- 3 lbs Chicken1 whole
- 2 tbsp Olive oil
- ½ tbsp Italian herb seasoning
- 1 tbsp Salt
- ½ tbsp Black pepper
- 1 Applessliced
- 1 head Garliccut in half
- 2 tbsp Lemon juice
- 2 tbsp Buttermelted, divided
- 2 Carrotschopped into 2-inch long pieces
- 1 Potatoespeeled and cut into 1-inch cubes
- 1 tsp Parsleyfinely chopped
Dutch Oven Whole Roast Chicken
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:
Steps to make Dutch Oven Whole Roast Chicken
Preheat the oven to 400 °F.
Combine oil, herbs and seasonings
Rub chicken with seasoning mixture
Prepare vegetables and apples
Add veggies and chicken to Dutch oven
Remove lid and continue roasting
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.