Description
This Whole Dutch Oven Roast Chicken recipe delivers a juicy, flavorful roast chicken with crispy skin, cooked alongside tender vegetables and potatoes in a Dutch oven. Perfect for cozy weeknight dinners or entertaining guests, it features a simple spice rub, fresh herbs, and a roasting technique that ensures moist, delicious meat every time.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (4-5 lbs)
- 1 1/2 tablespoons kosher salt
- 1 teaspoon cracked black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon dried rubbed sage
- 1 lemon (cut in half)
- 1 head of garlic (cut in half lengthwise)
- 2 sprigs fresh rosemary
- 6 tablespoons unsalted butter (melted)
Vegetables
- 1 yellow onion (chopped)
- 2 carrots (roughly chopped)
- 1 1/2 lbs baby yellow potatoes (halved)
Instructions
- Prep the chicken: Remove any giblets or neck pieces from the cavity of the chicken, then pat it dry with paper towels. Place the chicken on a rimmed baking sheet lined with parchment paper.
- Make the spice rub: In a small bowl, combine kosher salt, black pepper, paprika, dried thyme, and dried rubbed sage. Season the chicken generously inside and out with this mixture. Refrigerate uncovered for 8-24 hours to let the flavors develop.
- Preheat your Dutch oven: Set your oven to 375°F (190°C). Place a large Dutch oven with its lid inside the oven to preheat for 30 minutes.
- Stuff the chicken: Remove the chicken from the fridge and stuff the cavity with lemon halves, garlic head, and rosemary sprigs. Truss the legs and tuck the wings behind the body for even cooking.
- Prep the vegetables: Toss onions, carrots, and halved potatoes with half of the melted butter. Season them with salt and pepper liberally. Carefully take the preheated Dutch oven out of the oven, remove the lid, and spread the vegetables evenly at the bottom.
- Roast the chicken: Place the stuffed chicken on top of the vegetables in the Dutch oven. Brush the chicken all over with the remaining melted butter. Cover with the lid and roast for 35 minutes at 375°F.
- Finish roasting: Remove the lid, increase the oven temperature to 425°F (220°C), and roast the chicken uncovered for an additional 30-40 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Rest and serve: Let the chicken rest for 15 minutes before carving. Serve slices with the roasted vegetables and potatoes.
Notes
- This recipe produces an incredibly juicy and flavorful roast chicken with perfectly crispy skin.
- Seasoning the chicken the day before and refrigerating uncovered helps dry the skin for crispiness and deepens flavor.
- Roasting in a Dutch oven on top of vegetables locks in moisture and creates a delicious side dish baked with the chicken.
- Use a meat thermometer to ensure the chicken is fully cooked without drying out.
- Letting the chicken rest allows the juices to redistribute for tender, juicy slices.
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 7 g
- Sodium: 2695 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 86 mg
