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!
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!