Dutch Oven Whole Chicken Dinner
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This dutch oven whole chicken dinner is a delicious meal that’s easy to make! Chop your vegetables, season your chicken and bake in the oven!
If you want a delicious meal that feels fancy but is actually SUPER easy to make, this dutch oven roast chicken dinner is for you.
Simply chop your veggies, add your chicken, toss together, and let the oven do the rest of the work.
The juices from the chicken and the naturally occurring sugars from the carrots, onions, garlic, and potatoes build the most delicious flavor and caramelization from the bottom of the dutch oven as it slow cooks.
If you want a simple and delicious recipe that your family will love, look no further.
Tyler’s Tips for the Best Dutch Oven Roast Chicken
- Invest in a quality dutch oven to use for years to come. We use our dutch oven several times a week, and it’s extremely versatile. It can be used in the oven, on the stove,or even over an open fire. You can sear in it, braise in it, and roast delicious whole meals in it.
- We love this instant-read thermometer for checking the internal temperature to make sure your meat is cooked thoroughly!
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Ingredients:
substitutions
Olive Oil: You could use avocado oil, but we really recommend extra virgin olive oil.
Whole Chicken: We used a 4 pound whole chicken for this recipe. If you can only find 3 or 5 pound chickens, these will work just fine, but the cook time will need to be adjusted +/- 10 minutes per pound of chicken.
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Vegetables: Carrots, potatoes, onions, and garlic are a classic roast chicken array of vegetables, but if you need to opt for others, I would recommend using celery, leeks, and fennel. Sweet potatoes can be used in place of the russet potatoes if needed.
Spices: We used dried rosemary and thyme in this recipe, but fresh spices can work as well. Sage and oregano can also work well in this recipe.
How to Make Dutch Oven Chicken Recipe
- Coat the bottom of the Dutch oven with the olive oil. Then add the chopped carrots, potatoes, garlic and sliced onion on top.
- Mix together the seasonings, then evenly coat the chicken.
- Place chicken on top of the vegetables with the legs and wings up. Cover and bake at 350° for 2 hours.
- With 15 minutes left, remove the lid and continue cooking to get crispy skin.
What to Serve with this Recipe:
This Whole Roast Chicken recipe is filled with protein, vegetables, and potatoes, but feel free to have one of these salads to start your meal! Greek Salad, Apple Walnut Salad, Blueberry Salad, Spinach Strawberry Salad.
storage
Storing: We recommend storing this in an airtight container in the fridge.
Freezing: We don’t recommend freezing this recipe unless you want to freeze the chicken bones to make chicken stock at a later time.
Reheating: This can be easily reheated in the microwave, on the stove, or in a toaster oven.
other healthy Dinner Recipes
Dutch Oven Whole Chicken Dinner
Ingredients
- 4 pound whole chicken
- 1 tablespoon extra virgin olive oil
- 1 pound carrots
- 1 pound russet potatoes
- 1 cup medium yellow onion
- 1 tablespoon minced garlic
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon rosemary
- ½ teaspoon thyme
Instructions
- Preheat the oven to 350 degrees F.
- Remove the chicken from the packaging and discard any gizzards inside the chicken. Pat dry with a paper towel and set aside.
- Coat the bottom of the Dutch oven with the olive oil and set aside.
- Wash the carrots and potatoes, pat dry, and cube. A rough chop into 1⁄2-inch pieces works great. Add the carrots and potatoes into the Dutch oven.
- Peel, then halve the yellow onion into two large circles. Add the garlic and onion into the Dutch oven.
- In a small bowl, mix together the black pepper, paprika, salt, rosemary, and thyme, then evenly coat the whole chicken with the mixture. Place the seasoned chicken on top of the vegetable base in the Dutch oven. The legs and wings of the chicken should be upright.
- Put the lid or tinfoil on the Dutch oven. Place in the oven on the middle rack and bake at 350 degrees F for 2 hours. When there is 15 minutes left of baking time, remove the lid on the Dutch oven and let the top of the chicken bake uncovered to gently brown and crisp the top.
- Remove from the oven, slice the chicken, and serve with caramelized vegetables and potatoes.
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