Dutch Oven Whole Chicken with Roasted Vegetables Recipe
Introduction
This Dutch Oven Whole Chicken recipe delivers a juicy, flavorful bird with crispy skin, cooked perfectly alongside tender potatoes and carrots. Using simple seasonings and slow baking, it’s a comforting one-pot meal ideal for family dinners.
Ingredients
- 8 tablespoons unsalted butter (softened)
- 2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 5 pounds whole chicken
- 1 pound baby potatoes
- 1 pound carrots (chopped)
- 1 cup chicken broth
Instructions
- Step 1: In a small bowl, combine the softened butter, salt, garlic powder, onion powder, dried oregano, dried thyme, and black pepper. Use a fork to cream the mixture until well blended. Set aside.
- Step 2: Prepare the chicken by removing the giblets from the cavity and patting the bird dry from all sides.
- Step 3: Rub the butter and seasoning mixture all over the chicken, including under the breast skin and inside the cavity for maximum flavor.
- Step 4: Preheat your oven to 425°F (220°C).
- Step 5: In a Dutch oven, add the baby potatoes, chopped carrots, ½ teaspoon salt, and chicken broth. Stir gently to combine.
- Step 6: Place the seasoned chicken on top of the vegetables. Tie the legs together tightly using kitchen twine to ensure even cooking.
- Step 7: Cover the Dutch oven with its lid and bake at 425°F for 1 hour and 15 minutes. Then remove the lid and continue baking for another 30 minutes, or until the internal temperature of the chicken reaches 165°F and the skin is crispy and golden.
- Step 8: Remove the chicken from the oven and let it rest on the counter for at least 10 minutes before carving and serving.
Tips & Variations
- For extra flavor, add fresh herbs like rosemary or sage to the butter mixture.
- Use a meat thermometer to ensure the chicken is perfectly cooked without overcooking.
- Swap carrots for parsnips or add whole garlic cloves to the vegetables for added depth.
Storage
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid overheating to keep the chicken moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of chicken for this recipe?
While this recipe is designed for a whole chicken, you can adapt it for bone-in, skin-on chicken pieces. Adjust cooking time accordingly, as pieces generally cook faster than a whole bird.
What if I don’t have a Dutch oven?
You can use a heavy oven-safe pot or roasting pan with a lid. Make sure it can withstand high oven temperatures and cover it tightly to retain moisture during cooking.
PrintDutch Oven Whole Chicken with Roasted Vegetables Recipe
This Dutch Oven Whole Chicken recipe delivers a perfectly roasted, juicy chicken with crispy golden skin, infused with a flavorful butter and herb blend. Cooked alongside tender baby potatoes and carrots in a covered Dutch oven, the meal is both comforting and convenient, perfect for a family dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6–8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Butter Seasoning Mix
- 8 tablespoons unsalted butter (softened)
- 2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
Main
- 5 pounds whole chicken
- 1 pound baby potatoes
- 1 pound carrots (chopped)
- 1 cup chicken broth
Instructions
- Prepare Butter Seasoning: In a small mixing bowl, combine 8 tablespoons of softened unsalted butter with 2 teaspoons salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon black pepper. Use a fork to cream all ingredients together until well combined. Set aside.
- Prepare Chicken: Remove the giblets from the cavity of the 5-pound whole chicken. Pat the chicken dry thoroughly on all sides using paper towels to ensure crispy skin when roasting.
- Apply Seasoning: Rub the prepared butter and seasoning mixture evenly all over the chicken, including under the breast skin and inside the cavity, to enhance flavor and moisture.
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is at the optimal temperature for roasting.
- Prepare Vegetables in Dutch Oven: In a Dutch oven, place 1 pound of baby potatoes and 1 pound of chopped carrots. Sprinkle with 1/2 teaspoon salt and pour in 1 cup chicken broth. Stir to combine and distribute seasoning.
- Position Chicken: Place the seasoned whole chicken on top of the vegetables in the Dutch oven. Tie the chicken’s legs tightly together using kitchen twine to ensure even cooking and to maintain shape.
- Bake Covered: Cover the Dutch oven with its lid and bake in the preheated oven at 425°F for 1 hour and 15 minutes. This covered roasting steams the vegetables and cooks the chicken through.
- Crisp Skin: Remove the lid from the Dutch oven and continue baking for another 30 minutes or until the chicken’s internal temperature reaches at least 165°F and the skin turns crispy and golden brown.
- Rest and Serve: Remove the Dutch oven from the oven and let the chicken rest on the counter for at least 10 minutes before carving. This allows the juices to redistribute for maximum juiciness.
Notes
- Ensure the chicken is patted dry to achieve crispy skin.
- Tie the legs with kitchen twine to promote even cooking and roasting shape.
- Use a meat thermometer to check the internal temperature to avoid undercooking.
- Letting the chicken rest before carving allows juices to redistribute, ensuring moist meat.
- You can substitute vegetables based on preference, such as parsnips or onions.
- Butter under the skin adds flavor and moistness to the chicken meat.
Keywords: Dutch Oven Chicken, Whole Roasted Chicken, Butter Herb Chicken, One Pot Chicken Dinner, Roasted Vegetables Chicken
