This Dutch oven roast chicken is one of my back pocket recipes. Golden, juicy roast chicken with tender vegetables and loads of fresh herbs. It's simple, flavorful and the kind of meal that’s always in my dinner rotation.
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About This Recipe
This Dutch oven roast chicken is a dish I’ve been making for years, and it never fails. The whole chicken turns out perfectly juicy with crisp golden skin, while the carrots, onions, and garlic roast in the buttery drippings until sweet and tender.
Have fun customizing, using whatever herbs and vegetables are available. The best part is that it comes together in one pot and the combination of the savory chicken with the herbaceous compound butter is rich, bright and the kind of dinner you'll want to add to your dinner rotation.
📋 Ingredients
- Whole chicken: I like to choose a chicken that is around 4-5 lbs. Look for one that feels plump and fresh.
- Butter (unsalted): Using unsalted butter lets you control the salt level. The butter is melted with herbs and aromatics creating a flavorful compound mixture.
- Lemon: Zest and juice go into the butter mixture for brightness. Save the used lemon halves and tuck them inside the chicken for even more flavor.
- Fresh herbs: Rosemary, thyme, tarragon, and oregano are my go-tos. They bring freshness and aroma to the butter. If fresh herbs aren’t available, substitute with ½–¾ teaspoon dried.
- Paprika: Adds subtle flavor and a beautiful golden color. Use smoked paprika if you prefer a smoky note.
- Carrots & onions: Sturdy, sweet vegetables that hold up beautifully to roasting.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Chicken: No whole chicken? Try bone-in, skin-on chicken thighs. They’ll roast in less time but still turn out juicy and flavorful.
- Vegetables: Swap in parsnips, rutabaga, fennel, or shallots, anything hearty that holds up to roasting.
- Paprika: Use smoked paprika for a deeper, smoky flavor.
- Herbs: Fresh herbs are best, but dried work in a pinch. Use about ½–¾ teaspoon each.
⏲️ Instructions
Make the Compound Butter: In a small pot, melt the butter and add the chopped garlic, herbs, lemon zest and juice and spices.
Season the Chicken: Rub the compound butter all over the chicken and under the skin and place in Dutch oven with vegetables.
📍 Recipe Tips
- Dry the chicken well: Pat the chicken thoroughly with paper towels before seasoning. For even crispier skin, refrigerate it uncovered on a rack for a few hours (or overnight).
- Get under the skin: Use your hands (rings off!) to gently work the butter mixture under the breast skin for maximum flavor.
- Uniform veggies: Cut carrots, onions, and potatoes into even pieces so they cook evenly.
- Control browning: Roast uncovered first, then cover if the chicken gets too dark. Finish uncovered at high heat for golden skin.
- Rest before carving: Let the chicken rest 10–15 minutes so juices redistribute.
What To Do with Leftovers
One of the best parts of roasting a whole chicken is that the leftovers can stretch into other meals. Here are a few of my favorite ways to repurpose roast chicken:
- Chicken Caesar Pasta Salad – Toss shredded chicken with pasta, crisp romaine, and a creamy Caesar dressing.
- Chicken Tacos – Warm shredded chicken with a little sazon or taco seasoning and pile into tortillas with toppings.
- Mediterranean Crispy Rice Salad – Toss chicken into rice with fresh herbs and chickpeas for even more protein.
- Soups & Stews – Add shredded chicken to a pot of Persian lime chicken soup or Lemon Matzo Ball Soup or any veggie-packed soup.
- Sandwiches & Wraps – Layer into pita with hummus and cucumbers, or make a classic chicken salad sandwich.
Don’t forget to save the carcass! It makes a deeply flavorful homemade chicken stock. Just add to vegetable stock and simmer.
Serving Suggestions
- Pair with a bright salad: an arugula-pear salad or a shredded Brussels sprouts salad both balance the richness.
- Serve with crusty bread to soak up the buttery pan juices.
- Wine pairing: a crisp white wine like Sauvignon Blanc or a lighter Chardonnay complements the herbs and lemon.
More Chicken Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Dutch Oven Roast Chicken
LittleFerraroKitchen.com
Ingredients
- 1 whole chicken about 4–5 pounds, patted dry
- 8 tablespoons unsalted butter
- 4 garlic cloves minced
- ¼ cup fresh herbs rosemary, thyme, oregano tarragon, chopped
- 1 lemon zested and juiced, save halves for cavity
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 carrots cut into ½ inch pieces
- 1 large onion cut into wedges
- ¾ to 1 cup water or chicken stock
Instructions
- Preheat the oven to 425°F.
- In a small pot, melt the butter and add the minced garlic, chopped herbs, lemon zest and juice, salt, pepper and paprika.
- Pat the chicken dry with paper towels and transfer to dutch oven, breast side up. Carefully loosen the skin over the breasts with your fingers and spread the butter mixture all over and under the skin.
- Scatter the vegetables around the chicken. Nestle the leftover lemon halves and any remaining vegetables into the cavity of the chicken.
- Pour in ¾ to 1 cup water around the chicken, so the vegetables can roast. Tuck the wing tips under so they don’t burn.
- Transfer to the oven and roast uncovered for about 45-50 minutes.
- Cover the chicken with foil and continue roasting for another 45 minutes, or until a thermometer inserted into the thickest part of the thigh registers 165°F.
- Remove the foil and roast for another 10 to 15 minutes to crisp and brown the skin.
- Once done, let rest for 10 minutes before carving. Serve with the roasted vegetables and spoon the pan juices over the top.
Notes
- Pat the chicken dry so the skin crisps well.
- Use whatever herbs or vegetables you have on hand — parsnips, potatoes, or fennel all work nicely.
- Leftovers: Shred the chicken into salads, tacos, or pasta. Try it in Chicken Caesar Pasta Salad, Mediterranean Crispy Rice Salad, or even soup.
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