Lemon Dutch Oven Whole Roasted Chicken
A whole roasted chicken made in a Dutch Oven perfectly seasoned with simple spices and lemon juice. The chicken is roasted with baby red potatoes for a delicious meal perfect for a family dinner.
Servings 5 servings
Calories 231kcal
Equipment
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Ingredients
- 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 kosher 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
Instructions
- 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.
Notes
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Note 1: we use baby red potatoes but small yellow potatoes or Yukon potatoes that are cut up into 2-inch cubes can be used.
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 them in a freezer-safe bag or container. It will last for up to 3 months in the freezer.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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Nutrition
Serving: 1serving | Calories: 231kcal | Carbohydrates: 36g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 675mg | Potassium: 940mg | Fiber: 5g | Sugar: 4g | Vitamin A: 223IU | Vitamin C: 30mg | Calcium: 41mg | Iron: 2mg
