Dutch 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
Scale
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
