Whole Roasted Chicken & Vegetables



I don’t know about y’all, but holiday weeks are super busy for me.  So dinner has to be quick and easy, and we need to eat on the leftovers for a few days.

My kind of meal is one where you can throw everything in one pot and stick it in the oven.  Then I’m free to rush around the house chasing a toddler, folding laundry (and refolding it after said toddler decides to help), all while dodging the squished raisins and dog hair that have somehow accumulated on the floor since I swept last night.  Seriously?  The dog isn’t even in the house!

Anyway, back to dinner.

I cook everything in my dutch oven.  From soup, to bread, even roast, this baby does it all.  Knock on wood, I’ve yet to make something that we didn’t love.  It just cooks everything so evenly!

This meal could not be any more simple and is really delicious!  Plus we raised this beautiful bird in our own backyard!

  1. Chop potatoes, carrots, and onions and toss in the bottom of the pot.
  2. Place the chicken on top of this veggie bed.
  3. In a bowl mix butter, rosemary, garlic, lemon zest, salt & pepper, then spread all over the chicken.
  4. Leave the lid off and roast at 475 for about 15 minutes for yummy, crispy skin.  Then bump it down to 350 for approximately 20 minutes per pound, or until the internal temperature reaches 165.  
  5. Remove the bird from the oven and let it rest for about 10 minutes to trap in all of those juices.
  6. If you have leftovers (hallelujah!) you can use them for chicken stock, chicken pie, chicken salad, chicken soup, chicken gumbo….
    Can you tell I watched Forrest Gump last night?  I love chicken like Bubba loves shrimp!  Creek says ice cream just like Forrest…and we might be having a little too much fun with it



This is a great recipe for upcoming Thanksgiving dinners, or just a quickie for those rushed weeknights.  I have the printable recipe card available below!

Whole Roasted Chicken & Vegetables
Delicious herb and garlic chicken and vegetables roasted to perfection in your dutch oven.
Write a review
  1. whole chicken (innards removed, washed & dried)
  2. 4 potatoes-quartered
  3. 2 onions-quartered
  4. 6 large carrots-peeled and cut in half
  5. 1/2 stick of butter
  6. 3 cloves garlic-minced
  7. 1 lemon-zest & save juice
  8. 3 sprigs of rosemary-finely chopped
  9. salt & pepper to taste
  1. Preheat oven to 475
  2. Chop potatoes, onions, & carrots; place in bottom of dutch oven
  3. Place chicken on top of vegetables
  4. Melt butter in a bowl; add garlic, lemon zest, rosemary, and s&p
  5. Cover chicken in butter mixture & juice of one lemon
  6. Roast uncovered at 475 for 15 minutes, then reduce temperature to 350 and roast for around 20 minutes per pound or until internal temperature reaches 165.
Homegrown Hopes https://homegrownhopes.com/
 Hope you all enjoy!!

Caitlin (1)



  1. Latisha says:

    I LOVE easy!! i’m not an empty-nester, but my life is busier than ever!! This is the perfect recipe for weekly meal. I usually use my crockpot, but I’ve often wondered about using a dutch oven. I may have to check into getting one!! Thank you!!

  2. Stacey @ Stacey Homemaker says:

    You’re absolutely right! I LOVE my dutch oven, I use it more than any other tool in my kitchen! Everything always comes out perfect too! The chicken looks delicious, so tender and flavorful. This is definitely going on my recipes to make list!

  3. Helen says:

    Very easy to make. I do not cook well so this is was my first attempt with the dutch oven. Very very moist. I did not use full quantities of all the spices. My family is the reason. I should have. It was a bit bland. My fault not the recipes. My husband said we will make chicken like this from now on. Trust me thats high praise. Been married 21 years and I am not kidding when I say I do not cook well.

    • Caitlin says:

      I’m so glad you and your husband liked the recipe, Helen! I hope this has led to much more dutch oven cooking πŸ˜‰

      • Angie says:

        I’m going to do that next time. The top was really crispy but the bottom was undercooked. The internal temp was above160F but the meat was pink. The veggies tasted so good. Thanks for the recipe. If appreciate any other tips or word of cooking advice.😊

Leave a Reply