This Dutch Oven Roast Chicken and Vegetables recipe is the perfect way to prepare a whole chicken. The chicken is roasted over a bed of seasoned vegetables, resulting in a crispy, golden skin and juicy, tender meat. The herby butter infuses the chicken with flavor, while the veggies soak up the delicious juices, making this a one-pan meal that’s sure to become a family favorite.

Dutch Oven Roast Chicken and Vegetables

Why You’ll Love This Recipe

Crispy skin, juicy meat — the Dutch oven ensures the chicken is perfectly roasted with crispy skin and tender meat.
One-pan meal — veggies are roasted alongside the chicken, making cleanup a breeze.
Flavorful herbs and spices — the herbed butter and aromatics give the chicken and vegetables a rich, savory flavor.
Simple but elegant — perfect for family dinners, gatherings, or a special meal.
Minimal effort — with easy prep and cooking steps, this dish is simple to make yet impressive.

ingredients

(Tip: You can adjust the quantities using the scale if you want to make more servings.)

For the Chicken:

1.5 kg (3-4 lb) whole chicken
50 g slightly salted butter (softened)
Salt and black pepper to taste

For the Herb Butter:

½ tablespoon dried rosemary
½ tablespoon dried parsley
½ tablespoon dried tarragon
½ tablespoon dried coriander
½ tablespoon dried thyme
½ teaspoon red pepper flakes

For the Veggies:

1 lemon (cut into quarters)
2 medium carrots (chopped)
1 ½ lb baby potatoes (chopped, optional)
1 medium onion (chopped)
5 garlic cloves (smashed)

For the Roasting:

½ cup low-sodium chicken stock
1 tsp olive oil (for brushing)

instructions

Preheat the Oven:
- Preheat the oven to 425°F (220°C). Place the cast iron Dutch oven in the oven to preheat for 10 minutes before you start preparing the chicken.
Prepare the Chicken:
- Pat the chicken dry and remove any giblets from the cavity if present. Season the chicken inside and out with salt and black pepper.
- In a small bowl, combine the softened butter with the rosemary, parsley, tarragon, coriander, thyme, and red pepper flakes.
- Carefully loosen the skin around the breast area using the back of a spoon. Stuff half of the herb butter under the skin of each side of the breast. Rub the remaining butter on the outside of the chicken.
- Stuff the chicken cavity with 2 quarters of lemon. Tuck the wing tips under the chicken and tie the legs together with kitchen twine.
Prepare the Vegetables:
- In a large bowl, combine the chopped carrots, potatoes (if using), onion, and smashed garlic cloves.
- Drizzle with olive oil, season with salt and pepper, and squeeze the remaining lemon quarters over the veggies.
- Arrange the seasoned veggies in the bottom of the preheated Dutch oven.
Roast the Chicken:
- Place the prepared chicken over the veggies in the Dutch oven. Pour the chicken stock into the bottom of the pan.
- Cover the Dutch oven with its lid and roast for 20-30 minutes. Then, reduce the oven temperature to 365°F (180°C) and continue roasting for another 40-50 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- If the chicken skin isn’t as crispy as you like, remove the lid and broil for an additional 5 minutes to crisp it up.
Rest and Serve:
- Once the chicken is fully cooked, remove it from the oven and let it rest for 10-15 minutes before serving.
- Serve the chicken with the roasted vegetables.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 30 minutes

Variations

Add more veggies: Feel free to add other root vegetables like parsnips, sweet potatoes, or turnips to the roasting pan for extra flavor.
Use fresh herbs: Substitute fresh herbs for dried ones if you prefer a more vibrant flavor.
Lemon herb butter: Add fresh lemon zest to the butter mixture for an extra citrusy kick.

Storage

Leftovers: Store leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in the oven or microwave. You can also use the leftover chicken in soups or salads.

FAQs

1. Can I use chicken thighs or breasts instead of a whole chicken?

Yes, you can use chicken thighs or breasts instead of a whole chicken. Adjust the cooking time based on the size of the chicken pieces. Thighs will cook faster than a whole chicken.

2. Can I make this dish in advance?

You can prep the chicken and veggies ahead of time, but it’s best to roast the chicken fresh. However, you can make extra roasted vegetables and store them for later use.

3. What if I don’t have a Dutch oven?

You can use any oven-safe roasting pan or casserole dish. Just make sure it’s large enough to hold the chicken and vegetables comfortably.

4. How do I know when the chicken is done?

Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C). The meat should be fully cooked and the juices should run clear.

5. Can I make this recipe without potatoes?

Yes, you can skip the potatoes and use just the carrots, onions, and garlic, or any other veggies you like.

Conclusion

This Dutch Oven Roast Chicken and Vegetables is a simple, flavorful, and comforting meal that will impress your family and guests. The chicken comes out tender with crispy skin, and the roasted veggies are infused with all the delicious flavors. It’s a one-pan dish that’s perfect for any occasion!