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–+ servings
A dutch oven full of cooked carrots, celery, and potatoes with a roasted chicken on top, rubbed with olive oil, herbs, and spices before being served.
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4.41 from 5 votes

Dutch Oven Whole Chicken and Potatoes

Dutch Oven Whole Chicken is a classic recipe, made with a whole chicken roasted on top of potatoes and carrots, coated with olive oil and seasoning, roasted until it's tender and juicy!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 606kcal
Author: Jacqui

Equipment

  • 1 6-7 quart dutch oven
  • kitchen twine to tie the drumsticks

Ingredients

  • 1 4-5 lb whole chicken giblets removed, patted dry with a paper towel
  • 2 pounds Yukon gold potatoes washed, cut into 1-inch pieces
  • 3 large carrots peeled, cut into 1-inch pieces
  • 1 medium yellow onion roughly chopped
  • 3 medium celery stalks cut into 1-inch pieces
  • 3 tablespoons unsalted butter
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
US Customary - Metric

Instructions

  • Remove the chicken from the refrigerator 30 minutes before cooking. Preheat oven to 375°F and grease the bottom of the dutch oven with olive oil. Add the potatoes and carrots to the dutch oven.
  • Stuff the chicken cavity with the celery pieces, butter, and onion. Use a piece of kitchen twine to tie the drumsticks together, and place the chicken breast-side-up on top of the potatoes in the dutch oven.
  • In a small bowl, whisk together the olive oil and spices. Drizzle the oil mixture over the chicken and use your hands to rub all over the chicken until evenly coated.
  • Place the lid on the dutch oven and place the chicken on the middle rack in the oven. Bake in the preheated oven for 60 minutes, then remove the lid of the dutch oven and roast for an additional 20-30 minutes.
  • Make sure the chicken has finished cooking by using an oven thermometer to check that the chicken has reached an internal temperature of 165°F in the innermost part of the thigh, and that the juices are running clear.
  • Let the chicken rest for 15 minutes before carving.

Notes

Click on the time in the instructions to start a timer!
Storage
Refrigerate leftovers in an airtight container for 3-4 days. 
Freeze for 2-3 months in a freezer-safe container. 
Cooking Tips
  • As a rule of thumb, a whole chicken takes about 15 minutes per pound to cook. This increases if you stuff the chicken, or by the size of the bird. 
  • If you want a crispier skin, turn the broiler on for 2-3 minutes after the chicken is cooked through. Watch it closely to make sure the skin doesn't burn, which can happen quickly!
  • If you don't have a dutch oven, you can use a regular roasting pan or baking dish covered with tinfoil. 
  • You want to bring the chicken out of the refrigerator 30 minutes before roasting it to give it a chance to come to room temperature. You do not want to do this sooner, because raw meat should not sit at room temperature for too long. 
  • Try to cut the potatoes and carrots evenly, to make sure all of the vegetables finish cooking at the same time. 

Nutrition

Calories: 606kcal | Carbohydrates: 33g | Protein: 34g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 138mg | Sodium: 346mg | Potassium: 1114mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6609IU | Vitamin C: 36mg | Calcium: 70mg | Iron: 3mg