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    Home » Holiday Recipes » Dutch Oven Roast Chicken and Vegetables

    Published: Nov 19, 2021 · Modified: Nov 5, 2022 by Ajoke · This post may contain affiliate links ·

    Dutch Oven Roast Chicken and Vegetables

    Skip to Recipe - Print Recipe

    This Dutch oven roast chicken and vegetables is going to become your family's favorite and best way to prepare chicken.

    Herby whole chicken roasted in a dutch oven over a bed of veggies until the skin is crispy and the meat tender and flavourful to the bones. The potatoes and carrots are tender, tasty, and lemony. An irresistible one-pan meal the whole family would enjoy.

    roasted dutch oven chicken garnished with fresh rosemary.

    Dutch oven whole chicken recipe

    Cooking a whole chicken in a cast iron dutch oven is an amazing way to achieve a moist and flavorful chicken. This roasted chicken is simple to prepare, has an incredible flavor, and is deliciously comforting.

    You can use any vegetable of choice for this dutch oven recipe but I like to keep things simple with regards to what my family enjoys too. New potatoes and carrots are versatile and it's loved by all as well.

    You may serve this simple chicken dish for Thanksgiving, Christmas, Easter, or as a Sunday roast. It does take a while to cook but it only requires minimal effort.

    It is definitely worth the time and effort not to mention that it's hands-free as well. This is a one-pan dinner the whole family will enjoy!

    Related recipes: herb roasted chicken and air fryer whole chicken.

    roasted whole chicken sitting on a bed of potatoes in a dutch oven.

    Ingredients for dutch oven roast chicken

    Whole chicken: splurge out for the best quality and use organic or free-range corn-fed chicken. That said, a standard chicken works well too.

    Dried herbs: rosemary, parsley, tarragon, coriander, and thyme.

    Slightly salted butter: You can substitute for unsalted butter.

    Salt and black pepper

    Lemon

    Carrots

    Baby potatoes

    Onion

    Garlic

    Low sodium chicken stock: substitute with water or white wine

    ingredients for dutch oven roast chicken on a counter.

    Tools needed

    chopping board

    cast iron dutch oven (I used a 26 cm cast iron)

    mixing bowls

    measuring spoons

    How to make Dutch oven whole chicken recipe

    Preheat the oven at 220C/425F, 10 minutes before you start prepping the rest of the ingredients, place the cast iron in the oven to preheat.

    Prep the chicken: Pat the chicken dry and remove any giblets in the cavity of the chicken if there are any. Season the chicken with salt and black pepper including the cavity.

    Prep the veggies: Roughly chop the potatoes, onion, carrots, lemon, and smash the garlic.

    Make the herby butter: To a small bowl add softened butter, dried tarragon, parsley, thyme, coriander, rosemary, red pepper flakes, and mix until combined.

    the process shot of mixing herbs with butter

    Season chicken: Use the back of a tablespoon to carefully loosen the skin of the chicken around the breast area, taking care not to tear it. Use your hand or a teaspoon to stuff half of herby butter under the skin on each side of the breast until evenly coated. Rub the remaining herb butter on the outer part of the chicken. Stuff the chicken cavity with 2 quarters of 1 lemon

    Tuck wing tips under if it is not already done, and tie the legs together with a piece of kitchen twine.

    Roast: Arrange potatoes, carrots, onions, smashed garlic in the cast iron dutch oven, then squeeze the remaining lemon over the veggies. Place chicken over vegetables and pour chicken stock in the bottom of the cast iron.

    the process shot of roasting a whole chicken in dutch oven.

    Place the cast iron in the oven and roast for 20-30 minutes, reduce the heat to 180C/365F and continue to cook for another 40-50 minutes or until the internal temperature of the chicken registers 165F/74C.

    chopped potatoes, carrots and onions sitting in the pan juice.

    How long to roast chicken per pound

    Roast the chicken for 25 minutes per pound at 200C/400F degrees. For example, if you are cooking 1.5kg (3lb) whole chicken then cook for at least 70-90 minutes or until the internal temperature of the chicken registers 165F/74C.

    a large plate of cooked potatoes, carrots, green salad and chicken.

    Watch how to make it

    FAQs

    How long can chicken sit out?

    Raw or cooked chicken should not sit out for longer than 2 hours at room temperature. You can prep this Dutch oven whole chicken recipe ahead of time and refrigerate it until you are ready to cook. Bring it out of the fridge 30 to 45 minutes before cooking so it comes to room temperature or while the oven is preheating. Cooked chicken should not sit out for longer than 2 hours to avoid bacteria growth.

    Can I cook a whole chicken from frozen

    Yes, you can use frozen chicken, however, if you use frozen chicken, be aware that it may take longer to cook. Substitute the butter for any cooking oil of choice and don't stuff the chicken cavity while it is still frozen. Also, if cooking in a dutch oven, do not cover the pan. Check the internal temperature for doneness and it should register 165F/74C.

