Dutch Oven Chicken and Potatoes
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Dutch Oven Chicken and Potatoes is roasted with lemon butter, fresh rosemary and thyme for the most tender roast chicken you've ever tasted!
Simple ingredients create a golden brown chicken with crispy skin that's the ultimate comfort food. It's perfect for Sunday suppers or special occasions!
Why You'll Love It
There's nothing as delicious as roasting a whole chicken in a cast iron dutch oven. I love a good pot roast, but this roasted chicken recipe is at the top of my list.
Plus, there are many recipes you can make with the leftovers!
You'll love the savory juices that create a garlic herb sauce that melts in your mouth. The meat comes out moist and flavorful, and the aroma is second to none.
It's one of those easy one-pot meals that's fancy enough to serve as a main course, or works as a casual dinner when paired with potatoes, onions and brussels sprouts.
It's perfect for Easter, Thanksgiving, or Sunday dinner with the entire family!
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Why Use A Dutch Oven?
- Baking a dutch oven roast chicken is practically foolproof and works every time!
- Using a cast iron pot seals in the heat and cooks meat faster.
- The tenderness of this lemon chicken recipe beats the results of a slow cooker or instant pot consistently.
- It's truly a one-pot wonder! Bake and serve from the same pot!
- The chicken juices fall to the bottom of the pot and coat every root vegetable with lemony garlic goodness.
- With very little effort, you'll enjoy dutch oven chicken and potatoes in less than two hours!
Ingredients
Simple ingredients create the best recipes. See recipe card for quantities.
- whole chicken - purchase the freshest 5 pound bird you can find
- cloves of garlic or garlic bulb - adds depth of flavor
- fresh thyme - can use dried, but fresh is best
- fresh rosemary - use fresh if at all possible
- lemon - provides the citrus element needed for this recipe
- onion - adds flavor to other root vegetables
- butter - bastes chicken to add color and help seasoning stick
- garlic salt with parsley - the perfect seasoning
- cracked black pepper - just a dash is all you need
Equipment
- 6 to 7 quart cast-iron dutch oven
- meat thermometer
- kitchen twine
- kitchen tongs
How to Make Chicken and Potatoes
Pat dry a whole chicken with paper towels. Remove any giblets. Preheat oven to 425ºF.
Sprinkle the cavity generously with garlic salt. Stuff a few slices of lemons, fresh rosemary, garlic and fresh thyme inside.
Place chicken in the bottom of the dutch oven with the legs up and wings down. The breast side should be on top. Tie the legs together with kitchen twine using a simple knot.
Add new potatoes and brussels sprouts in the pot surrounding the bird.
Brush melted butter over breasts, legs, thighs and wings with a pastry brush.
Cover the top of the skin with butter, then sprinkle entire bird with garlic salt.
Squeeze a little lemon juice over the fresh vegetables and sprinkle with garlic salt. Drizzle top of the vegetables with melted butter.
Place entire pot into a 425 degree oven and make sure it's UNCOVERED. Roast for 1 ½ hours or until internal temperature reaches 165 degrees F at the thickest part of the meat.
How to Carve a Roasted Chicken
- Let meat rest at least 15 minutes. Cover loosely with foil.
- Using a sharp knife and kitchen tongs, cut between the breast and the legs on each side. Twist the legs until joints break and pull away from the carcass.
- Slice between the joints of the legs and the thighs and separate pieces.
- Cut through the joints of each wing.
- Make a slit down the middle of the sternum with breast side up.
- Run knife down under the breast bone on the left side. Cut under and around the sides. Remove entire breast in one piece. Slice into thick slices. Repeat on right side.
- Arrange chicken on a platter over roasted vegetables, or serve directly from the pot.
Expert Tips
- If you don't have a dutch oven, use a roasting pan that's large enough to hold a whole chicken recipe with veggies. It may take longer to cook, so watch carefully.
- When carving, make sure the juices run clear. If not, bake it longer until they do.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Or, use in many recipes like Shortcut Chicken and Dumplings, 30-minute Southern Chicken Pot Pie, and Lemon Chicken Spaghetti.
Variations
- Herbs: use a another type of fresh herb like oregano or parsley for a different flavor
- Olive oil: substitute olive oil for butter if desired
- Vegetables: use sweet potatoes, parsnips or carrots, or choose any veggie you like!
