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dutch oven roast chicken with herbs and potatoes and carrots on a table
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Dutch Oven Roast Chicken with Herbs

Use your dutch oven to make the juiciest roast chicken you've ever tasted! Surrounded by mini potatoes and carrots, this makes for the perfect weekend chicken dinner.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Dinner
Keyword: chicken, chicken dinner, chicken recipe, dutch oven
Calories: 253kcal

Equipment

  • Dutch oven

Ingredients

  • 1 young chicken about 3-5 pounds
  • 1 stick of butter softened
  • Zest of one lemon
  • 1 Tbsp fresh rosemary plus 2 sprigs for the cavity
  • 1 Tbsp fresh thyme plus 3-4 sprigs for the cavity
  • 1 Tbsp chopped fresh sage plus 3-4 leaves for the cavity
  • 1 tsp salt plus extra for seasoning
  • 1/2 tsp ground pepper plus extra for seasoning
  • 1 lemon quartered, use the lemon from above
  • 1 small onion quartered
  • 4 garlic cloves unpeeled
  • 1/2 cup chicken broth divided
  • 15-20 mini potatoes
  • 2-4 carrots peeled and chopped into sticks
  • Olive oil

Instructions

  • Preheat the oven to 375 degrees.
  • Lightly coat the dutch oven with olive oil.
  • Place the chicken in the dutch oven.
  • Mix the softened butter in a small bowl with the lemon zest, rosemary, thyme, sage, salt, and pepper. 
  • Lift the skin of the chicken and spread half the butter between the chicken skin and the meat.
  • Slather the rest of the butter on top of the skin and on legs.
  • Stuff the cavity of the chicken with extra herbs, quartered lemon, onion, and garlic cloves. Tie together with cooking twine.
  • Pour 1/4 cup of the broth into the dutch oven around the chicken.
  • Place the lid on the dutch oven and into the oven on the middle rack. Cook for 30 minutes.
  • Carefully remove the lid. Pour in the other 1/4 cup of broth.
  • Add in the potatoes and carrots around the chicken in the dutch oven. Sprinkle with extra salt and pepper. 
  • Place the lid back on and cook for another 30 minutes.
  • Remove the dutch oven lid and turn up the oven heat to 400 degrees. Cook for another 30 minutes, or until the bird reaches an internal temperature of 165 degrees.
  • If you want to get the skin crispy on top, let the chicken sit under the broiler for 5 minutes.

Notes

Calories are an estimate of around 4 oz. of cooked chicken. The calories do not account for the potatoes or carrots.