Dutch Oven Whole Chicken & Potatoes is a recipe every home chef should have in their repertoire. A whole chicken is coated with olive oil and herbs and stuffed with celery and butter. It’s then roasted to perfection on top of sliced potatoes and vegetables. It’s tender, juicy, and incredibly flavorful, you’ll want to make it once a week!
Here’s a recipe that every home chef should have in their repertoire. Dutch Oven Whole Chicken & Potatoes is really simple to make, always comes out delicious, and looks super impressive when you have guests over. The butter and olive oil make the meat really tender, while the spices give it a ton of flavor. You can also use any type of potatoes or vegetables you want in this recipe.
Quick, bookmark this so you can pull it out for your next dinner party!
Is the art of the dinner party dying? Maybe I’m a 1950’s housewife at heart (at least when it comes to entertaining). Maybe I just really love food, and serving it to the people I care about. But when it comes to my friends and other people my age, we just don’t do this as well as our grandmothers did. In fact, I’m pretty sure half of us don’t even own a dinner table. Or a house, for that matter, but I digress. It’s true, I don’t even own a kitchen table. We eat on the island, which I affectionately call my table – at least until I get a real one!
I really feel that everyone needs at least one good recipe to pull out when you have company over. And for me, this is it. The Dutch Oven Whole Chicken & Potatoes is my go-to when I have to feed people, and I want to make it good. Don’t get me wrong, I personally think all of my recipes on this blog are good, or else I wouldn’t have shared them with you. My close family may be satisfied with something like stuffed pepper casserole, or chicken marsala casserole. But what I mean is, impressive. When was the last time your friend busted out a roasted chicken, complete with potatoes and vegetables? When was the last time you saw someone show off their super-awesome carving skills?
Well, my friends, prepare to be that person.
Carving a bird is not that hard, I promise. I thought of putting together a guide with step-by-step photos, but I decided that I could never do it as much justice as Alton Brown (whose autographed photo may or may not be hanging in my kitchen…) in this video of how to carve a turkey. Just consider a chicken as a mini-turkey. They’re carved pretty much the same way. So this is kind of like practice for Thanksgiving!
I have a big 7.5 quart dutch oven that I used for this recipe. If yours is smaller, you may want to cut the veggies down a bit on the bottom. Maybe put the rest in a separate dish so they can roast alongside of the chicken. But the thing about dutch ovens is how they regulate the heat around your food as it cooks, which definitely makes a difference in flavor. So I highly recommend having one around.
Here’s the dutch oven I have, this one is 6 quart which would be fine for this recipe. It’s cheaper as far as dutch ovens go, and I can personally say that I love every pot I’ve bought so far. Uhm… I may have each size they sell. It’s like buying shoes to me!
Lodge EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red
For the Dutch Oven Whole Chicken & Potatoes Vegetables…
As for the vegetables, you can really use whatever you’d like. I included some of my favorites in the recipe, like mushrooms, carrots, and sweet potatoes. But you can use anything from russet potatoes, to Yukon gold, or even mini potatoes. This is the perfect recipe to use up that bag of potatoes you haven’t finished yet. You can also throw in any leftover root vegetables you have here, like turnips or parsnips.
These vegetables are going to release some water while they’re cooking, along with the chicken. Which means that while the chicken is roasting on top, they’re sitting on the bottom marinating in a beautiful broth of chicken juices and spices. They turn out so incredibly soft and flavorful, I could just eat a bowl of these veggies and be completely satisfied! I might even throw together some of these gluten free biscuits from What The Fork Food Blog!
So get ready to set this on the table to the oooohs and ahhhhs of your guests. Pour a glass of wine, and enjoy your conquest of the dutch oven whole chicken.
Because you’ve got this. ♡
Dutch Oven Whole Chicken & Potatoes is a recipe every home chef should have in their repertoire. A whole chicken is coated with olive oil and herbs and stuffed with celery and butter. It's then roasted to perfection on top of sliced potatoes and vegetables. It's tender, juicy, and incredibly flavorful, you'll want to make it once a week!
- 1 3-5 lb whole chicken giblets removed
- 3 tbsp unsalted butter
- 3 tbsp extra virgin olive oil
- 3 large celery stalks leaves removed, chopped
- 3 large carrots peeled, chopped
- 3 large potatoes (sweet, russet, or yukon gold) peeled and cut into 1/2-inch slices
- 1 medium yellow onion chopped
- 1 cup mushrooms sliced
- 1 tbsp dried parsley
- 1 tbsp onion powder
- 1/2 tbsp salt
- 1/2 tbsp black pepper
- 1/2 tbsp garlic powder
- 1 tsp ground thyme
Preheat oven to 375°F.
In a large dutch oven, place sliced potatoes, carrots, onion, and 2 celery stalks. In a small bowl, combine all spices and mix together.
Place chicken on top of vegetables. Add 1 tsp seasoning, then butter and remaining celery inside the chicken's cavity.
Coat outside of chicken in olive oil, then use the rest of the seasoning generously on the outside of the chicken, making sure to coat top and bottom of chicken.
Bake uncovered for about 1 1/2 hours, or until chicken reaches an internal temperature of 165°F. (If your chicken is 5 lbs, it may take about 2 hours).
The bigger your bird, the longer it will take to cook!