Roasted a 4 lb chicken in my 6 quart ceramic/cast iron dutch oven for dinner. Rubbed with olive oil, sprinkled with salt & Penzey's Tuscan blend, stuffed the cavity with lemon, onion & celery and then put the chicken on a bed of the rest of the onion, lemon & some more celery with a cup of chicken stock. Covered for 35 mins, uncovered for 35 mins. Rested for 15 mins. Delish & not even a little bit dry. Biscuits, mashed taters, gravy & sliced beets (none of which were made from scratch)