WINNER, WINNER, CHICKEN DINNER!
Ok, I had to say that. It was weighing on me.
If you are looking for the ULTIMATE CHICKEN DINNER to serve for Father’s Day, look no further!
A home-cooked comfort food meal is where it’s at. You put in the work, it shows you care. This recipe is a no brainer, because it’s NOT a lot of work, but still shows you care!
This chicken is full of herbs and spices and butter and love. Your Father, Dad, Grandfather, Uncle, or whoever you are serving will jump for joy with this meal. It has all of the food groups: Chicken, veggies, potatoes, delicious juice, and heart. Not actual heart. Like heart and soul heart.
So here goes:
I like to bake my chicken in a Dutch Oven. To me, a Dutch oven cooks the chicken evenly and a little faster than when it is wrapped in foil on a pan. This is just my opinion, but if you don’t have a Dutch oven, get one.
First, I preheat the oven to 475 degrees. Yes sir, that oven needs to be HOT! We want to put the chicken in under this heat for a bit to crisp up the skin.
Before I even touch my chicken:
I start with veggies. You see, lining the bottom of the pot with veggies keeps the chicken from scorching to it, cooks the veggies nicely in the chicken drippings, and helps the chicken cook evenly.
Cut your onion into strips and lay it in the bottom of the pot first. You can also quarter a second onion and stick it in the bird’s bottom if you like. Then you can quarter some potatoes and add those, followed by whatever you have in the fridge. I added baby carrots and mushrooms.
Melt your butter and add the garlic to it. You’ll rub this on the chicken in a minute.
Now you are ready to handle your chicken.
Bring the Dutch oven near the sink so you don’t drip chicken juice all over your kitchen. Open the chicken’s wrapping in the empty sink and rinse it. While you’re there, pull out that bag of innards and toss them in the trash (we don’t use ours). Once your bird is washed, place it in the Dutch oven on top of the veggies and lightly dry it with a paper towel. Dry chicken will hold your seasonings better.
Take your melted butter and drizzle it onto the chicken a little at a time. Use a hand to rub it in on both sides of the chicken. Now, with your hand, loosen up the chicken skin and put a little butter under there, too!
Here’s where it can get crazy and out of control. I like to season with a heavy hand. You should too! Shake onto this chicken some rosemary, thyme, salt, and pepper. Rub it onto both sides. Place the chicken in the pot breast side down.
You can use chicken broth here, but I like to pour a little white cooking wine into the pot so the veggies can stew in it. It makes them taste incredible.
Now cook it!
Pop that puppy in your oven at 475 degrees uncovered for about 15 minutes. When the skin begins to brown, drop your temperature to 350 degrees and cook for about an hour. I like to cover it halfway through. When you think your chicken may be done, check it with a meat thermometer. This is the only way to REALLY know if it’s done.
Let it sit for 15-20 minutes or all of those delicious juices will flow out as soon as you cut into it. Be patient! Let it sit.
Now you have an amazing Father’s Day Dinner that looks like you have been cooking all day, but which really took you about 15 minutes of prep time. The rest of the time you may or may not be soaking in the tub reading a book. I mean, it’s just a suggestion.
The Ultimate Father's Day Baked Chicken
This is Baked Chicken comfort food that will have the Father in your life begging for seconds. Prep time is quick and the end result is juicy and flavorful.
What You'll Need
- 1 Whole chicken
- 1 Onion
- 1 bag Baby carrots
- 4 Russet potatoes
- 1/2 stick Butter
- 1 tbsp Minced Garlic
- 1 tbsp Dried rosemary
- 1 tbsp Dried Thyme
- 1 tsp Salt to taste
- 1 tsp pepper to taste
- 1/2 cup White cooking wine or chicken broth
Preheat oven to 475
Melt butter in a bowl. Once melted, add garlic.
Slice onion, wash and quarter potatoes and add carrots to the bottom of your Dutch oven.
Wash and Dry Chicken. Place in Dutch oven and rub melted butter mixture all over chicken and under the skin.
Rub chicken with salt, pepper, thyme, and rosemary (front and back).
Place chicken breast side down and pour white cooking wine over veggies.
Bake uncovered for 15 minutes or until the chicken skin browns.
Decrease oven temperature to 350 and bake an additional hour, covering chicken halfway through.
When chicken has reached 165 degrees, remove from oven. Let sit for 15-20 minutes before serving.
Need dessert ideas? Try this!