Provencal Pot Roasted Garlic Chicken

This recipe perfectly illustrates a simple traditional method of cooking a succulent roast chicken in a cast-iron Dutch oven. Recipes such as this were developed to ensure that moisture and flavor were preserved when cooking at a time when ovens were not as precise as the ovens we use nowadays.

First, the chicken is cooked at a low temperature with the lid firmly in place to trap moisture in the pan. This allows the chicken to cook in its own juices and absorb the flavor of the abundance of garlic cloves and the fresh thyme.

After the initial phase of slow cooking, the oven temperature is increased and the lid is removed, allowing the chicken to brown to perfection. Quick-cooking small new potatoes or fingerling potatoes can be added to the pan during the final phase of cooking for a delicious bistro meal.

This dish is ideal for serving during the cooler months. Served with a loaf of crusty bread and a crisp fall salad, this meal is simple perfection.

INGREDIENTS

1 chicken 3 - 4 lbs

1 tbsp kosher salt

4 sprigs fresh thyme

2 bay leaves

4 heads garlic, unpeeled cloves only

2 tbsp olive oil

¼ cup dry white wine

12 small new potatoes or whole fingerling potatoes

PREPARATION

Heat the oven to 325°F (160 °C) in Convection Bake or Convection Roast mode.

Lightly oil an enameled cast-iron Dutch oven.

Season the chicken with the kosher salt and place the bay leaves and a sprig of thyme in the chicken cavity. Tie the chicken legs together with butcher's twine or insert a skewer to hold them in place.

Add the remaining olive oil, white wine, thyme sprigs, and unpeeled garlic cloves to the pan and stir to combine. Place the chicken on top of the garlic cloves, then spritz with a light coating of olive oil, and cover with a tight-fitting lid.

Place the pan in the oven and set the timer for 45 minutes.  When the timer elapses, remove the pan and increase the oven temperature to 425°F (220 °C). Carefully remove the lid and fold in the potatoes. Return the pan to the oven without the lid and cook for an additional 20 - 25 minutes, until the chicken is golden brown and the potatoes are cooked through.

Remove the pan from the oven, carefully remove the chicken, and set it aside to rest for 12 - 15 minutes before carving. Remove the potatoes and garlic and set aside to keep warm. Place the pan on the cooktop and add a splash of white wine to the pan juices. Deglaze the pan over medium-high heat, stirring continuously, scraping up any brown bits to create a sauce to serve with the chicken.

When served, the garlic can be pressed out of the skin and spread over the chicken or mashed into the sauce.

Serves 4

Note: Always take care when removing the hot pan from the oven. Leave a towel or pot holder on the lid to avoid accidentally picking up a hot lid. It’s easy to forget.

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