Dutch Oven Whole Chicken Dinner Recipe
This Dutch Oven Whole Chicken Dinner is a comforting and hearty meal featuring a perfectly roasted whole chicken nestled on a bed of caramelized carrots, potatoes, and onions. Seasoned with a fragrant blend of herbs and spices, this one-pot recipe is simple to prepare and delivers juicy, flavorful chicken with tender roasted vegetables, making it ideal for a family dinner or special occasion.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Chicken
- 4 pound whole chicken
- 1 tablespoon extra virgin olive oil
Vegetables
- 1 pound carrots
- 1 pound russet potatoes
- 1 cup medium yellow onion (about 1 medium onion)
- 1 tablespoon minced garlic
Seasonings
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon rosemary
- ½ teaspoon thyme
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for even roasting.
- Prepare Chicken: Remove the chicken from its packaging, discard any gizzards inside, then pat the chicken dry thoroughly with paper towels. Setting it aside lets you focus on prepping the vegetables.
- Prepare Dutch Oven: Coat the bottom of your Dutch oven with the tablespoon of extra virgin olive oil. This prevents sticking and adds flavor.
- Prepare Vegetables: Wash the carrots and russet potatoes, dry them, then roughly chop into ½-inch pieces. Add these chopped carrots and potatoes to the oiled Dutch oven base.
- Add Onions and Garlic: Peel the yellow onion, slice it in half to create large circles, and add it along with the minced garlic to the Dutch oven, layering on top of the root vegetables.
- Season Chicken: In a small bowl, combine black pepper, paprika, salt, rosemary, and thyme. Evenly rub this seasoning mixture all over the whole chicken. Place the chicken on top of the vegetable layers in the Dutch oven, positioning the legs and wings upright for even cooking and presentation.
- Bake Covered: Cover the Dutch oven with its lid or tightly with tinfoil. Place it on the middle oven rack and bake at 350°F for 1 hour and 45 minutes.
- Bake Uncovered to Crisp: With 15 minutes remaining, remove the lid or foil to allow the chicken skin to brown and crisp nicely.
- Finish and Serve: Remove the Dutch oven from the oven once cooking is complete. Slice the chicken and serve it hot with the caramelized vegetables and potatoes for a wholesome meal.
Notes
- Patting the chicken dry before seasoning helps achieve crispy skin.
- Using a Dutch oven ensures even heat distribution for tender chicken and vegetables.
- Removing the lid near the end crisps the chicken skin without drying it out.
- The recipe can be adjusted with additional herbs like sage or oregano for variation.
- Leftovers keep well and can be refrigerated for up to 3 days.
- Check the chicken’s internal temperature for doneness; it should reach 165°F.
Keywords: Dutch oven chicken, whole roasted chicken, roasted vegetables, one pot dinner, Dutch oven recipe, healthy chicken dinner, easy chicken recipe