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Dutch Oven Whole Chicken Recipe

Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Comfort Food

Ingredients 

  • 4 –5 lbs whole chicken
  • 2 tablespoons olive oil divided
  • 3 teaspoons salt for seasoning
  • 1 teaspoon freshly ground black pepper for seasoning
  • 1 large onion cut into wedges
  • 4 garlic cloves halved
  • 2 sprigs fresh thyme for stuffing
  • 1 teaspoon dry thyme for rub
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 6 potatoes peeled and cut into chunks
  • 4 carrots peeled and cut into chunks
  • 1 large onion quartered (for braising)
  • 1 cup chicken broth for braising

Instructions

  • Rub the chicken with 1 tablespoon of the olive oil. Season the chicken inside and outside with 3 teaspoons of salt and 1 teaspoon of black pepper. Stuff the chicken with 2 onion wedges, the halved garlic head, and thyme sprigs. Rub the outside of the chicken with the dry thyme, paprika and onion powder. Set the chicken aside.
  • Preheat your oven to 425°F.
  • In a large bowl, toss the potatoes, carrots, and remaining onion wedges with the remaining olive oil. Season with salt and pepper.
  • Place the tossed vegetables in the bottom of a large Dutch oven. Pour the chicken broth over the vegetables.
  • Place the chicken on top of the vegetables in the Dutch oven.
  • Cover the Dutch oven with the lid and roast for 40 minutes.
  • After 40 minutes, remove the lid and continue roasting for another 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden and crispy. Occasionally spoon some of the pan juices over the chicken for added moisture and flavor.
  • Let the chicken rest for about 10 minutes before carving. Serve with the roasted vegetables and a ladle of the pan juices over the top.