Roast Chicken With Lemon and Herbs Dutch Oven

This Dutch oven roast chicken and vegetables is going to become your family's favorite and best way to prepare chicken.

Herby whole chicken roasted in a dutch oven over a bed of veggies until the skin is crispy and the meat tender and flavourful to the bones. The potatoes and carrots are tender, tasty, and lemony. An irresistible one-pan meal the whole family would enjoy.

Dutch oven whole chicken recipe

Cooking a whole chicken in a cast iron dutch oven is an amazing way to achieve a moist and flavorful chicken. This roasted chicken is simple to prepare, has an incredible flavor, and is deliciously comforting.

You can use any vegetable of choice for this dutch oven recipe but I like to keep things simple with regards to what my family enjoys too. New potatoes and carrots are versatile and it's loved by all as well.

You may serve this simple chicken dish for Thanksgiving, Christmas, Easter, or as a Sunday roast. It does take a while to cook but it only requires minimal effort.

It is definitely worth the time and effort not to mention that it's hands-free as well. This is a one-pan dinner the whole family will enjoy!

Ingredients for dutch oven roast chicken

Whole chicken: splurge out for the best quality and use organic or free-range corn-fed chicken. That said, a standard chicken works well too.

Dried herbs: rosemary, parsley, tarragon, coriander, and thyme.

Slightly salted butter: You can substitute for unsalted butter.

Salt and black pepper

Lemon

Carrots

Baby potatoes

Onion

Garlic

Low sodium chicken stock: substitute with water or white wine

Tools needed

chopping board

cast iron dutch oven (I used a 26 cm cast iron)

mixing bowls

measuring spoons

How to make Dutch oven whole chicken recipe

Preheat the oven at 220C/425F, 10 minutes before you start prepping the rest of the ingredients, place the cast iron in the oven to preheat.

Prep the chicken: Pat the chicken dry and remove any giblets in the cavity of the chicken if there are any. Season the chicken with salt and black pepper including the cavity.

Prep the veggies: Roughly chop the potatoes, onion, carrots, lemon, and smash the garlic.

Make the herby butter: To a small bowl add softened butter, dried tarragon, parsley, thyme, coriander, rosemary, red pepper flakes, and mix until combined.

Season chicken: Use the back of a tablespoon to carefully loosen the skin of the chicken around the breast area, taking care not to tear it. Use your hand or a teaspoon to stuff half of herby butter under the skin on each side of the breast until evenly coated. Rub the remaining herb butter on the outer part of the chicken. Stuff the chicken cavity with 2 quarters of 1 lemon

Tuck wing tips under if it is not already done, and tie the legs together with a piece of kitchen twine.

Roast: Arrange potatoes, carrots, onions, smashed garlic in the cast iron dutch oven, then squeeze the remaining lemon over the veggies. Place chicken over vegetables and pour chicken stock in the bottom of the cast iron.

Place the cast iron in the oven and roast for 20-30 minutes, reduce the heat to 180C/365F and continue to cook for another 40-50 minutes or until the internal temperature of the chicken registers 165F/74C.

How long to roast chicken per pound

Roast the chicken for 25 minutes per pound at 200C/400F degrees. For example, if you are cooking 1.5kg (3lb) whole chicken then cook for at least 70-90 minutes or until the internal temperature of the chicken registers 165F/74C.

Watch how to make it

FAQs

How long can chicken sit out?

Raw or cooked chicken should not sit out for longer than 2 hours at room temperature. You can prep this Dutch oven whole chicken recipe ahead of time and refrigerate it until you are ready to cook. Bring it out of the fridge 30 to 45 minutes before cooking so it comes to room temperature or while the oven is preheating. Cooked chicken should not sit out for longer than 2 hours to avoid bacteria growth.

Can I cook a whole chicken from frozen

Yes, you can use frozen chicken, however, if you use frozen chicken, be aware that it may take longer to cook. Substitute the butter for any cooking oil of choice and don't stuff the chicken cavity while it is still frozen. Also, if cooking in a dutch oven, do not cover the pan. Check the internal temperature for doneness and it should register 165F/74C.

How to use leftover roast chicken

Wondering what to do with leftover cooked chicken? My go-to is to dice it and toss it in some green salad for lunch or as a sandwich filling. When I want a filling for breakfast, I add some diced chicken to my omelet with some vegetables.

