If carrots are still firm, return the pot to the oven until tender. Skim excess fat from the juices, taste before adding seasoning, then carve and serve with the vegetables and a little juice.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
A 6–7-quart pot is a starting point for a 3½–4-pound chicken, but shapes vary. The bird should fit breast-up on the vegetables with the lid closing freely. Check the pot and knob temperature ratings; do not force an oversized chicken into it.
WILL THE SKIN GET CRISP?
The covered stage traps moisture, so the skin begins soft. Uncovering lets it dry and brown; it may have crisp patches rather than the all-over crispness of an open-rack roast. Do not baste the skin during that stage.
WHY IS SOME DUST PUT UNDER THE SKIN?
That portion seasons the breast meat while staying protected from direct heat. The small outside portion is added for the shorter uncovered stage. Savory Dust contains dates, so watch the color and shield dark spots instead of using a broiler.
WHERE SHOULD I PUT THE THERMOMETER?
Check the thickest breast and the innermost thigh and wing, keeping the probe off bone. Each must reach at least 165°F (74°C) before the bird leaves the oven. Skin color, clear juices and a loose leg are not substitutes for temperature checks.
CAN I USE A LARGER OR FROZEN CHICKEN?
This method is written for a fully thawed 3½–4-pound bird. A larger bird changes pot fit and cooking time, and a frozen bird will cook differently. Thaw in the refrigerator and use a method sized for the chicken you have.
WHY ONLY HALF A CUP OF BROTH?
The covered bird and vegetables release more liquid as they cook. A small starting amount protects the vegetables without submerging the chicken. If the pot looks dry after uncovering, add hot broth a few tablespoons at a time around the bird, not over the skin.
HOW SHOULD I KEEP LEFTOVERS AND CHECK ALLERGENS?
Carve leftovers into shallow containers and refrigerate within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below for 3–4 days; reheat to 165°F (74°C). Savory Dust lists mustard; check the broth and current labels for other allergens.
