Print

Dutch Oven Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender Dutch oven chicken roasted with baby potatoes, carrots, onion, lemon, and rosemary until juicy with beautifully golden skin. The flavorful pan juices are transformed into a rich, buttery gravy for serving.

Ingredients

  • 1/2 cup salted butter, softened
  • 3 cloves garlic, finely chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon lemon zest
  • 1 whole fryer chicken
  • 1 large yellow onion, cut into 8 wedges, divided
  • 1 lemon, cut into wedges
  • 2–3 sprigs rosemary
  • 1 pound baby Dutch potatoes
  • 1 pound carrots, cut into 2-inch pieces
  • 1 cup chicken broth
  • 2 teaspoons salt
  • Liquid from the cooked chicken
  • 2 tablespoons all-purpose flour
  • 2 tablespoons salted butter

Instructions

  1. Preheat the oven to 425°F.
  2. In a small bowl, combine the softened butter, garlic, chopped rosemary, chili powder, and lemon zest until well mixed.
  3. Place the chicken on a sheet pan or cutting board. Remove the gizzards and pat the outside of the chicken dry with paper towels.
  4. Carefully lift the skin over the chicken breasts and slide your fingers underneath to create a pocket.
  5. Spread about one-third of the seasoned butter mixture underneath the breast skin, then rub the remaining butter mixture over the outside of the chicken.
  6. Place 2-3 onion wedges, 2-3 lemon wedges, and 2-3 rosemary sprigs inside the chicken cavity.
  7. Add the baby Dutch potatoes, carrots, remaining onion wedges, chicken broth, and salt to the bottom of a Dutch oven.
  8. Place the prepared chicken breast side up on top of the vegetables.
  9. Cover the Dutch oven with its lid and roast for 45 minutes.
  10. Remove the lid and continue roasting for 15-20 minutes, until the skin is golden and the internal temperature at the thickest part of the thigh reaches 165°F.
  11. Transfer the chicken to a clean cutting board and allow it to rest for 10 minutes before carving.
  12. While the chicken rests, remove the vegetables from the Dutch oven and set them aside, leaving the cooking liquid in the pot.
  13. Place the Dutch oven on the stovetop over medium heat. Whisk 2 tablespoons all-purpose flour into the cooking liquid and cook for 2 minutes, whisking continuously.
  14. Whisk 2 tablespoons salted butter into the gravy until smooth and incorporated.
  15. Carve the chicken and serve warm with the roasted vegetables and gravy.

Notes

  • Patting the chicken thoroughly dry before adding the butter helps promote golden, crisp skin.
  • For food safety, verify that the chicken reaches an internal temperature of at least 165°F in the thickest part of the thigh without touching the bone.
  • Allow the roasted chicken to rest for 10 minutes before carving to help retain its juices.
  • If the gravy becomes too thick, whisk in a small amount of additional chicken broth until it reaches the desired consistency.
  • Store leftover chicken, vegetables, and gravy in airtight containers in the refrigerator for up to 3-4 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/dutch-oven-chicken/