Easy Dutch Oven Chicken and Vegetables
This Dutch Oven Chicken and Vegetables recipe is not only pure comfort food, but it’s also easy to make. Clean-up is easy too since this is a one-pot recipe.
Pin Dutch Oven Chicken and Vegetables to make later
This post may contain affiliate links. As an Amazon associate, an Instacart Tastemaker, as well as a member of other various affiliate programs, I earn a nominal commission if products are purchased through links at no additional charge to you.
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 Ingredients do I need for Easy Dutch Oven Chicken and Vegetables?
This meal includes lots of fresh ingredients.
- Whole Chicken – 4 to 5 pounds
- Vegetable Oil – Or other neutral oil such as canola oil.
- Bacon – Chop it before cooking, trust me on this one.
- Garlic – Just a couple of cloves.
- Pearl Onions – Feel free to use frozen for convenience.
- Thyme – Fresh is best!
- Carrots – I have used both baby carrots and sliced-up larger carrots. Baby carrots are much easier.
- Salt and Pepper
- Chicken Broth or Stock – Homemade chicken broth is so easy to make if you want to go that route. It’s so good too.
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:
- Potatoes
- Garlic
- Mushrooms
- Celery
- Bell Peppers
- Butternut Squash
- Rosemary
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 overcook 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 it’s difficult to tell in this recipe 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 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
While I mentioned soups, stews and chili above this pot is perfect for braising. Recipes such as my Beef Short Ribs with Vegetables and Wine Braised Short Ribs are perfect for this pot.
But if you’re not wanting to break out the Dutch oven to make dinner, try these roasted Greek chicken thighs. It’s a great sheet pan meal.
How do I use leftover roast chicken?
If you have any leftover Dutch oven chicken and vegetables, the possibilities are endless. Substitute chicken for the turkey in my turkey biscuit stew, make chicken enchilada sliders, 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.
Did you make this recipe? If so, please leave a 5-star review on the recipe card below.
Dutch Oven Chicken with Vegetables
Ingredients
- 1 tablespoon vegetable oil
- 4 slices 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
Instructions
- Preheat the oven to 325°F (165°C).
- In a 6.75 quart 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.1 tablespoon vegetable oil, 4 slices bacon, 2 cloves garlic, 1 cup pearl onions
- 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.6 sprigs thyme, 4 small carrots, Whole chicken, salt and pepper
- Add the chicken stock.2 cups 500 ml chicken stock or chicken broth
- 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.
