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Delicious Dutch oven roast chicken served with herbs and vegetables

Dutch Oven Roast Chicken

A comforting and succulent roast chicken dish featuring creamy potatoes, all made effortlessly in a Dutch oven.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 whole whole chicken Make sure it's properly thawed.
  • 4 cups potatoes, chopped Any variety works, but Russet is recommended.
  • 1 cup heavy cream Can substitute with half-and-half or plant-based cream.
  • 2 tablespoons fresh herbs (thyme, rosemary, or parsley) Use a mix for the best flavor.
  • 2 tablespoons olive oil For browning the chicken.
  • to taste Salt and pepper Adjust seasoning as preferred.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a Dutch oven, heat olive oil over medium heat.
  3. Season the chicken with salt and pepper, then brown it on all sides in the Dutch oven.
  4. Remove the chicken and set aside.
  5. Add the chopped potatoes to the pot, stirring with the remaining juices.
  6. Place the chicken back on top of the potatoes.
  7. In a bowl, mix heavy cream with the fresh herbs, then pour over the chicken and potatoes.
  8. Cover and roast in the oven for about 1 hour, or until the chicken is cooked through and the potatoes are tender.
Serving
  1. Serve hot, garnished with leftover fresh herbs and accompanied by a crispy green salad and crusty bread.

Notes

For best results, brine the chicken overnight. You can also swap out potatoes for sweet potatoes or add other vegetables for variety. Leftovers will last up to 4 days in the fridge, and can be frozen for up to 3 months.