Dutch Oven Whole Roast Chicken Recipe with Vegetables
This whole roast chicken recipe puts your Dutch oven to good use! We cook the chicken covered part of the time to keep the meat tender and juicy, and then uncover it so the skin can get crispy and brown. And a quick and easy garlic herb butter rub adds a ton of flavor and helps keep the meat moist!
Servings 6 servings
Calories 616kcal
Equipment
- 6 or 7-quart Dutch oven (it will be a tight fit in a 6-quart with the vegetables, but it will work)
Ingredients
- 2 tablespoons olive oil
- 2 pounds yellow potatoes scrubbed and halved (about 4 medium-sized yellow potatoes)
- 1 pound carrots peeled and cut into 2 to 3-inch pieces
- 1 medium yellow onion quartered
- 1/2 cup chicken stock
- 2 1/2 teaspoons coarse kosher salt divided
- 3/4 teaspoon black pepper divided
- 6 tablespoons unsalted butter at room temperature or slightly softened
- 3/4 teaspoon dried ground sage
- 1 medium lemon zested and then halved
- 1 head garlic 2 cloves crushed into a smooth paste, and then the remainder of the head unpeeled and halved horizontally
- 4 pound whole chicken patted dry with paper towels
- 4 sprigs fresh rosemary divided (plus more for garnish)
- 4 sprigs fresh thyme divided (plus more for garnish)
Instructions
- Preheat the oven to 425F.
- Drizzle the olive oil in the bottom of a 6-quart Dutch oven. Add the potato, carrot, onion, chicken stock, 1/2 teaspoon coarse kosher salt, and 1/4 teaspoon black pepper. Toss gently and then spread the vegetables out evenly.
- Add the butter, 2 teaspoons coarse kosher salt, 1/2 teaspoon black pepper, dried ground sage, 1 teaspoon fresh lemon zest (discard the rest of the zest or use it for something else), and 2 cloves smoothly crushed garlic to a small bowl. Stir to combine.
- Pat the chicken dry. Stuff the cavity with the halved lemon, halved head of garlic, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme (you might only be able to fit one half of the lemon and one half of the garlic head, which is fine).
- Rub 1/3 of the butter under the skin on the chicken breasts. Rub the rest of the butter mixture all over the chicken skin.
- Tie the legs together with kitchen twine. Tuck the wing tips under so they don’t burn. Place the chicken breast-side-up on top of the vegetables in the Dutch oven. Place the remaining 2 sprigs rosemary and 2 sprigs thyme on the sides of the chicken on top of the vegetables.
- Put the lid on the Dutch oven and roast covered for 1 hour 15 minutes. Then remove the lid and roast uncovered until the chicken is fully cooked, about 15 to 30 minutes more. (According to the FDA, poultry needs to reach an internal temperature of 165F. You can test this with an instant-read thermometer in the thickest part of the chicken thigh without touching the bone.)
- The chicken skin should be rich golden brown and crispy at the end of cooking; if it’s not, you can broil it briefly to brown the skin.
- Let the chicken rest for 10 to 15 minutes before serving. Transfer the chicken and vegetables to a serving platter; garnish with more fresh rosemary and thyme. Strain the pan drippings and serve them to drizzle on top if desired.
Notes
- Storage: You can store leftover roast chicken covered in the fridge for up to 4 days.
- Reheating: To reheat leftover chicken, you can use the oven, stovetop, or as a last resort - the microwave.
- For the oven method, preheat the oven to 350F. Put your chicken in an oven safe dish, add 1 cup of chicken broth (or water), and cover with foil. Bake until the chicken is warm throughout, about 20 to 25 minutes.
- To use the stovetop, place the chicken in a pot and add enough broth or water to just cover the bottom of the pot. Cover the pot and cook on medium heat until the chicken is warm throughout, about 10 minutes.
Nutrition
Calories: 616kcal | Carbohydrates: 36g | Protein: 32g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1163mg | Potassium: 1208mg | Fiber: 6g | Sugar: 6g | Vitamin A: 13189IU | Vitamin C: 38mg | Calcium: 69mg | Iron: 3mg