Soft tender Whole Chicken that is melting with delicious juices and succulent flavors. The Dutch oven is a simple old fashioned one pot cooking approach that locks in flavor and maintains texture when following a good recipe like this one. Here the carrots make for a sweet treat and the moist potatoes help stuff away the hunger. I love to pull the lid off like I am presenting a master piece for consumption but this is one of my favorite easy to follow methods of cooking. My family eats a lot of chicken and this little bird however tasty was devoured pretty fast.
Watch the video and follow the instructions below to have this delicious full meal at the ready. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Hearty, affordable and classic tasting Dutch Oven Whole Chicken with Potatoes & Carrots is a wonderful meal that every one will enjoy. Thanks for visiting and see you again soon.
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In a small bowl: combine all the seasoning ingredients together and set aside. Remove the neck, giblets and package.
Clean and rinse then pat the chicken dry with paper towels. Rub olive oil all over the chicken. Then rub the seasoning mixture all over the chicken.
Stuff the onion & garlic cloves into the chicken’s cavity. Tie the legs together. Tuck the wings behind the chicken’s back.
Place the cut potatoes and carrots in the dutch oven. Level the vegetables. Pour in the chicken broth.
Then place the whole chicken on top of the vegetables.
Place the uncovered dutch oven in the middle rack of the Oven. Bake at 450°F for 15 minutes to brown the chicken skin. Then turn down the temperature to 350°F. DO NOT OPEN THE OVEN. Continue to bake for 20 minutes more per pound of chicken.
Remove the dutch oven and let rest at room temperature for 10-15 minutes.
Serve and enjoy!
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Dutch Oven Whole Chicken with Potatoes & Carrots
Equipment
- 6 QT Dutch Oven
Ingredients
- 5 – 5 ½ lbs whole chicken
- 1 onion chopped
- 4 garlic cloves
- 1 lb carrots sliced
- 1 lb yukon gold potatoes chopped
- 1 cup low- sodium chicken broth
Seasoning
- 2 tbsp extra virgin olive oil
- 1 tbsp salt
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp dried thyme
- 1 tsp black pepper
Instructions
- Preheat the oven to 450°F.
- In a small bowl: combine all the seasoning ingredients together and set aside. Remove the neck, giblets and package. Clean and rinse then pat the chicken dry with paper towels.
- Rub olive oil all over the chicken. Then rub the seasoning mixture all over the chicken. Stuff the onion & garlic cloves into the chicken's cavity. Tie the legs together. Tuck the wings behind the chicken's back.
- Place the cut potatoes and carrots in the dutch oven. Level the vegetables. Pour in the chicken broth. Then place the whole chicken on top of the vegetables. DO NOT PUT THE LID ON.
- Place the uncovered dutch oven in the middle rack of the Oven. Bake at 450°F for 15 minutes to brown the chicken skin.
- Then turn down the temperature to 350°F. DO NOT OPEN THE OVEN. Continue to bake for 20 minutes more per pound of chicken. Note: It took me 1 hour and 40 minutes to completely cook my bird.
- Remove the dutch oven and let rest at room temperature for 10-15 minutes.
Serve and enjoy!
Video
One Pot Recipes
Chicken Recipes
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