Conoly Sullivan
From Pasture to Plate: Our First Beef ...
From Pasture to Plate: Our First Beef Processing Journey 🐄🍂
Beef
Conoly Sullivan
Scientific evidence show grass-fed beef is ...
Scientific evidence show grass-fed beef is healthy for you.
Farming
Conoly Sullivan
For better pastures, think "Portability"
For better pastures, think "Portability"

Chicken and Vegetables

Unbelievable Roasted Chicken with Vegetables in Dutch Oven

This recipe yields a juicy, flavorful chicken with lemon notes that perfectly complement the rub and vegetables. Enjoy your Unbelievable Roasted Chicken with Vegetables

Discover the ultimate culinary delight with our Unbelievable Roasted Chicken with Vegetables in Dutch Oven recipe! Perfect for family dinners or special occasions, this recipe transforms a simple whole chicken into a mouth-watering masterpiece. Brined to perfection with a blend of salt, sugar, liquid smoke, and crushed garlic, the chicken is then seasoned with the unique Rufus Teague Chicken Rub and slow-roasted to achieve a crispy, golden skin and succulent meat. Nestled alongside tender potatoes and Brussels sprouts, and infused with the zesty aroma of fresh lemons, this dish is a symphony of flavors. Whether you're a seasoned chef or a cooking novice, our easy-to-follow recipe will guide you to create a stunning, juicy chicken that's sure to impress. Get ready to indulge in a culinary experience that promises to be as unbelievable as the name suggests!

Ingredients

  • 1 Whole Pastured Non-GMO Chicken from Eremos Farm. (Or your local regenerative farm)

  • 1-2 Lemons

  • Rufus Teague Chicken Rub

  • 1-2 Potatoes (1/2 per person)

  • 3 cups Brussels Sprouts, quartered

  • 1 cup Butter

  • Salt and Pepper to taste

  • 6-8 Cloves Garlic

  • 1 Whole Onion

  • 1/2 cup Salt and 1/2 cup Sugar for Brine

  • Crushed Garlic

  • 2 Tbsp Liquid Smoke for Brine

  • 1/2-3/4 cup White Wine

Rufus Teague chicken rub is amazing!

Try it today!

Brining Instructions

  1. Prepare the Brine: In a large container, mix cool water enough to cover the chicken, 1/2 cup sugar, 1/2 cup salt, 2 Tbsp liquid smoke, and 3 Tbsp crushed garlic.

  2. Brine the Chicken: Submerge the frozen chicken in the brine. Let it brine for 6-8 hours.

A brine for chicken enhances moisture and flavor, ensuring juicy, tender, and seasoned meat.

Preparation

  1. Dry the Chicken: Remove the chicken from the brine and pat it dry. Wrap it in an old towel and let it dry in the refrigerator for at least 30 minutes for crispy skin.

  2. Prepare Potatoes: Cut up the potatoes and place them at the bottom of a Dutch oven. Season with salt and pepper.

  3. Season the Chicken: Rub the chicken with butter and generously apply Rufus Teague Chicken Rub. Place the chicken in the Dutch oven.

  4. Add Flavors: Pour juice from 1 lemon over the chicken. Insert the remaining lemon halves, 2 cloves of garlic, and 1/2 an onion inside the chicken cavity. Reapply Rufus Teague Rub on any washed-off areas.

  5. Add Vegetables and Wine: Place quartered Brussels sprouts around the chicken in the Dutch oven. Add 1/2 onion, 2-3 cloves of garlic, and 1/2-3/4 cup white wine around the chicken.

  6. Season Brussels Sprouts: Squeeze 1/2 lemon over Brussels sprouts and season with salt and pepper.

Cooking Instructions

  1. Initial Roasting: Cook uncovered at 495°F for 20 minutes.

  2. Continue Cooking: Reduce the temperature to 325°F and cook for 20 minutes per pound of chicken, still uncovered.

ENJOY!