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easy roast chicken potatoes and vegetables in a dutch oven Yukon gold potatoes, fresh herbs, carrots, thyme

Easy Chicken and Potatoes in Dutch Oven with Vegetables 

Genevieve Jerome
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.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Course Dinner, Healthy recipes, food prep
Cuisine American
Servings 6 people
Calories 95 kcal

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.

Nutrition

Serving: 1cupCalories: 95kcalCarbohydrates: 21gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 3mgSodium: 1364mgPotassium: 488mgFiber: 3gSugar: 4gVitamin A: 725IUVitamin C: 37mgCalcium: 43mgIron: 1mg
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