This Dutch Oven Whole Roast Chicken is an easy recipe that makes perfect roast chicken every time. It’s a brilliant simple technique! Whole chicken roasted in a Dutch oven over a bed of vegetables until the meat is tender, juicy, and flavorful and the skin is crispy and deep golden brown. This is a one-pot meal the whole family will enjoy.
Start with a dry bird. After removing the chicken from the fridge, allow it to come to room temperature. Then pat it dry with paper towels. Be sure to dry inside the cavity too. Rub the chicken with a mix of olive oil, herbs, salt and pepper. As for the veggies: Large chunks of potatoes, carrots, onions, garlic, and apples placed under the chicken serve as a base and add flavor. I also stuff the cavity of the bird with onions, apples and garlic to add even more flavor while roasting. The potatoes, carrots, and apples soak up the delicious roasting juices and are perfect for serving up alongside the bird. Dried herbs: I use Italian seasonings for this recipe. Feel free to swap Italian herbs with a mix of dried basil, oregano, thyme, and rosemary.
To make the Dutch Oven Whole Roast Chicken, you will need the following ingredients:
Preheat the oven to 400 °F.
Remove the chicken from the fridge and let the chicken come to room temperature. Pat dry the whole chicken with a paper towel.
In a small bowl, add 2 tablespoons olive oil, ½ tablespoon Italian herbs, 1 tablespoon salt, and ½ tablespoon ground black pepper and mix well to combine.
Generously rub the seasoning mixture all over the whole chicken inside and out.
Stuff the chicken with about half the apples, half the onion, and half the garlic.
Truss the chicken so the wings and legs stay close to the body.
In a large mixing bowl, combine 2 tablespoons lemon juice, 1 tablespoon melted butter, and remaining carrots, apples, onions, garlic, and potatoes and toss to combine.
Spread the prepared vegetables evenly inside a 4-quart Dutch oven. Place the chicken breast-side up on top of the vegetables and brush the outside of the chicken with the remaining 1 tablespoon melted butter.
Cover with a lid and roast the chicken for 35 minutes.
Remove the lid and cook the chicken until an instant-read thermometer inserted in the breast registers 165 °F, about 20-25 minutes more. To make chicken skin extra crispy and browned, turn on the broiler and let the chicken broil for another 5 minutes. Remove from the oven and let rest at room temperature for at least 10 minutes before carving.
Carve the chicken and serve with the vegetables, a sprinkle of parsley, and a drizzle of juices from the pan.
This Dutch Oven Whole Roast Chicken recipe is simple, comforting, and so delicious. Nestled on a bed of veggies, this one-pot chicken dish is full of flavor. Did you make this recipe? Let us know! Please share a photo with us @cookmerecipes on Instagram, and don’t forget to leave a comment.
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