Dutch Oven Roast Chicken

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This Dutch oven roast chicken is flavored with an herbaceous compound butter, tender vegetables and crispy golden skin.

Prep Time20

Cook Time1 30

Resting15

Total Time2 5

Course: Main Course

Cuisine: American

Keyword: chicken in dutch oven, Dutch oven roast chicken

Servings: servings

Calories: 554kcal

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.

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.