Dutch Oven Roast Chicken with Vegetables

Ingredients

• 1 whole chicken (approx. 1.5 kg)
• 600 g potatoes
• 300 g carrots
• 200 g cherry tomatoes
• 3 garlic cloves
• 5 sprigs fresh thyme
• 4 tbsp olive oil
• 8 g fine salt
• 4 g ground black pepper

Instructions

1. 1. Preheat the oven:
      Set your oven to 180°C (static heat). This moderate temperature allows the chicken to cook gently and evenly, while ensuring the vegetables become tender and the skin turns golden in the final stage.
   2. Prepare the vegetables:
      Rinse the potatoes thoroughly and cut them into large chunks without peeling, preserving their flavour and texture. Peel the carrots and slice them into thick pieces of roughly equal size for even cooking. Rinse the cherry tomatoes under cool water. Peel the garlic cloves, keeping them whole to allow their flavour to infuse subtly during roasting.
   3. Season the vegetables:
      Place all the prepared vegetables directly into the bottom of a large Dutch oven or ovenproof pot. Drizzle with 2 tablespoons of olive oil and sprinkle with half the salt and pepper. Toss everything together thoroughly so that the vegetables are evenly coated in seasoning and oil. This step enhances caramelisation and builds the flavour base for the roast.
   4. Prepare the chicken:
      Pat the chicken dry using paper towels. This helps the skin crisp up during roasting. Rub the remaining olive oil over the entire surface of the chicken, then season generously with the rest of the salt and pepper, massaging it into all sides, including under the wings and along the legs.