Roast Chicken in Dutch Oven
Transform simple ingredients into a comforting roast chicken dish, perfect for family dinners or special occasions, all made in one pot.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 1 whole chicken (about 4–5 pounds)
- 4 potatoes, diced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh herbs (such as thyme and rosemary)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a Dutch oven over medium heat.
- Season the whole chicken with salt and pepper.
- Brown the chicken on all sides in the hot oil, then remove it from the pot and set it aside.
- Add the diced potatoes to the Dutch oven and sauté for a few minutes until they begin to soften.
- Pour in the chicken broth and heavy cream, stirring to combine.
- Add the fresh herbs and mix well.
- Return the chicken to the pot, nestling it into the mixture.
- Cover the Dutch oven and roast in the preheated oven for about 60-90 minutes.
- Ensure the chicken reaches an internal temperature of 165°F (75°C).
- Let it rest for a few minutes before serving.
Notes
Let the chicken come to room temperature before roasting for even cooking. Consider finishing uncovered for the last 15–20 minutes for crispy skin.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg
Find it online: https://sousviderecipe.com/roast-chicken-in-dutch-oven/