Dutch Oven Chicken
Experience the ultimate comfort food with this Dutch Oven Chicken, a one-pot marvel that combines tender, juicy chicken with perfectly roasted vegetables for a meal that’s hearty, wholesome, and irresistibly flavorful. Seasoned with a savory blend of garlic, paprika, and fresh thyme, the chicken is seared to golden perfection before slow-roasting alongside carrots, russet potatoes, and aromatic onions in a flavorful broth. The secret lies in the Dutch oven, which locks in moisture, ensuring every bite is succulent and satisfying. With minimal prep and easy clean-up, this recipe is perfect for family dinners, special occasions, or anytime you crave a rustic, oven-roasted masterpiece. Serve it with pan drippings and fresh lemon wedges for an added burst of flavor, and enjoy a dish that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 4 sprigs Fresh thyme
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 3 medium Carrots
- 3 medium Russet potatoes
- 1 cup Chicken broth
- 1 whole Lemon
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels. Rub the chicken inside and out with salt, black pepper, garlic powder, and paprika.
Place 2 sprigs of fresh thyme and half a lemon inside the cavity of the chicken.
Heat 1 tablespoon of olive oil and the butter in a Dutch oven over medium heat.
Sear the chicken in the Dutch oven, breast-side down, for 4-5 minutes until golden brown. Flip the chicken and sear the other side for an additional 4-5 minutes. Remove the chicken and set aside.
Peel and cut the onion into wedges, mince the garlic cloves, and chop the carrots and potatoes into large chunks.
Add the remaining olive oil to the Dutch oven. Sauté the onions and garlic for 2-3 minutes, until fragrant.
Add the carrots and potatoes to the Dutch oven, along with the remaining thyme sprigs. Stir to combine.
Place the chicken on top of the vegetables in the Dutch oven. Pour the chicken broth around the sides of the pot (not over the chicken).
Cover the Dutch oven with its lid and transfer it to the preheated oven.
Bake for 1 hour. Remove the lid and bake for an additional 20-30 minutes to allow the chicken skin to crisp and turn golden brown.
Remove the Dutch oven from the oven and let the chicken rest for 10 minutes before carving.
Serve the chicken and vegetables hot, drizzled with the pan juices. Garnish with fresh lemon wedges if desired.
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 5652 mg | 246% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 24.2 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4624 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
