Oven Roasted Whole Chicken and Potatoes (using your Dutch Oven!)

Whole chicken surrounded by baby potatoes and onion in a Dutch oven.

5 from 5 votes

Oven Roasted Whole Chicken and Potatoes (using your Dutch Oven!)

This easy Dutch oven whole roasted chicken and potatoes recipe makes a comforting, one-pan meal with juicy chicken, crispy golden skin, and tender, flavorful potatoes. Perfect for Sunday dinner or a smaller holiday gathering.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: American

Servings: Servings

Calories: 55.86kcal

Author: Sarah Hill

Equipment

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

Bring the chicken to room temperature before roasting for even cooking.
Pat the chicken dry to help the skin get crispy.
Rub seasoning under the skin for extra flavor.
Check that the thickest part of the breast reaches 165°F.
Let the chicken rest 10 minutes before carving.
Store leftovers in the fridge for 4–5 days or freeze for up to 3 months.
Reheat in the microwave or a 350°F oven until warmed through.

Nutrition