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Dutch Oven Whole Roast Chicken with Herb-Infused Butter and Roasted Vegetables Recipe

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4.4 from 72 reviews

This Dutch Oven Whole Roast Chicken recipe delivers a juicy, flavorful roast chicken infused with fresh herbs and lemon, accompanied by a hearty bed of roasted potatoes, carrots, parsnips, and onions. Roasted slowly in a covered Dutch oven, the chicken remains moist while the skin crisps perfectly when uncovered at the end, making for an impressive yet easy-to-make one-pot meal perfect for family dinners or special occasions.

  • Total Time: 2 hours 15 minutes
  • Yield: 4 servings

Ingredients

Vegetable Bed

  • 4 medium potatoes, quartered
  • 3 medium carrots, peeled and cut into chunks
  • 3 medium parsnips, peeled and cut into chunks
  • 2 medium yellow onions, peeled and quartered
  • 1 lemon, quartered
  • Olive oil, for drizzling
  • Salt and pepper, to taste

Herbed Butter

  • 8 tablespoons unsalted butter, softened
  • 5 cloves garlic, finely minced
  • 1 teaspoon fresh rosemary leaves, minced
  • 2 teaspoons thyme leaves
  • Zest of 1 lemon
  • 2 teaspoons Kosher salt
  • ½ teaspoon ground black pepper

Roast Chicken

  • 1 5-pound whole chicken, giblets removed
  • 1 medium yellow onion, peeled and quartered
  • 1 lemon, quartered
  • 5 sprigs fresh rosemary, divided
  • 5 sprigs fresh thyme, divided
  • Kitchen twine (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the chicken and vegetables.
  2. Prepare Vegetable Bed: In a large 7-8 quart Dutch oven (oval-shaped preferred), toss the quartered potatoes, carrots, parsnips, onions, and lemon quarters with olive oil, salt, and pepper. Spread evenly at the bottom to create a flavorful bed to roast the chicken on.
  3. Make Herbed Butter: In a bowl, combine softened unsalted butter with minced garlic, fresh minced rosemary, thyme leaves, lemon zest, Kosher salt, and ground black pepper. Mix until well incorporated and set aside.
  4. Prepare Chicken: Thoroughly pat the whole chicken dry with paper towels, including inside the cavity to ensure crispy skin. Gently separate the skin from the breast and legs to create pockets, and rub half of the herbed butter under the skin. Then, rub the remaining butter evenly on the outside of the chicken over the top, legs, and wings.
  5. Stuff Chicken Cavity: Insert the quartered onion, quartered lemon, 2 sprigs each of rosemary and thyme into the chicken cavity. Optionally, tie the legs together with kitchen twine for even cooking and better presentation.
  6. Arrange Chicken in Dutch Oven: Place the prepared chicken breast side up on top of the vegetable bed. Tuck the wings under the body or clip wing tips to prevent burning. Arrange the remaining 3 sprigs of rosemary and 3 sprigs of thyme around the chicken.
  7. Roast Covered: Cover the Dutch oven with its lid securely and roast in the preheated oven for 1 hour and 15 minutes. This covered roasting keeps the chicken moist while flavor infuses into vegetables.
  8. Uncover and Crisp Skin: Remove the lid and roast for an additional 30 minutes uncovered to allow the skin to crisp and turn golden brown. If vegetables appear to be burning, add splashes of chicken broth. Use a meat thermometer to check that the thickest part of the thigh reaches 165°F, indicating the chicken is fully cooked. Rotate or tent with foil as needed to prevent uneven browning.
  9. Rest and Serve: Let the chicken rest in the Dutch oven for 15 minutes after roasting to allow juices to redistribute. Serve the whole roast chicken along with the roasted vegetables from the pot. Enjoy your flavorful and comforting meal!

Notes

  • Patting the chicken dry thoroughly before seasoning is crucial for achieving crispy skin.
  • Tying chicken legs helps even cooking and improves presentation but is optional.
  • If your vegetables begin to burn during uncovered roasting, add a few splashes of chicken broth to prevent drying.
  • Use a meat thermometer to ensure chicken is safely cooked to 165°F internal temperature.
  • You can tent any spots browning too quickly with aluminum foil to avoid burning.
  • Let the chicken rest before carving to keep it juicy.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American

Find it online: https://allyumcooks.com/dutch-oven-whole-roast-chicken-with-herb-infused-butter-and-roasted-vegetables-recipe/