Dutch Oven Pot Roast Chicken

Dutch Oven pot roast chicken recipe in the oven with vegetables is a delicious healthy meal. Seasoned Whole Chicken at 350 with a dry rub becomes moist and tender with crispy skin on the outside.

Chicken Pot Roast

You can essentially make this two ways. Baked like we show you here in the recipe card below or cooked low and slow all day with our Whole Chicken Crockpot with Potatoes recipe. We will share a few other variations below as well. Baked is fabulous and the tried and true old fashioned method though.

I set the veggies around the meat this go around but you could make Stuffed Whole Chicken recipe with them inside if you preferred. They will get quite a bit softer that way which is not what we prefer but a great option to get more flavor up inside the cavity and permeating the meat.

Chicken in Pot Roast

Now you can go a step further and soak in our Whole Chicken Brine for the day or even overnight. That will give it another bump of flavor and makes it even moister. The cooking time doesn’t change either way. The only change will be with the size. A really large bird may need an additional 20 minutes to 30 minutes.

• 1 whole chicken
• Olive oil
• Paprika
• Thyme
• 1 tsp garlic powder
• Onion quartered
• Carrots peeled cut into thick rounds
• 3 potatoes peeled cut into large pieces
• 2 c chicken broth
• If you want to make Gravy From Chicken Drippings that is a great addition
• 2 tbsp butter
• 1/4 c all purpose flour
• Salt and pepper to taste

We made this as a Dutch Oven recipe but if you had another large stock pot that is oven safe you could use that or a roasting pan with a lid. To get chicken skin crispy you just remove the top for 15 minutes at a higher temp or use the broil setting for quicker.

Pot Roast Chicken Without Oven

We shared how to make this in a slow cooker above. If you wanted to make a version of this outside on your grill or smoker I would make our Smoked Beer Can Chicken steps. That one is great if it is super hot and you don’t want to heat up your house even more.

In the event that you Boil a Whole Chicken you could get to fall off the bone shredded meat but the skin would be unpleasant. You could lift out of the water and place on a sheet pan or Dutch Oven with the seasonings suggested below. Set to broil with a bit of olive oil on top you could fix that to crisp up.

If you wanted to make this on the stovetop, tender on the inside with a crunchy skin all at once you would want to follow our Whole Fried Chicken instead. Yes you add some more calories with the oil but the texture all the way thru the bird is the best you’ll ever get using a burner.

Clay Pot Roast Chicken

We will show you How to Cook a Whole Chicken below this way. You will notice that there isn’t a lot of liquid added. You will get more as the meat cooks, it is only there to steam the meat and cook the vegetables that are in the pot.

• Preheat your oven to 350° F. Pat the chicken dry with paper towels.
• Rub the inside and out with olive oil. Season the inside and out with salt, black pepper, paprika, thyme, and garlic powder. You could tie the legs if you wanted at this time.
• Heat the Dutch oven over medium-high heat on the stovetop.
• Add a splash of olive oil. Cook the chicken just to reach a nice golden brown on all sides.
• Remove meat and set it aside.
• Place the vegetables into the dutch oven, arranging across the bottom and around the edges. Season with salt and black pepper, if desired.
• Place the browned chicken back into the Dutch oven with the vegetables. Pour in the chicken broth. Cover the Dutch oven with a lid and transfer it to the preheated oven.
• Dutch oven roasting in the oven is best for 1 hour 40 minutes to 2 hours or until the chicken is cooked to a safe internal temperature of 165°F and the vegetables are tender.
• Remove, strain to remove the pan juices.

How to make chicken gravy: Place the Dutch oven chicken on the stovetop over medium heat. Melt the butter inside. Whisk the flour into the melted butter and allow to cook, stirring constantly, for about 1 minute. Gradually whisk the pan juices into the flour to avoid lumps. Bring the gravy to a simmer and continue cooking until the gravy reaches your desired consistency.

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