Description
This Whole Dutch Oven Roast Chicken recipe delivers a perfectly juicy and flavorful roast chicken with crispy skin, achieved by seasoning a whole chicken with a spice rub and roasting it over vegetables and potatoes in a preheated Dutch oven. It’s ideal for a cozy family dinner or entertaining guests.
Ingredients
Scale
Chicken and Seasoning
- 1 – 4-5 lb whole chicken
- 1 1/2 tablespoons kosher salt
- 1 teaspoon cracked black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon dried rubbed sage
- 1 lemon, cut in half
- 1 head of garlic, cut in half lengthwise
- 2 sprigs fresh rosemary
- 6 tablespoons unsalted butter, melted
Vegetables
- 1 yellow onion, chopped
- 2 carrots, roughly chopped
- 1 1/2 lbs baby yellow potatoes, halved
Instructions
- Prep the chicken: Remove any giblets or neck pieces from the chicken cavity and pat the chicken dry with paper towels. Place the chicken on a rimmed baking sheet lined with parchment paper for easy handling.
- Make the spice rub: In a small bowl, combine kosher salt, cracked black pepper, paprika, dried thyme, and dried rubbed sage. Season the entire chicken inside and out liberally with this spice mixture. Transfer the seasoned chicken to the fridge uncovered for 8 to 24 hours to allow the flavors to penetrate and the skin to dry for better crispness.
- Preheat your Dutch oven: Set your oven to 375°F (190°C) and place a large Dutch oven with its lid inside to preheat for 30 minutes. This ensures even cooking and a nice sear on the chicken.
- Stuff the chicken: Remove the chicken from the fridge and stuff the cavity with the halved lemon, halved garlic head, and fresh rosemary sprigs. Truss the legs together and tuck the wings behind the body to maintain shape during roasting.
- Prep the veggies: In a mixing bowl, toss the chopped onion, carrots, and halved baby potatoes with half of the melted butter. Season generously with salt and pepper. Carefully remove the hot Dutch oven from the oven, remove the lid, and spread the vegetable mixture evenly on the bottom.
- Place and baste the chicken: Set the stuffed chicken on top of the bed of vegetables in the Dutch oven. Brush the remaining melted butter all over the top of the chicken to promote browning and crisp skin.
- Roast the chicken: Cover the Dutch oven with its lid and roast in the oven at 375°F for 35 minutes. Then, remove the lid, increase the oven temperature to 425°F (220°C), and continue roasting uncovered for an additional 30 to 40 minutes until the chicken reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.
- Rest and serve: Remove the chicken from the oven and let it rest for 15 minutes before slicing. Serve the roast chicken alongside the buttery roasted vegetables and potatoes for a complete meal.
Notes
- The spice rub and resting uncovered in the fridge are key steps to achieve crispy, flavorful skin.
- Using a Dutch oven allows even heat distribution and keeps the chicken moist while roasting.
- Stuffing the chicken with lemon, garlic, and rosemary adds aromatic flavor from inside the cavity.
- Letting the chicken rest after roasting ensures juices redistribute for tender meat.
- This recipe can be adjusted for larger or smaller birds by adjusting cooking times accordingly.
- For extra crispy skin, you can broil the chicken for 2-3 minutes at the end, watching carefully to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 7 g
- Sodium: 2695 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 86 mg
