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Overhead view of a whole roasted chicken served with mini potatoes and chopped fresh herbs on top.
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Dutch Oven Roasted Chicken

Dutch Oven Roasted Chicken is tender and juicy with golden brown, crispy skin and cooked with mini potatoes for an easy one pot meal!
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours 25 minutes
Resting Time 8 hours
Total Time 10 hours 45 minutes
Servings 6 servings
Calories 218kcal
Author Danielle Wolter

Ingredients

  • 1 whole chicken 3-5 pounds
  • 1 tablespoon salt
  • ¼ teaspoon black pepper
  • ½ pound mini potatoes
  • 1 onion chopped
  • 3 garlic cloves smashed
  • 4 ounces diced pancetta
  • 4 tablespoons butter cut in 4 pieces
  • 1 tablespoon bacon fat substitute olive oil
  • 2 sprigs thyme
  • 2 tablespoons fresh sage
  • ⅛ cup white wine
  • 1 lemon halved

Instructions

  • 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.
  • Stuff the cavity of the chicken with the halved lemon, fresh thyme and fresh sage. Place in the Dutch oven.
  • Rub the bacon fat on the skin and pour the white wine over the chicken.
  • Roast, uncovered, for 15 minutes, until the skin has started browning.
  • Reduce the heat to 350F degrees and roast for an additional 2 hours, basting 1-2 times throughout.
  • The chicken should register 160F degrees when you remove it from the oven.
  • Let it rest for 10 minutes, carve, then serve. **Optional: squeeze the lemon from the cavity over top of the chicken.
  • While the chicken rests on a cutting board, place the Dutch oven with the potato mixture back in the oven at 500F degrees and cook until the potatoes caramelize, about 5-10 minutes.

Notes

  1. Leaving the chicken uncovered while it sits in the fridge allows the skin to dry, which helps ensure perfectly crispy skin when roasting.
  2. To help the skin get crispy, you can also pat the outside of the chicken dry with paper towels before salting the chicken.
  3. Chicken is safe to eat at 165F degrees. I typically cook the chicken to 160F degrees and remove from the heat. The temperature will continue to rise to 165F degrees as you let it rest for 10 minutes. Use an instant read thermometer to check the temperature.
  4. If the skin of the chicken starts to brown too much, cover it loosely in aluminum foil while it finishes roasting. 
  5. Depending on the size of your chicken, you may need to adjust the roasting time slightly.
  6. Don’t forget to remove the giblets before cooking, and hold onto the chicken carcass to make this crockpot chicken broth.

Nutrition

Serving: 6ounces | Calories: 218kcal | Carbohydrates: 11g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 1355mg | Potassium: 272mg | Fiber: 2g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 19mg | Calcium: 35mg | Iron: 1mg