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Dutch Oven Roast Chicken with Vegetables

Whole chicken stuffed with lemon and onion, roasted in a Dutch oven over carrots, onion, and potatoes.
Print Recipe
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 whole chicken 4 to 5 lbs
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 2 tsp Italian herbs
  • 3 to 4 carrots chopped
  • 1 large onion chopped, plus ½ onion for the cavity
  • 3 to 4 potatoes chopped
  • 2 whole lemons 1 for stuffing, 1 for squeezing
  • 3 to 4 tbsp olive oil
  • Mashed potatoes for serving

Instructions
 

  • Preheat oven to 400°F.
  • Add chopped carrots, chopped onion, and potatoes to the bottom of a Dutch oven. Drizzle lightly with olive oil and sprinkle with salt and pepper.
  • Pat the chicken dry with paper towels. Season generously all over (including inside the cavity) with salt, pepper, paprika, and Italian herbs.
  • Stuff the cavity with 1 lemon cut in half and ½ an onion.
  • Place the chicken on top of the vegetables.
  • Cut the second lemon in half. Squeeze the juice over the chicken, then place the squeezed lemon halves into the pot.
  • Drizzle olive oil over the chicken.
  • Cover and roast for 45 minutes.
  • Remove the lid and roast another 30–45 minutes, until the internal temperature reaches 165°F in the thickest part of the thigh and the skin is golden brown.
  • Let rest 10–15 minutes before carving.
  • Serve with the roasted vegetables and creamy mashed potatoes. Spoon the pan juices over everything before serving.