Easy Roast Chicken & Potatoes Recipe
This delicious roast chicken and potatoes recipe is made easy in a dutch oven. Enjoy tender, juicy chicken and perfectly cooked vegetables in one mouth watering meal.
This chicken dish is made with a whole chicken, large chunks of savory vegetables and fresh herbs. Then roasted in a dutch oven, it makes the best comfort food and one pot meal!
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We buy the two pack of whole chickens from Costco and I am able to make at least two meals from them. Oven-roasted chicken is probably my favorite because it is seriously so easy and quick to prepare.
Chicken roasts make a great one-pan meal that our whole family loves! And I love how easy they are to cook and prepare.
Who doesn’t love meals that require very little preparation and can be cooked all at one time?!
Looking for more one pot meal ideas? We also love this venison roast recipe, baked chicken breast and tuscan chicken skillet recipe.
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Supplies:
- Large dutch oven – I love this white enamel, cast iron dutch oven.
- Wooden spoon – perfect for scooping the potatoes from the pot.
- Measuring cups & spoons – for measuring out our ingredients.
- Henckle knife – this is my favorite Henckle chopping knife.
- Cutting board – for chopping up the vegetables.
- Vegetable peeler – this one is great for peeling lots of veggies.
- Paper towels – always a staple in our kitchen.
Roast Chicken Recipe:
Ingredients:
- 1 (4-6lb) whole chicken
- 1 cup chicken broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1/2 white onion, diced
- 4 small carrots, diced
- 12-15 baby potatoes, quartered
- 1/4 cup dry rub
- 2 Tbsp butter
- Kosher salt and ground black pepper, to taste
Directions:
1. Preheat oven to 350°F.
2. We like to brine the chicken overnight using this chicken brine recipe. Rinse the chicken and drain the brine from the chicken cavity.
3. Pat the chicken dry with paper towel. Cover the outside of the chicken with a dry rub. Place chicken into the center of the dutch oven.
4. Place the potatoes, carrots and onion around the bird. Add the chicken stock and bay leaves.
5. Season the potatoes with salt and pepper, cover and bake in the 350° F oven for 1 hour 30-40 mins. Be sure that the internal temperature reaches 165 degrees F.
6. While the chicken rests, top the potatoes with butter, more salt & pepper and add fresh thyme.
While this chicken dinner makes a complete meal, it can easily be served with a simple salad. Healthy eating is made easy with this simple family meal.
Tips & tricks:
- The chicken can also be cooked in a large roasting pan or make a sheet pan dinner by using a baking sheet instead of a dutch oven.
- Use a meat thermometer in the thickest part of the thigh or breast to make sure the chicken is done.
- Leftovers may be stored in the fridge in an airtight container for up to five days.
- Use the pan drippings to make a lovely chicken gravy or reserve it to use in soup.
Optional ingredients:
- Chicken breasts or can be used instead of a whole chicken, just adjust the cooking time accordingly.
- Add sweet potatoes, green beans, brussels sprouts or other root vegetables to the potatoes.
- We often throw in whole garlic cloves or a teaspoon of garlic powder in the pot.
- Make rosemary chicken by adding fresh rosemary to the dish.
- Yukon gold, russet or small red potatoes can also be used.
This dutch oven roast chicken makes a great weeknight dinner! It’s a great recipe that fits into my low calorie diet and easily made low carb by switching up the potatoes for radishes or kholorabi.
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Roast Chicken and Potatoes
Ingredients
- 1 4-6lb whole chicken
- 1 cup chicken broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1/2 white onion diced
- 4 small carrots diced
- 12-15 small white potatoes quartered
- 1/4 cup dry rub
- 2 Tbsp butter
- Kosher salt and ground black pepper to taste
Instructions
- 1. Preheat oven to 350°F.
- 2. We like to brine the chicken overnight using this chicken brine recipe. Rinse the chicken and drain the brine from the chicken cavity.
- 3. Pat the chicken dry with paper towel. Cover the outside of the chicken with a dry rub. Place chicken into the center of the dutch oven.
- 4. Place the potatoes, carrots and onion around the bird. Add the chicken stock and bay leaves.
- 5. Season the potatoes with salt and pepper, cover and bake in the 350° F oven for 1 hour 30-40 mins. Be sure that the internal temperature reaches 165 degrees F.
- 6. While the chicken rests, top the potatoes with butter, more salt & pepper and add fresh thyme.
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