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Dutch Oven Roast Chicken with Potatoes and Brussels Sprouts Recipe

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4.4 from 14 reviews

  • Author: Sara
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings

Description

This hearty Dutch Oven Chicken and Potatoes recipe features a whole chicken roasted to golden perfection alongside tender new potatoes and Brussels sprouts, infused with aromatic fresh herbs and lemon. Cooked uncovered in a Dutch oven, the chicken remains juicy with crispy skin, making it a comforting, all-in-one meal perfect for family gatherings or weekend dinners.

Ingredients

Chicken and Aromatics

  • 5 pound whole chicken (fresh)
  • 1 garlic bulb (cut in half)
  • 1 bunch fresh thyme
  • 1 bunch fresh rosemary
  • 2 fresh lemons (cut in half)
  • 1 large onion (cut in half)
  • 1 stick butter (melted)
  • 2 teaspoons garlic salt with parsley (use more if needed)
  • 1 dash cracked black pepper

Vegetables

  • 1 package Brussels sprouts
  • 1 package new potatoes

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees F to ensure it is hot enough for roasting the chicken evenly.
  2. Prepare Chicken: Pat dry the whole chicken thoroughly with paper towels and remove any giblets from the cavity to prepare it for seasoning.
  3. Season Cavity: Generously sprinkle the inside of the chicken cavity with garlic salt and stuff it with slices of lemon, fresh rosemary, garlic halves, and fresh thyme to infuse flavor during roasting.
  4. Position Chicken: Place the chicken in the bottom of the Dutch oven with legs facing up and wings down, keeping the breast side on top for even cooking.
  5. Secure Legs: Tie the chicken legs together using kitchen twine with a simple knot to help maintain the shape while roasting.
  6. Add Vegetables: Surround the chicken with new potatoes and Brussels sprouts inside the pot. Add a sprig of rosemary and thyme on top and garnish with the halved onion and lemons.
  7. Butter the Chicken: Using a pastry brush, coat the breasts, legs, thighs, and wings with melted butter to promote browning and moist skin.
  8. Season the Skin: Cover the top of the chicken skin with more melted butter and sprinkle the entire bird evenly with garlic salt for extra flavor.
  9. Season Vegetables: Squeeze lemon juice over the vegetables, sprinkle them with garlic salt, and drizzle with the remaining melted butter to enhance their taste while roasting.
  10. Roast Chicken: Place the entire Dutch oven uncovered into the preheated oven at 425 degrees F.
  11. Cook Time: Roast for 1 ½ hours or until the chicken’s internal temperature reaches 165 degrees F at the thickest part, ensuring it is fully cooked and safe to eat.
  12. Rest Chicken: Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving to allow juices to redistribute for moist, tender meat.

Notes

  • Ensure the chicken is completely dry before seasoning to achieve crispy skin.
  • Use a meat thermometer to check for doneness instead of relying solely on time.
  • Tying the legs helps the chicken cook evenly and retain shape.
  • You can substitute fresh herbs with dried herbs if unavailable, but reduce quantities.
  • Feel free to add other root vegetables like carrots or parsnips for variation.
  • Allowing the chicken to rest after roasting is essential for juicy meat.
  • Adjust garlic salt to taste if you prefer less sodium.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American

Find it online: https://saraflavors.com/dutch-oven-roast-chicken-with-potatoes-and-brussels-sprouts-recipe/