Your enameled dutch oven is the perfect vessel for roasting a whole chicken. The results of juicy, succulent and taste like it just came off the rotisserie.
Put the chicken in the Dutch oven on a small rack if possible.
In a small bowl, mix together the spices.
Add the oil and lemon juice and stir to combine. Rub that mixture all over the outside of the chicken.
Put the cover on the Dutch oven and place it in the oven for 1 hour.
Remove the lid and put the chicken back in the oven for about 15 more minutes. Use a meat thermometer to confirm the chicken has an internal temperature of 165℉. The juices should run clear and the legs and wings should be able to easily be pulled away from the chicken.
Remove the chicken from the oven and let rest for 10-15 minutes before carving.