Dutch oven tip & recipe variation from our regular customer R.L. of Chilliwack, BC:
Use a relatively low temperature, eg 300 deg F, and it would take somewhere in the neighbourhood of 2 hours. For best results, brown it first on top of the stove, and then toss in a bunch of shallots and whatever else you want.
He added: “I should add, browning the chicken on the stove you’ll naturally need tongs to hold the bird. I actually hold it with my bare hands sometimes, but your other customers are probably smarter than that.”
Another Dutch oven tip from Modern Farmer website:
A Dutch oven is an excellent tool for roasting a heritage-breed chicken. The large, heavy, lidded pot is designed to retain moisture over long periods of oven cooking. Place the chicken, breast-side down to keep it moist, in the Dutch oven with quartered onions, garlic cloves, a cup of water and some butter. Roast it for 30 minutes per pound at 325 degrees F.