Dutch 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
Scale
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
