Description
This Whole Dutch Oven Roast Chicken recipe delivers a juicy, flavorful, and crispy-skinned roast chicken cooked over a bed of seasoned vegetables and baby potatoes. With a simple yet aromatic spice rub and slow roasting in a preheated Dutch oven, this dish makes an impressive and comforting meal perfect for gatherings or family dinners.
Ingredients
Scale
Chicken and Seasoning
- 1 – 4-5 lb whole chicken
- 1 1/2 tablespoons kosher salt
- 1 teaspoon cracked black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon dried rubbed sage
- 1 lemon, cut in half
- 1 head of garlic, cut in half lengthwise
- 2 sprigs fresh rosemary
- 6 tablespoons unsalted butter, melted
Vegetables
- 1 yellow onion, chopped
- 2 carrots, roughly chopped
- 1 1/2 lbs baby yellow potatoes, halved
Instructions
- Prep the chicken: Remove any giblets or neck pieces from the chicken cavity and pat the chicken dry thoroughly with paper towels. Place it on a rimmed baking sheet lined with parchment paper.
- Make the spice rub: In a small bowl, combine kosher salt, black pepper, paprika, thyme, and rubbed sage. Liberally season the entire chicken inside and out with this mixture. Place the seasoned chicken uncovered in the refrigerator for 8 to 24 hours to let the flavors penetrate.
- Preheat your Dutch oven: Preheat the oven to 375°F (190°C). Place a large Dutch oven with its lid inside the oven to preheat for 30 minutes.
- Stuff the chicken: Remove the chicken from the fridge and stuff the cavity with lemon halves, garlic head halves, and rosemary sprigs. Truss the legs and tuck the wings behind the bird for even cooking.
- Prep the veggies: Toss chopped onions, carrots, and halved baby potatoes with half of the melted butter in a bowl. Season the veggies generously with salt and pepper. Carefully remove the Dutch oven from the oven, take off the lid, and spread the vegetable mixture evenly over the bottom.
- Roast the chicken: Place the chicken on top of the veggies and brush the entire chicken with the remaining melted butter. Cover with the lid and roast at 375°F for 35 minutes. Then, remove the lid, increase the oven temperature to 425°F (220°C), and roast uncovered for an additional 30 to 40 minutes until the chicken’s internal temperature reaches 165°F (74°C).
- Rest and serve: Remove the Dutch oven from the oven and let the chicken rest for 15 minutes before slicing. Serve the juicy roast chicken alongside the roasted vegetables and potatoes.
Notes
- This recipe yields incredibly juicy roast chicken with a perfectly crispy skin thanks to the spice rub and two-stage roasting process.
- Roasting the bird over vegetables allows the juices to flavor the potatoes and carrots for a one-pot meal.
- Allowing the chicken to rest after roasting ensures the juices redistribute and the meat stays moist.
- Using a preheated Dutch oven creates a perfect roasting environment, locking in moisture.
- Adjust seasoning to taste, and consider adding other herbs like thyme or oregano if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 7 g
- Sodium: 2695 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 86 mg
