This Lemon Dutch Oven Roast Chicken is an easy and flavorful way to roast a whole chicken. It's perfect for a family dinner or meal prep for the week.
Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.
❤️ Why you'll love this recipe
- All of the ingredients are easy to find at your local grocery store so you don't have to worry about spending a lot of money to make this easy recipe.
- This roasted chicken recipe is not only great for a weeknight dinner but it's all fancy enough for a dinner party. You can wow your guests on a budget!
- Also, with this recipe, you will get tender and juicy meat and crispy skin on the outside that has a delicious lemon flavor that your whole family will enjoy.
🧾 Ingredient List
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- large yellow onion
- garlic cloves
- small red potatoes
- black pepper
- chicken broth
- olive oil
- bay leaves
- whole roasting chicken
- smoked paprika
- garlic powder
- non-stick cooking spray
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Add the onions, potatoes, and seasonings to the Dutch oven. Then pour the lemon juice, broth, and olive oil on top of the vegetables. Toss to combine. Add a bay leaf.
Step 2: Rub the chicken with the remaining olive oil. Sprinkle the chicken with the paprika, garlic powder, salt, and black pepper. Place the chicken on top of the potatoes.
Step 3: Cover the dutch oven with the lid and bake in the 375 degree oven for 45 minutes. Remove the lid and cook for another 40-45 minutes uncovered. Or until the chicken reaches an internal temperature of 170 degrees f.
Step 4: Allow the chicken to rest on top of the vegetables for about 10 minutes to let the juices settle before slicing and serving.
👩🏻🍳 Eileen's Tips for Success
- Make sure that you check the internal temperature of the chicken in the thickest part of the thigh with an instant-read meat thermometer to get the most accurate temperature.
- Roast the chicken with the breast side up so that it cooks evenly and fits into the Dutch oven.
- A great way to use leftover chicken from this recipe is to use them in a chicken pot pie or to make chicken salad for sandwiches the next day.
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- Do you love adding extra herbs to your meals for flavor? If so, you can add fresh herbs such as fresh rosemary or fresh thyme to your chicken.
- You can also stuff the chicken cavity with sliced lemons, onion halves, or even other vegetables such as carrots and celery.
- Do you want to change up the flavor profile of this dish you can add your favorite seasoning blend, onion powder, or even a sprinkle of parsley to the rub.
- Another option is our chicken dry rub, Cajun seasoning, or poultry seasoning.
Next time try this Braised Red Wine Pot Roast recipe.
❄️ Make ahead, storage, and freezer tips
Make ahead - You can prepare the chicken rub ahead of time and store it in an airtight container in the fridge for up to 3 days.
Storage - Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Freezer tips - This dish can also be frozen for future meals. Simply wrap the chicken slices tightly with plastic wrap and then place it in a freezer-safe bag or container. It will last for up to 3 months in the freezer.
📋 Frequently Asked Questions
I've found that 375 degrees is the best temperature to use for roasting a chicken. However, keep in mind that oven temperatures can vary so be sure to watch your chicken and check the internal temperature with an instant-read thermometer
You will need at least a 4-quart Dutch oven to make this recipe.
Yes, if you don't have a Dutch oven you can use a roasting pan for your recipe.
🥣 Serving Suggestions
Our easy green beans recipe is a perfect side dish for this juicy roast chicken.
This Grilled Asparagus is a fresh and healthy side dish to pair with this Dutch oven whole roast chicken.
This Roasted Corn on the Cob is another fresh side dish that pairs so well with this hearty meal. You can never go wrong with corn.
These Oven Roasted Green Beans are another one of my favorite side dishes to serve with this Dutch oven chicken recipe.
Check out all our side dishes here.
🍽 Similar recipes
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Marinated chicken legs are one of our most popular recipes.
This Air Fryer Chicken Thighs recipe is another delicious dinner that you can make for your family on a budget, but it still packs a ton of flavor.
If you are looking for another whole chicken recipe check out this Instant Pot Roast Chicken recipe. It's a simple way to get a tender and juicy roast chicken every time that you make it.
Check out all our chicken recipes.
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If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Lemon Dutch Oven Whole Roasted Chicken
- 1 large yellow onion peeled and cut in half
- 4 cloves garlic peeled, divided
- 2 pounds small red potatoes cleaned and cut in half
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large lemon cut in half
- 1 cup chicken broth
- 3 Tablespoons olive oil divided
- 2 bay leaves
- 1 4 -5 (pound) whole roasting chicken , inner parts removed and discarded or save for chicken stock
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- non-stick cooking spray
- Preheat the oven to 375°F. Spray the Dutch oven with nonstick cooking spray.
- Slice one-half of the onion into thin slices. Place the slices into the bottom of the Dutch oven. Thinly slice 2 cloves of garlic and add them to the pot with the onion slices.
- To the Dutch oven, add the potatoes, seasoning with salt and black pepper. Juice ½ of the lemon over the potatoes. Add the chicken broth and 2 tablespoons of the olive oil, tossing the vegetables. Drop one bay leaf on top of the vegetables.
- Place the remaining onion and lemon into the cavity of the chicken with the remaining bay leaf.
- Rub the chicken with the remaining olive oil. Sprinkle the chicken with the paprika, garlic powder, salt and black pepper. Place the chicken on top of the potatoes.
- Cover the Dutch oven with the lid.
- Bake in the preheated oven for 45 minutes.
- Remove the lid and continue cooking, uncovered, for another 40 to 45 minutes, or until the thigh of the chicken reaches an internal temperature of 170°F/77°C
- Let the chicken rest for about 10 minutes to let the juices settle. Slice and serve the chicken and serve with the potatoes.