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.

Roast Chicken & Potatoes Recipe

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.

Roast Chicken & Potatoes Recipe

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.

Roast Chicken & Potatoes Recipe

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Supplies:

Roast Chicken & Potatoes Ingredients

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
Roast Chicken & Potatoes Process

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.

Roast Chicken & Potatoes Process

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.

Roast Chicken & Potatoes Process

4. Place the potatoes, carrots and onion around the bird. Add the chicken stock and bay leaves. 

Roast Chicken & Potatoes Recipe

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.

Roast Chicken & Potatoes Recipe

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.

Roast Chicken & Potatoes Recipe

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.
Roast Chicken & Potatoes Recipe

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.
Roast Chicken & Potatoes Recipe

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.

Roast Chicken and Potatoes

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Roast Chicken & Potatoes Recipe

Roast Chicken and Potatoes

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

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.

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.

Did you make this recipe?

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about heather

Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...

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