Recipe FAQS
You can, but it takes up to 5 hours on high instead of only 1 ½ hours in a dutch oven at 425 degrees. I've not had the same results when roasting meat in a crockpot or slow cooker. There's a difference in texture and flavor.
You don't need to add water if you add vegetables to the bottom of the pot. The juices from the meat keep everything moist and the veggies cook better once you add butter.
A 5 pound bird requires at least 1 ½ hours of roasting time in a hot 425 degree oven. After that, add 15 minutes per pound. You'll need to use a meat thermometer to check for doneness. It should register at least 165 degrees F at the thickest point. A hot oven is necessary to ensure the outside skin gets crispy and golden.
What to Serve with Chicken and Potatoes
The best part about this chicken recipe is everything is roasted and served in one pot! But, if you have a hungry crowd and want to add more side dishes, try these delicious recipes:
Related Recipes
Love this recipe? Try these other one-pot wonders that are sure to please!
Recipe Card
Dutch Oven Chicken and Potatoes
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
- 5 pound whole chicken (fresh)
- 1 garlic bulb (cut in half)
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
- 2 fresh lemons (cut in half)
- 1 large onion (cut in half)
- 1 stick butter (melted)
- 2 teaspoons garlic salt with parsley (use more if needed)
- 1 dash cracked black pepper
- 1 package Brussels sprouts
- 1 package new potatoes
Instructions
- Preheat oven to 425 degrees F.
- Pat dry a whole chicken with paper towels. Remove any giblets.
- Sprinkle the cavity generously with garlic salt. Stuff a few slices of lemons, fresh rosemary, garlic and fresh thyme inside.
- Place chicken in the bottom of the dutch oven with the legs up and wings down. The breast side should be on top.
- Tie the legs together with kitchen twine using a simple knot.
- Add potatoes and Brussels sprouts in the pot surrounding the bird. Top with a sprig of rosemary and thyme. Garnish with onion and lemon.
- Brush melted butter over breasts, legs, thighs and wings with a pastry brush.
- Cover the top of the skin with butter, then sprinkle entire bird with garlic salt.
- Squeeze a little lemon juice over the fresh vegetables and sprinkle with garlic salt. Drizzle top of the vegetables with the rest of the melted butter.
- Place entire pot into a 425 degree oven and make sure it's UNCOVERED.
- Roast for 1 ½ hours or until internal temperature reaches 165 degrees F at the thickest part of the meat.
- Rest the chicken for 15 minutes before carving.
Notes
- See blog post for instructions on how to carve a chicken.
- Use a meat thermometer for best results. Insert it into the thickest part of the chicken. It should read 165 degrees F.
- If you don't have a dutch oven, use a roasting pan that's large enough to hold a whole chicken recipe with veggies. It may take longer to cook, so watch carefully.
- When carving, make sure the juices run clear. If not, bake longer until they do.
Nutrition
Nutrition info is an auto generated estimate.
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I love roasting a chicken for a big Sunday supper. I have only ever tried in a roasting pan, interested to use the dutch oven method!
Let me know how you like using a dutch oven!
I used my dutch oven for this chicken recipe and I couldn't believe how tender it was. Tasted better than anything I've had at a restaurant. This is a great recipe.
I love my dutch oven too!
Can’t wait to try this!
I love this roast chicken recipe because it's so easy and affordable too!
Another great recipe Debi! Love that the veggies and chicken are all done in one pot too, delicious, easy, a winner!!!
Yes! It's definitely a one-pot wonder! 🙂
Love this roasted chicken recipe. Tender juicy and delicious! The chicken flavors the vegetables so beautifully. Oh wow!
Thanks so much Seanna. The lemon, rosemary and thyme really make this chicken taste amazing!
This chicken is incredible! Loved all your detailed images for the steps! This roasted chicken has so much flavor and easy to make!
Thank you Jessica! Roasted chicken is my new favorite meal! 🙂
Thank you for this beautiful roast chicken recipe. It looks too beautiful to eat! I especially appreciate the notes on how to carve a chicken. Can't wait to make this for Sunday dinner!
I'm so glad you like this chicken in a dutch oven! It's my favorite way to cook! 🙂