Easy chicken and potatoes in the Dutch oven with vegetables is a delicious, one-pot recipe that you can make in less than two hours. Made with organic whole roast chicken, Yukon Gold potatoes, carrots, fresh garlic, thyme, tarragon, lemon, orange, and seasonings, this is one easy one-pot meal chicken recipe you'll come to again and again.
Easy Chicken and Potatoes in Dutch Oven with Vegetables is a great Dutch Oven recipe. We love using our Dutch Oven and use it for all things cooking. Want comfort food? Try my Dutch Oven Macaroni and Cheese with Bacon | One Pot. My Easy Loaded Potato Soup | Dutch Oven is always a hit! Best Corn Cob Soup | Sweet Corn Chowder Recipe . Try my Dutch Oven Corned Beef and Cabbage One-Pot Easy Recipe . Like I said, we really like using our Dutch Oven. 😉 This is the perfect recipe for Easter dinner!
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- 🍗What you need for Roasting a Whole Chicken in your Dutch Oven
- What you'll need for Dutch Oven Whole Roast Chicken
- Equipment for slow cooked chicken and potatoes in dutch oven
- 🍗 How to make The Best Ever Whole Roasted Chicken Recipe
- Top Tip for cast iron dutch oven chicken breast recipes
- More Dinner Ideas
- Appetizer Recipes
- Follow Us
- Pin or send this recipe to a friend!
- 📖 Recipe
- Top Tip for cast iron dutch oven chicken breast recipes
- 💬 Comments
🍗What you need for Roasting a Whole Chicken in your Dutch Oven
What you'll need for Dutch Oven Whole Roast Chicken
- Organic Roasting Chicken (4-6 pounds)
- Yukon Gold Potatoes
- Carrots
- Chicken Bone Broth
- Fresh Herbs: Thyme, Tarragon, and Rosemary
- Spices: Himalayan Sea Salt, Black Pepper, Paprika, and Garlic Powder
- Fresh Garlic
- Yellow Onion
- Fresh Lemon
- Fresh Orange
- Zest of one lemon
- Zest of one orange
See full recipe card below for quantities
Equipment for slow cooked chicken and potatoes in dutch oven
- You will need a 6-quart Dutch Oven for this recipe
- Meat Thermometer
🍗 How to make The Best Ever Whole Roasted Chicken Recipe
Prep Step: Preheat oven to 350 degrees
- Step 1: Combine sea salt, black pepper, garlic powder, and paprika in a bowl. Rinse and pat chicken dry. Rub with seasoning blend, placing any excess in the cavity. Place prepared chicken into the Dutch oven. Add chopped fresh garlic to the top of the chicken.
- Step 2: Pour the bone broth on the prepared roasting chicken. Squeeze the juice of one lemon on top of the chicken.
- Step 3: Place the lemon slices and chopped yellow onion around and on top of the chicken.
- Step 4: Add the diced carrot slices around the chicken.
- Step 5: Add the fresh herbs: thyme, tarragon, and fresh rosemary.
- Step 6: Place the top onto the Dutch oven and roast the chicken for 1 hour and then add in the diced Yukon Gold potatoes and roast for an additional 20 minutes until potatoes are soft. You will know the chicken is ready when the juices run clear when you slice into the thickest part of the meat or when a meat thermometer reads 165 degrees.
No. You'll overcook the chicken and could risk salmonella poisoning. As the instructions say, always add the potatoes at the cooking process.
350 degrees is the best temperature, as this will not overcook the chicken, and the chicken will stay nice and moist and juicy.
Yukon Golds and red potatoes are the best for cooking with chicken.
Top Tip for cast iron dutch oven chicken breast recipes
- Cook the chicken 15 minutes per pound in the oven. This way you won't overcook your roast chicken, and it will be nice and moist. Dry chicken is the worst!
- Storage: Store your leftovers in the fridge in the Dutch Oven. Easy peasy! Eat within three days. This meal does not freeze well; I don't recommend it.
More Dinner Ideas
Appetizer Recipes
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Thank you for stopping by Fitty Foodlicious, a website dedicated to sharing lasting, family recipes, anxiety tips and tricks, and healthy spirited mental wellness. Genevieve's recipes have been featured on MSN.com, NewsBreak, Food Talk Daily, Food Gawker, Trivet Recipes, Bartender.com, Health Magazine, Kitchen Aid AU NZ, and has a published Cookbook titled The 5-Ingredient Paleo Cookbook which can be purchased at all major bookstores and on Amazon.
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📖 Recipe
Easy Chicken and Potatoes in Dutch Oven with Vegetables
Equipment
Ingredients
- 1 2-4 pounds Whole roasting chicken
- 2 teaspoon Black pepper
- 2 tsp Himalayan Sea Salt
- 3 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 2 minced fresh garlic cloves
- 4 cups Chicken Bone Broth
- 1 quartered Yellow Onion
- 2 whole lemons, sliced in half
- 1 orange, sliced in half
- ½ cup fresh squeezed lemon juice
- Zest of one lemon
- Zest of one orange
- 4 whole Carrots, sliced
- 1 bunch fresh Thyme
- 2 sprigs fresh Tarragon
- 4 sprigs fresh Rosemary
- 2 cups dicedd Yukon Gold Potatoes
Instructions
- Preheat oven to 350 degrees
- Combine sea salt, black pepper, garlic powder, and paprika in a bowl. Rinse and pat chicken dry. Rub with seasoning blend, placing any excess in the cavity. Place prepared chicken into the Dutch oven. Add chopped fresh garlic to the top of the chicken.
- Pour the bone broth on the prepared roasting chicken. Squeeze the juice of one lemon on top of the chicken.
- Place the lemon slices and chopped yellow onion around and on top of the chicken.
- Add the diced carrot slices around the chicken.
- Add the fresh herbs: thyme, tarragon, and fresh rosemary.
- Place the top onto the Dutch oven and roast the chicken for 1 hour and then add in the diced Yukon Gold potatoes and roast for an additional 20 minutes until potatoes are soft. You will know the chicken is ready when the juices run clear when you slice into the thickest part of the meat or when a meat thermometer reads 165 degrees.
Notes
Top Tip for cast iron dutch oven chicken breast recipes
- Cook the chicken 15 minutes per pound in the oven. This way you won't overcook your roast chicken, and it will be nice and moist. Dry chicken is the worst!
- Storage: Store your leftovers in the fridge in the Dutch Oven. Easy peasy! Eat within three days. This meal does not freeze well; I don't recommend it.
Sonja
I love one pot dinners and this one was absolutely fabulous! The chicken came out so juicy and the potatoes soaked up all the herby-broth flavors. The tarragon in particular just gave it this hint of unusual flavor that I was missing in recipes I made before.
Claudia
I made this easy chicken and potatoes in a Dutch oven, and it was amazing! Tender chicken and flavorful potatoes—definitely a keeper!