Dutch-Oven Roast Chicken with Vegetables
A comforting one-pot roast chicken with caramelized vegetables, perfect for weeknight dinners and special occasions.
Ingredients
For the chicken
- 1.5 kg whole chicken, patted dry About 3–4 lb.
- 50 g slightly salted butter, softened About 3½ tablespoons.
- Salt and freshly ground black pepper, to taste
- ½ cup low-sodium chicken stock
- 1 lemon, quartered
Herb mixture
- ½ tbsp dried rosemary
- ½ tbsp dried parsley
- ½ tbsp dried tarragon
- ½ tbsp dried coriander
- ½ tbsp dried thyme
- ½ tsp red pepper flakes (optional) For a touch of heat.
For the vegetables
- 2 medium carrots, chopped into chunks
- 1.5 lb baby potatoes, halved or quartered depending on size
- 1 medium onion, chopped
- 5 cloves garlic, smashed
Instructions
Preparation
- Preheat the oven to 220°C / 425°F with a clean cast-iron Dutch oven (lid on) inside.
- Pat the chicken dry with paper towels. Season the cavity and the outside generously with salt and pepper.
- In a small bowl, mash the softened butter with rosemary, parsley, tarragon, coriander, thyme, and red pepper flakes until combined.
- Gently separate the skin over the chicken breasts and rub half of the herb butter directly on the meat under the skin. Smear the remaining butter on the outside of the chicken.
- Stuff lemon quarters into the cavity and truss the legs with kitchen twine for even cooking.
Cooking
- Carefully remove the hot Dutch oven from the oven. Place the chopped carrots, potatoes, onion, and smashed garlic in the base.
- Season the vegetables with salt and pepper and squeeze the remaining lemon juice over them.
- Set the chicken on top of the vegetables, breast-side up. Pour ½ cup low-sodium chicken stock into the pot (not over the bird).
- Cover with the lid and return to the oven.
- Roast covered at 220°C / 425°F for 20–30 minutes to get a head start on browning.
- Then reduce the oven to 180°C / 365°F and continue roasting, covered, for another 40–50 minutes. The internal temperature should reach 165°F / 74°C.
- Once done, remove from the oven and let the chicken rest, uncovered, for 10–15 minutes.
Notes
Store leftovers in airtight containers. Refrigerated: 3–4 days; frozen: up to 3–4 months. Reheat in the oven or microwave. Consider using fresh herbs for a stronger flavor.