This Dutch Oven Chicken and Vegetables recipe is not only pure comfort food, it’s easy to make. Clean-up is easy too since this is a one-pot recipe.
This whole roast chicken in a Dutch oven will quickly become your favorite way to cook chicken. Once you get everything assembled and into the pot, it just cooks away similar to a chicken pot roast.
What is a Dutch Oven?
A Dutch oven is a heavy-duty, usually enameled cast iron, wide and round pot. But for this recipe, you actually use a French oven, which is oval. It’s more conducive to the shape of the chicken.
And it’s plenty of room for the bird, a good amount of vegetables, and the liquid.
If your chicken is on the small side a round Dutch Oven will probably work. Just make sure there is enough room for the vegetables and liquid.
Both of these pots are perfect for making soup, chili, and a variety of stews like my chicken fricassee.
Tips and Substitutions
This dutch oven chicken recipe could easily be adapted to use vegetables you have on hand. While I wouldn’t suggest loading up on the types of vegetables. Keep them to a minimum.
Other vegetables and herbs you could use in this recipe include:
- Bell Peppers
- Butternut Squash
Don’t be alarmed when the chicken stock won’t cover the chicken entirely. You don’t want it to. If it were to cover the whole chicken it would not get golden in color.
Can I Cook a Whole Chicken from Frozen?
This is really not something I ever do but yes you can. It may need a longer cooking time so keep an eye on it.
If you choose to start with a frozen chicken, don’t cover the Dutch oven initially. The frozen chicken may put too much liquid into the mix. Keep an eye on it and cover part of the way through cooking.
Be sure to uncover in the last 20 minutes or so to achieve the golden color.
How to Serve Dutch Oven Chicken and Vegetables
The whole chicken becomes so golden as it roasts that you want to really show it off. I like removing the whole chicken from the Dutch oven and placing it on a platter surrounded by roasted vegetables.
What does Dutch Oven Chicken taste like?
This Dutch oven chicken and vegetables is tender and moist. Because of this cooking method it does not get dry. I mean it could if you over cook it.
How do I know when a roasted chicken is done?
If using an instant read thermometer, (I use this one) it should read 165°F. If the chicken is beginning to pull away from the leg, this is another good indication it’s done. When the juices run clear is another good indicator but difficult to tell in this reicpe because of the liquid in the pan.
Stick with checking the temperature. You should insert it into the white meat being very careful not to touch the bone.
What Wine Should I Serve with Roasted Chicken and Vegetables?
There are many options when choosing a wine pairing for roast chicken. You can serve a nice Chardonnay with bold oak flavors, a light, and crisp Sauvignon Blanc, or a light red wine like a Pinot Noir would all be delightful choices.
If you’re serving my Dutch oven chicken and vegetables to company, why not offer a variety and let them choose what they would like to drink.
More Recipes to Make in A French (or Dutch) Oven
How do I use leftover roast chicken?
If you have any leftover Dutch oven chicken and vegetables, the possibilites are really endless. Substitute chicken for the turkey in my turkey biscuit stew, make chicken tacos, buffalo chicken pizza or apple chicken salad croissants.
Why You’ll Love This Recipe
Besides what I’ve mentioned above, this Dutch oven chicken and vegetables recipe has a lot to love about it.
- If you have leftovers, you have another meal later in the week.
- You only use one pot so clean up is a breeze.
- It’s full of flavor and an impressive dish to serve company.
- It’s super easy.
- You can use many vegetables you have on hand eliminating food waste and saving money.
- 1 tablespoon vegetable oil
- 4 slices of bacon, roughly chopped
- 2 cloves garlic
- 1 cup pearl onions, peeled and halved (Or use frozen)
- 6 sprigs thyme
- 4 small carrots, roughly chopped
- Whole chicken
- salt and pepper
- 2 cups (500 ml) chicken stock or chicken broth
- Preheat the oven to 325°F (165°C).
- In a 6.75 Oval French Oven or Dutch Oven, heat the oil over medium heat. Add the bacon, garlic, and onions. Stir occasionally for 5-10 minutes or until onions have slightly softened and the garlic is fragrent.
- Add the thyme, and carrots, and continue to stir for another 2-4 minutes. Add the chicken (breast side up) and season with salt and pepper.
- Add the chicken stock.
- Cover the French Oven with the lid and place in the oven for 1½ hours, basting occasionally with the pan juices.
- Increase the temperature to 375°F (190°C) and remove the lid, cook for another 20 minutes. The internal temperature should read 165°F (74°C).
- Serve the chicken with vegetables on a large platter and carve at the table.
Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.
Friday Farmers Market Recipes
- Burrito Bowl with Fresh Corn and Tomatoes from Karen’s Kitchen Stories
- Cajun Shrimp from A Day in the Life on the Farm
- Crustless Zucchini Cheese Pie from A Kitchen Hoor’s Adventures
- Dutch Oven Chicken with Vegetables from Family Around the Table
- Egg Salad with Pickles from Art of Natural Living
- Everything Bagel Breakfast Sushi from The Spiffy Cookie
- Gnocchi with Corn, Mushrooms, and Bacon from Hezzi-D’s Books and Cooks
- Pepper Parmesan Beans from Jolene’s Recipe Journal
- Spicy Hoisin Grilled Corn from Palatable Pastime
- Sweet Potato Fries from Cindy’s Recipes and Writings
- Zucchini and Hamburger Stew from Cheese Curd In Paradise