Description
This Dutch Oven Roast Chicken and Vegetables recipe is a simple yet impressive one-pan meal. The whole chicken is perfectly roasted to golden, crispy perfection while the vegetables soak up all the flavorful juices, resulting in a savory, tender, and juicy dinner. Infused with a rich herb butter, this dish brings comforting, aromatic flavors with minimal effort. Whether it’s a family dinner or a special gathering, this easy-to-make roast chicken is sure to be a crowd-pleaser!
Ingredients
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 tbsp dried rosemary
½ tbsp dried parsley
½ tbsp dried tarragon
½ tbsp dried coriander
½ tbsp dried thyme
½ tsp 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 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 Dutch oven in the oven to preheat for 10 minutes.
- Prepare the Chicken: Pat the chicken dry, season inside and out with salt and pepper. Mix softened butter with rosemary, parsley, tarragon, coriander, thyme, and red pepper flakes. Loosen the skin and stuff with half the herb butter. Rub the remaining butter on the chicken’s surface. Stuff the cavity with lemon quarters. Tie the legs with kitchen twine.
- Prepare the Vegetables: Toss chopped carrots, potatoes (if using), onion, and smashed garlic with olive oil, salt, and pepper. Arrange the veggies in the bottom of the Dutch oven.
- Roast the Chicken: Place the chicken over the veggies, pour chicken stock into the pan. Cover and roast for 20-30 minutes. Reduce the oven to 365°F (180°C) and roast for an additional 40-50 minutes, or until the chicken reaches 165°F (74°C) internally. Broil for 5 minutes if needed to crisp the skin.
- Rest and Serve: Let the chicken rest for 10-15 minutes before serving. Serve with roasted vegetables.
Notes
- Veggie Variations: Add other root vegetables like parsnips, sweet potatoes, or turnips for added flavor.
- Fresh Herbs: Substitute fresh herbs for dried ones for a fresher, more vibrant taste.
- Lemon Herb Butter: Add fresh lemon zest to the butter for a citrusy kick.
- Storage: Leftovers can be stored in an airtight container for up to 3 days. Reheat gently in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: chicken
- Method: Roasting
- Cuisine: American
