Dinner

Dutch Oven Whole Chicken with Roasted Vegetables Recipe

ByRafael Mansero February 1, 2026February 1, 2026

Introduction

This Dutch Oven Whole Chicken recipe delivers a perfectly roasted bird with crispy skin and tender meat, infused with aromatic herbs and butter. Paired with baby potatoes and carrots, it makes a comforting and hearty meal ideal for family dinners or special occasions.

A whole roasted chicken with a golden brown and crispy skin covered in herbs sits in the center of a white bowl, surrounded by small, round, golden roasted potatoes and a few roasted garlic cloves all partially submerged in a light, glossy, golden sauce. The chicken’s legs are tied with twine, and its skin shows blistered spots of darker browning, giving it a textured look. The bowl rests on a white marbled surface, enhancing the warm colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 tablespoons unsalted butter (softened)
2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
5 pounds whole chicken
1 pound baby potatoes
1 pound carrots (chopped)
1 cup chicken broth

Instructions

Step 1: In a small mixing bowl, combine the softened butter, salt, garlic powder, onion powder, dried oregano, dried thyme, and black pepper. Use a fork to cream everything together until well blended and set aside.
Step 2: Remove the giblets from the chicken cavity and pat the chicken dry thoroughly on all sides.
Step 3: Rub the butter and seasoning mixture all over the chicken, making sure to spread some under the breast skin and inside the cavity for extra flavor.
Step 4: Preheat your oven to 425°F (220°C).
Step 5: In a Dutch oven, place the baby potatoes, chopped carrots, salt, and chicken broth. Stir to mix the ingredients evenly.
Step 6: Place the seasoned chicken on top of the vegetables. Tie the chicken legs tightly together using kitchen twine.
Step 7: Cover the Dutch oven with its lid and bake the chicken at 425°F for 1 hour and 15 minutes. Then remove the lid and continue baking for another 30 minutes or until the internal temperature reaches at least 165°F and the skin is golden and crispy.
Step 8: Remove the chicken from the oven and let it rest on the counter for at least 10 minutes before carving and serving.

Tips & Variations

For extra crispy skin, pat the chicken dry again before applying the butter mixture and consider a final broil for 2-3 minutes after cooking.
Substitute baby potatoes with fingerling potatoes or add parsnips for additional sweetness.
Use fresh herbs like rosemary or sage to vary the herb profile if preferred.

Storage

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain moisture and crispiness. Avoid microwaving to preserve texture.

How to Serve

A whole roasted chicken is centered in a white bowl, with crispy golden-brown skin sprinkled with black pepper and herbs, showing a shiny and slightly oily texture. The chicken has two wings tucked close to its side and legs tied together at the bottom with string. Around the chicken, several small golden-yellow roasted potatoes rest in a shallow pool of olive oil that glistens softly. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe in advance?

You can season the chicken and prepare the vegetables a few hours ahead, then refrigerate covered before cooking. Bring to room temperature before roasting for even cooking.

What if I don’t have a Dutch oven?

You can use a heavy oven-safe pot with a lid or a roasting pan covered tightly with foil. The key is to trap moisture while roasting and remove the cover near the end to crisp the skin.