Roast Chicken and Potatoes
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.
Servings: 4 servings
Print
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.