Dutch Oven Whole Chicken Dinner

A plate with a sliced Dutch Oven Roast Chicken with carrots and potatoes on the side.

This dutch oven whole chicken dinner is a delicious meal made with ease. Chop your vegetables, season your chicken, and bake in the oven!

Prep Time20

Cook Time2

Total Time2 20

Servings: 2 Cup Servings

Calories: 438kcal

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.

Notes

Let the dutch oven do the work, it doesn't need to be opened and checked on until the last 15 minutes of the cooking process. Opening this early to check will let all of the steam and heat out and slow down the cook time.

Nutrition