Dutch Oven Roast Chicken with Vegetables Recipe
Introduction
This Dutch Oven Roast Chicken and Vegetables recipe delivers a comforting, flavorful meal with tender chicken and perfectly roasted vegetables. Using a blend of herbs and butter under the skin, the chicken stays juicy and aromatic, while the vegetables soak up all the delicious pan juices.
Ingredients
- 1 whole chicken
- Butter
- Dried rosemary
- Dried parsley
- Dried tarragon
- Dried coriander
- Dried thyme
- Red pepper flakes
- Salt
- Black pepper
- 1 lemon
- Carrots
- Baby potatoes
- Onion
- Garlic cloves
- Chicken stock
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and place the Dutch oven inside to warm up.
- Step 2: In a small bowl, combine softened butter with dried rosemary, parsley, tarragon, coriander, thyme, red pepper flakes, salt, and black pepper to create an herb butter.
- Step 3: Carefully loosen the skin of the chicken and spread the herb butter underneath it. Rub any remaining butter over the exterior of the chicken for extra flavor.
- Step 4: Chop the carrots, baby potatoes, onion, and garlic cloves, then arrange them evenly in the bottom of the preheated Dutch oven.
- Step 5: Place the prepared chicken on top of the vegetables and squeeze the juice of a lemon over everything. Add chicken stock to the Dutch oven to cover the bottom, helping keep the chicken moist as it roasts.
- Step 6: Roast in the oven until the chicken reaches an internal temperature of 165°F (74°C), typically about 1 to 1.5 hours, depending on size.
- Step 7: Let the chicken rest a few minutes before carving and serving with the roasted vegetables.
Tips & Variations
- For crispier skin, finish the chicken under the broiler for a few minutes at the end of roasting.
- Feel free to swap vegetables based on seasonality—parsnips, brussels sprouts, or sweet potatoes work well.
- Add a splash of white wine to the stock for extra depth of flavor.
- Use fresh herbs instead of dried if available, doubling the quantity for best flavor.
Storage
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to preserve moisture and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of chicken?
Whole chicken works best for even roasting and flavor, but bone-in, skin-on thighs or breasts can be used. Adjust cooking time accordingly to ensure proper doneness.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer inserted into the thickest part of the thigh without touching bone. The internal temperature should reach 165°F (74°C).
PrintDutch Oven Roast Chicken with Vegetables Recipe
This Dutch Oven Roast Chicken and Vegetables recipe offers a hearty, flavorful meal where a whole chicken is perfectly roasted atop a bed of seasoned vegetables. Infused with an aromatic herb butter and cooked slowly in a Dutch oven, the dish yields juicy, tender chicken and savory, roasted vegetables that soak up the delicious juices.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Chicken and Herb Butter
- 1 whole chicken (about 4 to 5 pounds)
- 4 tablespoons butter, softened
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon dried tarragon
- 1 teaspoon dried coriander
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- Salt, to taste
- Black pepper, to taste
- 1 lemon
Vegetables and Stock
- 3 large carrots, peeled and cut into chunks
- 1.5 pounds baby potatoes, halved
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 1 cup chicken stock
Instructions
- Preheat Oven and Dutch Oven: Begin by preheating your oven to 375°F (190°C). Place your Dutch oven inside to heat up as well, which will help ensure an even roasting temperature when you add the chicken and vegetables.
- Prepare Herb Butter and Season Chicken: In a small bowl, combine the softened butter with dried rosemary, parsley, tarragon, coriander, thyme, red pepper flakes, salt, and black pepper. Rinse and pat the whole chicken dry, then slice the lemon into halves for later use.
- Apply Herb Butter Under Chicken Skin and On Exterior: Carefully loosen the skin of the chicken breast and legs without tearing it, and spread about half of the herb butter underneath. Rub the remaining herb butter all over the outside of the chicken for full flavor coverage.
- Arrange Vegetables and Chicken in Dutch Oven: Remove the hot Dutch oven from the oven. Lay the carrots, baby potatoes, onion, and garlic cloves evenly on the bottom. Place the seasoned whole chicken on top of the vegetables. Squeeze juice from the lemon halves over the chicken, then add the lemon halves inside the cavity.
- Add Chicken Stock and Roast: Pour 1 cup of chicken stock around the vegetables to keep them moist during roasting. Cover the Dutch oven with its lid and roast in the preheated oven for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature of the chicken breast reaches 165°F (74°C).
- Rest and Serve: Once cooked, remove the Dutch oven from the oven and let the chicken rest covered for 10 to 15 minutes. This allows the juices to redistribute. Carve the chicken and serve alongside the roasted vegetables.
Notes
- Use a meat thermometer to ensure the chicken is cooked safely through.
- Feel free to substitute dried herbs with fresh herbs if available—use 3 times the amount when substituting.
- Letting the chicken rest after roasting ensures juicy meat.
- The vegetables soak up the flavorful drippings, making this a one-pot balanced meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Dutch oven roast chicken, roast chicken and vegetables, herb butter chicken, one-pot chicken dinner, roasted baby potatoes and carrots
