Dutch Oven Roast Chicken with Vegetables Recipe
Introduction
This Dutch Oven Roast Chicken and Vegetables recipe delivers a comforting and hearty meal with minimal effort. Roasting a whole chicken alongside potatoes, carrots, and onions in a Dutch oven allows the flavors to meld beautifully while keeping the meat tender and juicy.
Ingredients
- 1 whole chicken
- 4 medium potatoes, peeled and cut into chunks
- 3 large carrots, peeled and sliced
- 1 large onion, quartered
- Fresh herbs (such as thyme, rosemary, and parsley), a handful
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Pat the chicken dry with paper towels, then season inside and out with salt, pepper, and half of the fresh herbs. Toss the potatoes, carrots, and onion with olive oil, salt, pepper, and the remaining herbs.
- Step 2: Place the vegetables in the bottom of a Dutch oven, creating a bed for the chicken. Set the chicken on top of the vegetables, breast side up. Cover with the lid and roast in the oven for about 1 hour 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the vegetables are tender.
Tips & Variations
- For extra crispy skin, remove the lid during the last 20 minutes of roasting.
- Swap in sweet potatoes or parsnips for a sweeter vegetable flavor.
- Add garlic cloves or a splash of white wine to the roasting pan for added aroma.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain moisture and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
It’s best to use fully thawed chicken to ensure even cooking and to reach a safe internal temperature throughout.
Do I need to baste the chicken during roasting?
Basting is optional but can help keep the skin moist. However, removing the lid at the end helps achieve crispy skin without basting.
PrintDutch Oven Roast Chicken with Vegetables Recipe
A classic Dutch oven roast chicken with vegetables recipe featuring tender, juicy chicken and perfectly roasted potatoes, carrots, and onions, seasoned with herbs for a comforting and hearty meal.
- Prep Time: 20 mins
- Cook Time: 1 hour 35 mins
- Total Time: 1 hour 55 mins
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Halal
Ingredients
Chicken
- 1 whole chicken (about 4–5 pounds)
Vegetables
- 4 medium potatoes, peeled and quartered
- 3 large carrots, peeled and cut into chunks
- 1 large onion, quartered
Seasoning
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
Instructions
- Prepare the chicken and vegetables: Rinse the whole chicken under cold water and pat dry with paper towels. Peel and chop the potatoes, carrots, and onion into chunks. Set aside.
- Season the chicken: Rub the whole chicken inside and out with olive oil. Then season generously with salt, pepper, minced garlic, and the chopped rosemary and thyme, ensuring the herbs and seasoning get under the skin where possible for extra flavor.
- Season the vegetables: Toss the potatoes, carrots, and onion in a bowl with a little olive oil, salt, pepper, and some additional thyme and rosemary to taste.
- Arrange in Dutch oven: Place the seasoned vegetables in the bottom of a large Dutch oven, and then place the whole chicken on top of the vegetables, breast side up.
- Roast: Preheat your oven to 375°F (190°C). Cover the Dutch oven with its lid and roast the chicken and vegetables for about 1 hour and 15 minutes. Then remove the lid and roast for an additional 15-20 minutes to brown the chicken skin and crisp the vegetables.
- Check doneness: Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (75°C) in the thickest part of the thigh. The vegetables should be tender and golden.
- Rest and serve: Remove the Dutch oven from the oven. Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute. Serve the roast chicken alongside the tender vegetables.
Notes
- For extra flavor, place lemon halves and garlic cloves inside the chicken cavity before roasting.
- You can add other root vegetables like parsnips or turnips for variety.
- Resting the chicken after roasting is crucial for juicy meat.
- If you don’t have fresh herbs, dried rosemary and thyme can be used—reduce quantity to about 1 teaspoon each.
- Use a meat thermometer to avoid undercooking or overcooking the chicken.
Keywords: Dutch oven roast chicken, roast chicken with vegetables, Dutch oven recipes, easy roast chicken, one pot chicken dinner
