Dutch Oven Chicken
servings
This Dutch Oven Chicken features tender, juicy chicken cooked with aromatic herbs, garlic, and vegetables, all simmered to perfection in a rich, savory broth. It's a comforting one-pot meal you'll love!
Ingredients
For the Butter Mixture
- ½ cup salted butter, softened
- 3 cloves garlic, finely chopped
- 1 teaspoon fresh rosemary, chopped
- ½ teaspoon chili powder
- ½ teaspoon lemon zest
For the Chicken
- 1 whole fryer chicken
- 1 large yellow onion, cut into 8 wedges, divided
- 1 lemon, cut into wedges
- 2-3 sprigs rosemary
For the Vegetables
- 1 pound baby Dutch potatoes
- 1 pound carrots, cut into 2-inch pieces
- 1 cup chicken broth
- 2 teaspoons salt
For the Gravy
- Liquid from the cooked chicken
- 2 tablespoons all-purpose flour
- 2 tablespoons salted butter
Instructions
- Preheat your oven to 425°F.
- In a small bowl, add the butter, garlic, rosemary, pepper, chili powder, and lemon zest and mix until well combined. Set aside.
- Place the chicken onto a sheet pan or cutting board, remove the gizzards, and dry the outside with paper towels.
- Lift the skin on the breast side of the bird (opposite the backbone) and slide your fingers under it to form a pocket.
- Stuff about ⅓ of the butter mixture under the skin of the chicken and then slather the rest of the bird in the butter.
- In the cavity of the bird, add 2-3 wedges of onion and lemon plus 2-3 sprigs of rosemary. Set the chicken aside.
- In the bottom of the Dutch oven, add the potatoes, carrots, the rest of the onions, chicken broth, and salt.
- Place the chicken on top of the vegetables, breast side up.
- Cover with a lid and place your chicken in the oven for 45 minutes.
- Uncover and roast for another 15- 20 minutes until the skin is golden and the internal temperature of the thigh is 165°F.
- Remove the chicken from the oven and pull it out of the Dutch oven to a clean cutting board. Allow it to rest for 10 minutes before carving.
- While the chicken rests, remove the vegetables from the Dutch oven and set aside.
- Place the Dutch oven with the remaining liquid on the stovetop over medium heat and whisk in 2 Tablespoons of all-purpose flour. Cook for 2 minutes continuously whisking.
- Whisk in 2 Tablespoons of additional salted butter.
- Serve the chicken and vegetables warm with the gravy.
Notes
Baking time can vary depending on the size of the chicken, so use your thermometer to check for doneness. The thickest part of the thigh should read 165 degrees F when ready.
Nutrition
Serving: 1serving | Calories: 837kcal | Carbohydrates: 40g | Protein: 41g | Fat: 58g | Saturated Fat: 27g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 1833mg | Potassium: 1316mg | Fiber: 7g | Sugar: 8g | Vitamin A: 20182IU | Vitamin C: 49mg | Calcium: 103mg | Iron: 3mg