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Dutch Oven Whole Chicken with Roasted Vegetables Recipe

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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is at the optimal temperature for roasting.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://tastygenius.com/dutch-oven-whole-chicken-with-roasted-vegetables-recipe/