Dutch Oven Roasted Chicken with Lemon and Potatoes
This Dutch Oven Roasted Chicken is the ultimate one-pot meal! Juicy chicken with a crispy golden brown skin is roasted to perfection with lemon and garlic, along with potatoes that soak up all the delicious flavors.
This post may contain affiliate links. We may receive a small commission if you click and purchase something. Please see our disclosure policy for more details.
Making a whole roast chicken in the oven can seem intimidating, but this easy Dutch oven roasted chicken method makes it completely foolproof! By roasting the chicken upright on top of lemon-garlic potatoes, every component of this delicious whole chicken recipe turns out perfectly moist and packed with taste.
The savory roasted chicken skin gets wonderfully crispy, while the meat stays incredibly juicy thanks to the Dutch oven trapping and circulating heat evenly. Beneath the chicken, the potatoes soak up all the incredible drippings for the most insanely delicious roasted lemon potatoes ever! They caramelize in the rendered chicken fat for unbeatable flavor.
With just a few basic ingredients, you can make this spectacular home-cooked meal for your family. The intoxicating lemon, garlic and herb aromas that fill the kitchen will make everyone eager to dig into this succulent roast chicken.
It’s destined to become your new favorite Sunday supper! Don’t be intimidated, this Dutch oven chicken recipe is an easy recipe the whole family will love. It’s amazing how simple ingredients can turn into a delicious dinner to feed a crowd
How to Make Dutch Oven Lemon Roasted Chicken and Potatoes
Dutch Oven Roasted Chicken Ingredients
- Whole roasting chicken
- Onion
- Garlic Cloves
- Red potatoes
- Lemon
- Chicken broth
- Seasonings: Bay leaves, Paprika, Garlic powder, Kosher Salt and pepper
Kitchen Essentials Needed
Dutch Oven Roasted Chicken Tips & Tricks
- Choose a whole chicken that fits snugly in the Dutch oven. A tight fit helps the chicken cook evenly and prevents the potatoes from drying out.
- Pat the outside of the chicken with paper towels to dry before seasoning and roasting. Getting rid of excess moisture will help the skin get crispy and browned in the oven.
- Use fresh herbs like fresh rosemary, thyme or sage to add aromatic flavor to the chicken and potatoes. Place herbs under the skin, in the chicken cavity and on top.
- Cooking times will vary depending on the size of the chicken. It is always a great idea to check the internal temperature of the chicken with an instant-read thermometer. Insert the meat thermometer into the thickest part of the breast. The chicken should reach a safe minimum internal temperature of 165 °F (73.9 °C).
- Let the chicken rest for 10-15 minutes before carving to let juices redistribute for tender, juicy meat.
- Serve any collected pan juices from the Dutch oven over the sliced chicken and potatoes for extra flavor and moisture.
- You can substitute sweet potatoes for the red potatoes, or use a combination of both.
- Store the leftover chicken in an airtight food storage container. The leftovers can be used for chicken salad! It’s a great meal prep idea!
More Delicious Chicken Recipes
- Shredded BBQ Chicken Sliders
- The Best Buffalo Chicken Dip
- Pesto Chicken Sandwiches
- Grilled Huli Huli Chicken
- Sheet Pan Honey Lemon Chicken & Asparagus
- Garlic Chicken Thighs
Dutch Oven Roasted Chicken
This Dutch Oven Roasted Chicken is the ultimate one-pot meal! Juicy chicken with a crispy golden brown skin is roasted, to perfection, with lemon and garlic, along with potatoes that soak up all the delicious flavors.
Ingredients
- 1 whole roasting chicken, inner parts removed and patted dry
- 1 onion, divided
- 4 cloves garlic, divided
- 2 pounds red potatoes, scrubbed and cut in half
- Salt and black pepper, to taste
- 1 lemon, divided
- 1 cup chicken broth
- 3 tablespoons olive oil, divided
- 2 bay leaves, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Optional: Fresh Rosemary or Fresh Thyme
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray the Dutch oven with nonstick cooking spray.
- Divide the onion in half. Slice one-half of the onion and place the slices in the bottom of the dutch oven. Save the other half to insert into the cavity of the chicken. Slice 2 cloves of garlic and add those to the pot with the onion.
- Add the potatoes to the bottom of the pan. Season with salt, pepper, garlic powder and smoked paprika. Juice ½ of the lemon over the potatoes. Save the half of lemon to insert into the cavity of the chicken.
- Add the chicken broth and 2 tablespoons of the olive oil to the dutch oven, tossing the vegetables. Drop one bay leaf on top of the vegetables.
- Place the remaining onion and lemon into the cavity of the chicken with the remaining bay leaf.
- Rub the chicken with the remaining olive oil. Sprinkle the chicken with the paprika, garlic powder, salt and black pepper.
- Place chicken on top of the potatoes.
- Cover the Dutch oven with the lid.
- Bake in the oven for 45 minutes.
- Remove the lid and continue cooking, uncovered, for another 40 to 45 minutes, or until the thigh of the chicken reaches an internal temperature of 170 degrees.
- Slice and serve the chicken with the potatoes.
