Dutch Oven Whole Chicken with Potatoes & Carrots
Good old fashioned whole chicken with potatoes & carrots is a classic entree that is perfect on any occasion.
Servings: 6
Calories:
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.