    How to use leftover roast chicken

    Wondering what to do with leftover cooked chicken? My go-to is to dice it and toss it in some green salad for lunch or as a sandwich filling. When I want a filling for breakfast, I add some diced chicken to my omelet with some vegetables.

    If the leftover is about 2 cups, I add it to pasta recipes such as Boursin pasta, pink sauce pasta, creamy bacon pasta, and more.

    Can I make this recipe without a dutch oven

    Yes, you can use a deep pan-roasting dish or a cast iron pan to roast whole chicken if you don't have a dutch oven

    More roast recipes you'll love

    Christmas roast

    Slow-roasted lamb shoulder

    Simple chicken roast

    Roast leg of a lamb with gravy

    Thanksgiving turkey

    Serve with any of these potato side dishes.

    If you made this easy dutch oven whole chicken and vegetable recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox

    Dutch oven Roast Chicken and Vegetables

    Ajoke
    This Dutch oven roast chicken and veggies is going to become your family's favorite and best way to prepare chicken. Herby whole chicken is roasted over a bed of veggies until the skin is crispy and the meat tender and flavourful to the bones.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr 20 mins
    Total Time 1 hr 30 mins
    Course Chicken, Entree
    Cuisine American, British
    Servings 6
    Calories 341 kcal

    Equipment

    • Dutch oven

    Ingredients
     
     

    • 1.5 kg (3-4 lb) Whole chicken
    • 50 g slightly salted butter softened
    • ½ cup low sodium chicken stock
    • Salt and black pepper to taste

    Herbs and spices

    • 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

    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

    Instructions
     

    • Preheat the oven at 220C/425F, 10 minutes before you start prepping the rest of the ingredients, place the cast iron in the oven to preheat.
    • Prep the chicken: Pat the chicken dry and remove any giblets in the cavity of the chicken if there are any. Season the chicken with salt and black pepper including the cavity.
    • Make the herb butter: To a small bowl add softened butter, dried tarragon, parsley, thyme, coriander, rosemary, red pepper flakes, and mix until combined.
    • Use the back of a tablespoon to carefully loosen the skin of the chicken around the breast area, taking care not to tear it. Use your hand or a teaspoon to stuff half of herby butter under the skin on each side of the breast until evenly coated. Rub the remaining herb butter on the outer part of the chicken. Stuff the chicken cavity with 2 quarters of 1 lemon
    • Tuck wing tips under if it is not already done, and tie the legs together with a piece of kitchen twine.
    • Arrange the veggies in the cast iron dutch oven, then squeeze the remaining lemon over the veggies. Place chicken over vegetables and pour chicken stock in the bottom of the cast iron.
    • Place the lid over the dutch oven and place in the oven and roast for 20-30 minutes, reduce the heat to 180C/365F and continue to cook for another 40-50 minutes or until the internal temperature of the chicken registers 165F/74C

    Notes

    How long to roast chicken per pound

    Roast the chicken for 25 minutes per pound at 200C/400F degrees. For example, if you are cooking 1.5kg (3lb) whole chicken then cook for at least 70-90 minutes or until the internal temperature of the chicken registers 165F/74C
    Note:
    • The nutritional calculator did not account for the baby potatoes used since it is optional. 
    • If after roasting, the chicken is not crispy enough to your liking, remove the lid and broil the chicken for another 5 minutes or so for crispy skin. That said, I don't ever have the need to do this as the chicken skin crisp up nicely covered. However, it is important to know that all ovens are not made equal
     

    Nutrition

    Calories: 341kcalCarbohydrates: 5gProtein: 23gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 108mgSodium: 166mgPotassium: 371mgFiber: 1gSugar: 2gVitamin A: 3829IUVitamin C: 6mgCalcium: 46mgIron: 2mg

    Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

    Keyword Dutch oven roast chicken, how to cook chicken in dutch oven, simple roast chicken
    Tried this recipe?Mention @thedinnerbite or tag #thedinnerbite!
    Tried this recipe?Let us know how it was!
    497 shares

    Filed Under: Chicken Recipes, Holiday Recipes

    About Ajoke

    Hello, Nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience

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    Comments

    1. Lacy Berlin says

      January 03, 2022 at 1:27 am

      5 stars
      I am cooking this recipe tonight! It's great to see this Dutch oven roasted chicken with veggies. I roasted a chicken using another recipe without the veggies underneath and it smoked up my oven. The veggies are keeping that from happening so far and it smells divine!! Thank you!

      Reply
      • Ajoke says

        January 05, 2022 at 12:36 am

        Aw, I am so happy you found the recipe helpful, thank you so much for the feedback and I hope it was ok for you.

        Reply

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