Dutch Oven Roasted Chicken

6 servings


20 minutes

active time

2 hours 45 minutes

total time


5 lb whole chicken

1 sweet onion (quartered)

8 garlic cloves (divided)

2 lemons (divided)

8 fresh thyme sprigs (divided)

8 fresh rosemary sprigs (divided)

1 teaspoon salt

1 teaspoon black pepper

3 carrots (peeled and quartered)

1 ½ pounds small golden potatoes (halved)

1 teaspoon paprika

1 teaspoon onion powder

3/4 c olive oil

Kosher salt

freshly ground black pepper


Remove chicken from wrapping and remove any giblets if any. Pat dry with paper towels. Set aside.

In a bowl mix together the olive oil, 3 cloves minced garlic, 2 sprigs minced fresh rosemary, 2 sprigs minced fresh thyme, paprika, onion powder, and juice of 1 lemon. Set aside.

In your dutch oven place your carrots, onion, and potatoes. Sprinkle 1 teaspoon salt and 1 teaspoon black pepper. Mix to combine and spread into an even layer. Place your chicken on top.

Stuff your chicken with a quartered lemon, 5 whole garlic cloves, 6 fresh thyme sprigs, and 6 fresh rosemary sprigs. Tie the legs together with kitchen twine and tuck the wings beneath the chicken. Brush the entire chicken with your olive oil mixture, getting every crevice. It’s okay if it gets onto the vegetables. Sprinkle the chicken generously with kosher salt and freshly ground black pepper.

Preheat the oven to 425 degrees. Allow your chicken to sit at room temperature while it preheats. Roast covered for 70 minutes. Stir the vegetables underneath and baste the chicken with juices in between. Uncover and roast another 45 minutes or until the surface is brown, the juices run clear, and the internal temperature is at least 165 degrees.

Allow the chicken to rest for 30 minutes before serving.


Serving Size



769 kcal

Total Fat

55 g

Saturated Fat

12 g

Unsaturated Fat

40 g

Trans Fat

0.2 g


136 mg


550 mg

Total Carbohydrate

33 g

Dietary Fiber

6 g

Total Sugars

6 g


38 g

6 servings


20 minutes

active time

2 hours 45 minutes

total time
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