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–+ servings
Whole roasted chicken served on a bed of carrots and potatoes in a serving dish.
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Dutch Oven Roasted Whole Chicken

This Dutch Oven Roasted Whole Chicken bakes right on top of potatoes and carrots for a juicy, golden-skinned bird and perfectly seasoned vegetables, all in one pot, with barely any cleanup!
Author: Nikki Lee
Servings: 4 servings
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Inactive Time 10 minutes
Total Time 2 hours

Ingredients 

  • 4-5 pound whole chicken
  • 1 ½ pounds baby potatoes quartered or halved
  • 2-4 Carrots sliced
  • ⅓ cup chopped yellow onion
  • Garlic bulb divided
  • Lemon halved, divided
  • 2 tablespoons avocado oil divided
  • 21/2 teaspoons coarse kosher salt divided
  • 1 teaspoon black pepper divided
  • 2 sprigs rosemary
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried thyme

Instructions

  • Preheat the oven to 350°F.
  • Remove the chicken from the refrigerator while you prep the vegetables and gather the remaining ingredients.
  • Add the potatoes, carrots, onion, grated garlic from ½ bulb, juice from ½ lemon, 1 tablespoon avocado oil, ½ teaspoon salt, and ½ teaspoon black pepper to a Dutch oven. Spread the vegetables into an even layer so they coat the bottom of the Dutch oven, this allows them to cook evenly. Toss until everything is well coated.
  • Remove the chicken from the packaging. Discard any giblets from inside the cavity, then pat the chicken dry with paper towels.
  • Stuff the cavity of the chicken with the remaining ½ bulb of garlic (skin on), the remaining ½ lemon, and the fresh rosemary.
  • Coat the outside of the chicken with the remaining avocado oil and dried seasonings, rubbing them all over until the chicken is evenly coated.
  • Place the chicken breast-side up on top of the vegetables in the Dutch oven. Bake, uncovered, for 1 hour.
  • Increase the oven temperature to 425°F and continue baking for an additional 30–35 minutes, or until the skin is golden brown and the chicken reaches an internal temperature of 165°F. Check both sides of the breast for doneness.
  • Turn the broiler on high for 2 minutes to crisp the skin.
  • Allow the chicken to rest for 10 minutes before serving.

Notes

  • Let the chicken sit at room temperature for about 20 minutes before roasting for more even cooking.
  • Use a meat thermometer and check both sides of the breast. Chicken is done at 165°F.
  • Let the chicken rest for 10 minutes before carving so the juices stay in the meat instead of on the cutting board.
  • Leftovers keep in the fridge for up to 4 days, or freeze the meat for up to 3 months.
Glutren-Free
This recipe is naturally gluten-free, just be sure to check your seasoning labels for any hidden additives.

Nutrition

Serving: 1 serving | Calories: 684 kcal | Carbohydrates: 35 g | Protein: 45 g | Fat: 40 g | Saturated Fat: 10 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 19 g | Trans Fat: 0.2 g | Cholesterol: 163 mg | Sodium: 6289 mg | Potassium: 1269 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 5547 IU | Vitamin C: 40 mg | Calcium: 68 mg | Iron: 4 mg

Find it online:

www.soulfullymade.com/dutch-oven-roasted-whole-chicken/