Go Back
–+ servings
Close up of dutch oven roasted whole chicken with vegetables.
Print

Dutch Oven Roasted Chicken

This tender and flavorful Dutch Oven Roasted Whole Chicken is a fantastic way to prepare poultry alongside hearty vegetables!
Course Entrees
Cuisine American
Keyword one pot meal, roasted chicken, whole chicken
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 6 servings
Calories 221kcal
Author Wendie

Equipment

Ingredients

  • 1 1/2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried Herbes de Provence
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/4 teaspoon Cayenne pepper
  • 1 (4-5 pound) whole chicken
  • 1 tablespoon olive oil
  • 1 large onion cut into chunks
  • 4 large carrots peeled and cut into chunks
  • 4 garlic cloves roughly chopped
  • 1 1/2 pounds baby creamer potatoes cut in half
  • 6 tablespoons butter melted
  • 1 lemon cut into quarters
  • 2 sprigs rosemary

Instructions

  • In a small bowl, add the salt, pepper, Herbes de Provence, paprika, garlic powder, and cayenne and mix until combined.
  • Place the chicken on a baking sheet remove any giblets and pat dry with a paper towel rub the olive oil all over the chicken.
  • Sprinkle the seasoning mixture all over making sure to get underneath the chicken. Place the seasoned chicken uncovered into the refrigerator for 6-24 hours.
  • Preheat your oven to 375 degrees
  • Add the chopped onions, carrots, baby potatoes, and garlic to the Dutch oven and pour the melted butter over the veggies and toss.
  • Remove the chicken from the fridge and add the rosemary and lemon slices into the cavity of the chicken. Tie the legs up with cooking twine if you prefer.
  • Place the seasoned chicken on top of the chopped veggies. Cover and bake for 30 minutes. Uncover and increase the temperature to 400 degrees and bake another 40-45 minutes. Or until the internal temperature reaches 165 degrees.
  • Remove the Dutch oven and let the chicken rest for 15 minutes before carving.

Notes

  • If you use a larger chicken you will need to increase the roasting time.
  • If you don't have a Dutch oven, any pot with a lid will work. Or even a roasting pan covered tightly with aluminum foil.

Nutrition

Serving: 1serving | Calories: 221kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 1842mg | Potassium: 534mg | Fiber: 3g | Sugar: 1g | Vitamin A: 557IU | Vitamin C: 33mg | Calcium: 29mg | Iron: 1mg
QR Code linking back to recipe