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Dutch Oven Roast Chicken with Herbs, Lemon, and Vegetables Recipe

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4.2 from 48 reviews

This Dutch Oven Roast Chicken recipe delivers a juicy, flavorful whole chicken infused with fresh herbs, garlic, and lemon. Roasted slowly with vegetables in a Dutch oven, the chicken develops a crispy, golden skin while remaining tender inside. Perfect for an easy yet impressive dinner, this recipe ensures a comforting, classic meal with succulent pan juices to savor.

  • Total Time: 2 hours 5 minutes
  • Yield: 4 servings

Ingredients

Chicken and Herb Butter

  • 1 whole chicken (about 4–5 pounds, patted dry)
  • 8 tablespoons unsalted butter
  • 4 garlic cloves (minced)
  • 1/4 cup fresh herbs (rosemary, thyme, oregano, tarragon, chopped)
  • 1 lemon (zested and juiced, save halves for cavity)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon paprika

Vegetables and Liquids

  • 4 carrots (cut into 1/2 inch pieces)
  • 1 large onion (cut into wedges)
  • 3/4 to 1 cup water (or chicken stock)

Instructions

  1. Preheat Oven: Preheat the oven to 425°F to prepare for roasting the chicken.
  2. Prepare Herb Butter: Melt the butter in a small pot and stir in the minced garlic, chopped fresh herbs, lemon zest and juice, kosher salt, black pepper, and paprika to create a flavorful butter mixture.
  3. Season Chicken: Pat the chicken dry with paper towels and place it breast side up in a Dutch oven. Gently loosen the skin over the breasts with your fingers and spread the prepared herb butter all over and underneath the skin for deep flavor infusion.
  4. Add Vegetables and Lemon: Arrange the chopped carrots and onion wedges around the chicken in the Dutch oven. Place the leftover lemon halves and any remaining vegetables inside the chicken cavity.
  5. Pour Liquid: Pour 3/4 to 1 cup of water or chicken stock around the chicken to help roast the vegetables and keep the environment moist.
  6. Initial Roast: Tuck the wing tips under the chicken to prevent burning. Roast the chicken uncovered in the preheated oven for 45 to 50 minutes.
  7. Cover and Continue Roasting: Cover the chicken with foil and roast for another 45 minutes, or until the internal temperature of the thickest thigh reaches 165°F for safe consumption.
  8. Crisp the Skin: Remove the foil and roast the chicken for an additional 10 to 15 minutes to brown and crisp the skin beautifully.
  9. Rest and Serve: Let the chicken rest for 10 minutes before carving to retain juices. Serve with the roasted vegetables and spoon the flavorful pan juices over the top for enhanced taste.

Notes

  • Using a meat thermometer ensures the chicken is perfectly cooked without drying out.
  • Resting the chicken after roasting allows the juices to redistribute for moist meat.
  • You can substitute water with chicken stock for richer flavor.
  • Loosening the skin and adding herb butter underneath infuses more flavor and keeps the meat juicy.
  • Be sure to tuck wing tips under to prevent burning during roasting.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Find it online: https://allyumcooks.com/dutch-oven-roast-chicken-with-herbs-lemon-and-vegetables-recipe/