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whole chicken roasted in a dutch oven oven a bed of vegetables.
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5 from 8 votes

Dutch Oven Chicken and Potatoes

Dutch Oven Chicken and Potatoes is roasted with lemon butter, fresh rosemary and thyme for the most tender roast chicken you've ever tasted!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Resting Time15 minutes
Total Time2 hours
Course: Dutch Oven, Main Dish
Cuisine: American
Servings: 8
Calories: 422kcal
Author: Debi Morgan | Quiche My Grits

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

Calories: 422kcal | Carbohydrates: 6g | Protein: 27g | Fat: 32g | Saturated Fat: 13g | Sodium: 488mg | Potassium: 462mg | Fiber: 2g | Sugar: 2g | Vitamin C: 41mg | Calcium: 45mg | Iron: 2mg