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Roasted Whole Chicken and Vegetables - Dutch Oven


This is a perfect all-in-one meal straight from your oven. Chicken and vegetables roast together with herbs to create a savory feast.

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Rate this recipe 4/5 (24 Votes)


  • 1/4 cup avacado oil
  • 1 (4 to 5 pound) large chicken for roasting
  • 1 cup water
  • 1 bag baby carrots
  • 6 small new potatoes
  • 1 medium onion, cut into chunks
  • 1 T Herbs de Provence
  • Salt and pepper to taste


Servings 6
Preparation time 15mins
Cooking time 210mins
Adapted from


Step 1

Preheat oven to 350°F.

Place a roasting rack in a deep cast iron skillet or cast iron Dutch oven (I use a Le Creuset Dutch Oven). Add water

Rub a tiny bit of oil on the chicken and place on roasting rack in Dutch oven.

Toss carrots, potatoes and onion in a bowl with some oil, then place around the chicken. Sprinkle Herbs de Provence, salt and pepper over chicken and vegetables.

Bake the chicken and vegetables, covered, for 3 hours.

Remove the pan from the oven and serve.

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