If the leftover is about 2 cups, I add it to pasta recipes such as Boursin pasta, pink sauce pasta, creamy bacon pasta, and more.

Can I make this recipe without a dutch oven

Yes, you can use a deep pan-roasting dish or a cast iron pan to roast whole chicken if you don't have a dutch oven

More roast recipes you'll love

Christmas roast

Slow-roasted lamb shoulder

Simple chicken roast

Roast leg of a lamb with gravy

Thanksgiving turkey

Serve with any of these potato side dishes.

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Dutch oven Roast Chicken and Vegetables

Ajoke

This Dutch oven roast chicken and veggies is going to become your family's favorite and best way to prepare chicken. Herby whole chicken is roasted over a bed of veggies until the skin is crispy and the meat tender and flavourful to the bones.

Prep Time 10 mins

Cook Time 1 hr 20 mins

Total Time 1 hr 30 mins

Course Chicken, Entree

Cuisine American, British

Servings 6

Calories 341 kcal

• Dutch oven

• 1.5 kg (3-4 lb) Whole chicken
• 50 g slightly salted butter softened
• ½ cup low sodium chicken stock
• Salt and black pepper to taste

Herbs and spices

• ½ Tablespoon dried rosemary
• ½ Tablespoon dried parsley
• ½ Tablespoon dried tarragon
• ½ Tablespoon dried coriander
• ½ Tablespoon dried thyme
• ½ teaspoon red pepper flakes

Veggies

• 1 Lemon cut into quarters
• 2 medium carrots chopped
• 1 ½ lb baby potatoes chopped optional
• 1 medium onion chopped
• 5 garlic cloves smashed

• Preheat the oven at 220C/425F, 10 minutes before you start prepping the rest of the ingredients, place the cast iron in the oven to preheat.

• Prep the chicken: Pat the chicken dry and remove any giblets in the cavity of the chicken if there are any. Season the chicken with salt and black pepper including the cavity.

• Make the herb butter: To a small bowl add softened butter, dried tarragon, parsley, thyme, coriander, rosemary, red pepper flakes, and mix until combined.

• Use the back of a tablespoon to carefully loosen the skin of the chicken around the breast area, taking care not to tear it. Use your hand or a teaspoon to stuff half of herby butter under the skin on each side of the breast until evenly coated. Rub the remaining herb butter on the outer part of the chicken. Stuff the chicken cavity with 2 quarters of 1 lemon

• Tuck wing tips under if it is not already done, and tie the legs together with a piece of kitchen twine.

• Arrange the veggies in the cast iron dutch oven, then squeeze the remaining lemon over the veggies. Place chicken over vegetables and pour chicken stock in the bottom of the cast iron.

• Place the lid over the dutch oven and place in the oven and roast for 20-30 minutes, reduce the heat to 180C/365F and continue to cook for another 40-50 minutes or until the internal temperature of the chicken registers 165F/74C

How long to roast chicken per pound

Roast the chicken for 25 minutes per pound at 200C/400F degrees. For example, if you are cooking 1.5kg (3lb) whole chicken then cook for at least 70-90 minutes or until the internal temperature of the chicken registers 165F/74C

Note:

• The nutritional calculator did not account for the baby potatoes used since it is optional.
• If after roasting, the chicken is not crispy enough to your liking, remove the lid and broil the chicken for another 5 minutes or so for crispy skin. That said, I don't ever have the need to do this as the chicken skin crisp up nicely covered. However, it is important to know that all ovens are not made equal

Calories: 341 kcal Carbohydrates: 5 g Protein: 23 g Fat: 25 g Saturated Fat: 10 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 9 g Trans Fat: 1 g Cholesterol: 108 mg Sodium: 166 mg Potassium: 371 mg Fiber: 1 g Sugar: 2 g Vitamin A: 3829 IU Vitamin C: 6 mg Calcium: 46 mg Iron: 2 mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword Dutch oven roast chicken, how to cook chicken in dutch oven, simple roast chicken

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Roast Chicken With Lemon and Herbs Dutch Oven

Source: https://www.thedinnerbite.com/dutch-oven-roast-chicken-and-vegetables/

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