Description
This Dutch Oven Whole Chicken recipe features a perfectly roasted 5-pound whole chicken seasoned with a flavorful butter and herb mixture, roasted alongside tender baby potatoes and chopped carrots. Cooked in a covered Dutch oven, the chicken remains juicy and develops a crispy golden skin, making it an impressive yet easy meal for any occasion.
Ingredients
Scale
Chicken and Seasoning
- 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
Vegetables and Broth
- 1 pound baby potatoes
- 1 pound carrots (chopped)
- 1 cup chicken broth
- 1/2 teaspoon salt (for vegetables)
Instructions
- Prepare the butter seasoning: In a small mixing bowl, combine 8 tablespoons of softened unsalted butter with 2 teaspoons salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon black pepper. Use a fork to cream all ingredients together until fully combined. Set this seasoned butter aside.
- Prepare the chicken: Remove any giblets from the chicken cavity and pat the whole chicken thoroughly dry with paper towels to ensure the butter mixture adheres well and the skin crisps during roasting.
- Season the chicken: Rub the seasoned butter mixture evenly all over the chicken, making sure to spread some under the breast skin and inside the cavity for maximum flavor infusion.
- Preheat the oven: Set your oven to 425°F (220°C) to get it hot and ready for roasting.
- Prepare the vegetables: In the bottom of a Dutch oven, place 1 pound of baby potatoes and 1 pound of chopped carrots. Sprinkle 1/2 teaspoon salt over the vegetables and pour in 1 cup of chicken broth. Stir gently to combine and distribute the seasoning.
- Arrange the chicken: Place the seasoned whole chicken on top of the vegetables in the Dutch oven. Tie the chicken legs tightly together with kitchen twine to ensure even cooking and a compact shape.
- Roast covered: Cover the Dutch oven with its lid and roast in the preheated oven at 425°F for 1 hour and 15 minutes. This allows the chicken to steam and stay moist along with cooking the vegetables.
- Uncover and crisp: After 1 hour 15 minutes, remove the lid and continue roasting the chicken uncovered for an additional 30 minutes or until the skin is crispy, golden brown, and the internal temperature of the chicken reaches at least 165°F (74°C).
- Rest and serve: Take the Dutch oven out of the oven and let the chicken rest on the counter for at least 10 minutes before carving. This resting period helps the juices redistribute, keeping the meat moist and tender when served.
Notes
- Make sure to fully dry the chicken before applying the butter rub to achieve crispy skin.
- Tying the legs tight helps the chicken cook evenly and hold its shape.
- Use a meat thermometer to verify the internal temperature reaches 165°F for safe consumption.
- Letting the chicken rest before carving ensures juicier meat.
- The vegetables can be substituted with your favorites such as parsnips or Brussels sprouts.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Dutch oven chicken, whole roasted chicken, baked chicken with vegetables, easy roast chicken, Dutch oven recipes
