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Dutch Oven Whole Chicken with Veggies

Dutch oven whole chickens make an easy weeknight meal that can combine your meat and veggies in one pot! The chickens come out tender and juicy. Save your bones to make chicken stock the next day!

Prep Time: 15 Minutes | Cook Time: 1.5-2 Hours


  • 1 whole chicken (about 4-5 pounds)

  • 2 lemons

  • 5 cloves garlic (3 minced, 2 cut in half)

  • 4 sprigs fresh rosemary, 3 finely chopped, 1 left whole

  • 2 large onions halved, and thickly sliced, end scraps reserved

  • Handful of carrots, cut to "baby carrot" size, optional

  • 4 tablespoons of butter (1/2 stick)

  • Kosher salt

  • Black Pepper

  • 1.5 lbs. potatoes cut into 1” pieces, optional

  • Sprigs of Rosemary, Thyme or Sage (optional)


  1. Preheat oven to 475

  2. Pat chicken dry with paper towels

  3. Liberally season the whole chicken (including the breast and back cavity) with salt and pepper

  4. Melt butter in small bowl, add 3 cloves of garlic, chopped rosemary, zest of two lemons and slather over your chicken (also pouring into your cavities).  If you can do this the night before and go ahead and put on your chicken, the flavor will be better

  5. Place the onions in the bottom of dutch oven.  Reserve the end scraps.  If using the potatoes and carrots, add them on top of the onions

  6. Cut the zested lemons in half, reserve juice and save the rinds

  7. Use your hands and slather the butter mixture liberally over every part of the chicken

  8. Stuff the cavity of the chicken with the lemon rinds, onion scraps, remaining 2 garlic cloves, and rosemary sprig/stems.  Place in dutch oven on top of onions and potatoes.

  9. Place your herbs around the chicken (if using)

  10. Tie the legs of the chicken together

  11. Pour lemon juice over the chicken

  12. Roast chicken uncovered for about 15 minutes at 475, then reduce heat to 350 and cook uncovered for 20 minutes PER POUND, or until temperature reaches 165 degrees.

  13. Allow the chicken to rest for at least 10 minutes before carving

Note. If the chicken starts to burn before it done on the inside, you can place the lid on ajar to avoid direct heat


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