Dutch Oven Whole Chicken and Potatoes

A one-pot dinner with golden crispy skin, juicy herb-seasoned chicken, and tender potatoes roasted in flavorful pan drippings. Ready in about 90 minutes with minimal hands-on time.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: American

Servings: Servings

Calories: 55.86kcal

Ingredients

4-5 pound uncooked whole chicken
½ lemon cut into quarters
2-3 tablespoons extra virgin olive oil or butter
1 ½ teaspoons salt
1 teaspoon black pepper
3 garlic cloves minced
1 ½ teaspoons smoked paprika
2 sprigs thyme
2 sprigs rosemary
1 yellow or white onion quartered
1 pound small potatoes (I used creamer potatoes)
1 tablespoon extra virgin olive oil
1 teaspoon salt
½ teaspoon black pepper
1 cup low-sodium chicken broth

Instructions

Remove the chicken from the fridge 30 minutes before cooking to allow it to warm up to room temperature.
4-5 pound uncooked whole chicken
Preheat the oven to 375 degrees F. Remove the giblets from inside the cavity and remove any excess fat, skin and leftover feathers. Pat the chicken dry with paper towels.
Place the chicken inside a Dutch oven. Pour the juice from ¼ of the lemon over the chicken. Add the spices to a bowl with the olive oil. Season the chicken with the spices all over, under the skin and inside the cavity
½ lemon, 2-3 tablespoons extra virgin olive oil, 1 ½ teaspoons salt, 1 teaspoon black pepper, 3 garlic cloves, 1 ½ teaspoons smoked paprika
Sprinkle over the leaves one sprig of thyme and rosemary.
2 sprigs thyme, 2 sprigs rosemary
Stuff ½ of the onion and the remaining lemon and herbs into the cavity.
1 yellow or white onion
Season the potatoes with olive oil, salt and black pepper.
1 pound small potatoes, 1 tablespoon extra virgin olive oil, 1 teaspoon salt, ½ teaspoon black pepper
Place the remaining onion and the potatoes around the chicken and pour in the chicken broth. Place the Dutch oven onto the middle rack of the oven.
1 cup low-sodium chicken broth
Roast for 20 minutes per pound (about 1 hour and 30 minutes for a 4-5 pound chicken), uncovered. Check that the chicken has reached at least 165 degrees F.
Remove the chicken from the oven, let stand for about 10 minutes. Serve with the potatoes and juices from the pan.

Video

Notes

Take the chicken out of the fridge 30 minutes before roasting. This helps it cook more evenly from the outside in.
Pat the chicken completely dry before seasoning. Dry skin is what gives you that golden, crispy exterior. Don't skip this step.
Season under the skin. Push the spice mixture underneath the skin over the breast and thighs so the flavor gets directly into the meat.
Roast uncovered the entire time. Covering the pot traps steam and softens the skin. Leave it uncovered from start to finish.
Use a meat thermometer. The breast should reach 165°F and the thigh should be closer to 175°F. Timing is a guide - the thermometer is the real answer.
Let it rest before carving. Ten minutes of resting keeps the juices in the meat where they belong.
Make-ahead tip. You can season the chicken up to 24 hours in advance and store it uncovered in the refrigerator. The skin dries out slightly overnight, which actually makes it crispier when roasted. Stuff the cavity right before cooking.
Potato swap. Creamer potatoes, baby gold, fingerlings, or small red potatoes all work well. If using larger potatoes, cut them into 1 to 2-inch chunks so they cook through in time. Carrots and parsnips can also be added alongside the potatoes.
Herb swap. No rosemary or thyme? Sage and oregano work just as well. If using dried herbs, use approximately one-third of the amount called for in fresh herbs.
Dutch oven size. A 5 to 6-quart Dutch oven is ideal for a 4 to 5-pound chicken with potatoes. You want enough room so the potatoes can roast rather than steam.