Dutch Oven Roasted Chicken is tender and juicy with golden brown, crispy skin and cooked with mini potatoes for an easy one pot meal!

Why This Recipe Works

It’s a one pan meal that’s also perfect for meal prep! Cooking the potatoes and chicken together makes it an easy roast for Sunday dinner and leftover chicken can be shredded for salads or sandwiches during the week!


Whole chicken Salt Black pepper Potatoes Onion Garlic Pancetta Butter Bacon fat Thyme Fresh sage White wine Lemon

Season the chicken with salt and pepper and let it sit in the fridge, uncovered, overnight.


Preheat the oven to 475F degrees.

Place the onions, garlic, potatoes and pancetta in the bottom of a Dutch oven (pancetta on top).

Gently separate the skin on the breast and legs from the meat and stuff with the 4 pats of butter.

Get the full Instructions here!

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