One-Pot Dutch Oven French Chicken
A rustic, aromatic roast chicken with tender vegetables, all cooked to perfection in one pot.
This French-style roast chicken is infused with the flavors of fresh thyme, rosemary, lemons, and garlic, creating a fragrant and juicy centerpiece. The chicken is cooked in a Dutch oven alongside golden potatoes, sweet carrots, and caramelized onions, making this a complete one-pot meal. Perfect for a cozy dinner or an elegant gathering, this dish is as visually stunning as it is delicious. The combination of herbs and citrus brings out the natural flavors of the chicken and vegetables for an unforgettable meal.
Recipe
Ingredients:
For the Chicken:
1 whole chicken (4–5 pounds)
1 lemon, halved
1 head of garlic, halved crosswise
4–5 sprigs of fresh thyme
2 sprigs of fresh rosemary
2 tablespoons olive oil or softened butter
Salt and freshly ground black pepper
For the Vegetables:
4 medium potatoes, quartered
3 large carrots, peeled and cut into large chunks
2 large onions, cut into wedges
1 tablespoon olive oil
2 sprigs of fresh thyme
1 sprig of fresh rosemary
Salt and freshly ground black pepper
Recipe Instructions:
Prepare the Chicken:
Clean the Chicken:
Rinse the chicken inside and out under cold water. Pat it dry thoroughly with paper towels.
Stuff the Chicken:
Stuff the cavity with the halved lemon, garlic, and fresh thyme and rosemary sprigs.
Season the Chicken:
Rub the chicken all over with olive oil or butter. Season generously with salt and freshly ground black pepper.
Prepare the Vegetables:
Season the Vegetables:
Toss the potatoes, carrots, and onions with olive oil, salt, pepper, and the remaining thyme and rosemary sprigs.
Cook in the Dutch Oven:
Preheat and Sear:
Preheat your oven to 375°F (190°C).
Heat a Dutch oven over medium-high heat and add a drizzle of olive oil. Sear the chicken breast-side down for 3–4 minutes until golden brown. Flip the chicken and remove it temporarily.
Add the Vegetables:
Arrange the seasoned vegetables at the bottom of the Dutch oven. Place the chicken on top of the vegetables, breast-side up.
Roast:
Cover the Dutch oven with its lid and roast in the oven for 1 hour. Remove the lid and continue roasting for another 20–30 minutes to crisp the skin, or until the internal temperature of the chicken reaches 165°F (74°C).
Rest and Serve:
Rest the Chicken:
Remove the chicken from the Dutch oven and let it rest for 10–15 minutes before carving.
Serve:
Carve the chicken and serve with the roasted vegetables, drizzling any juices from the pot over the top for added flavor.
