Go Back
+ servings

Dutch oven Roast Chicken and Vegetables

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 3 votes
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


  • Dutch oven


  • 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


  • 1 Lemon cut into quarters
  • 2 medium carrots chopped
  • 1 ½ lb baby potatoes chopped optional
  • 1 medium onion chopped
  • 5 garlic cloves smashed


  • 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


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
  • 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


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!