Dutch Oven Pot Roast Chicken is an all-in-one meal that is both cozy and festive. Serve it for a holiday meal, Sunday supper, or just when you want a bit of home-cooked goodness to warm you from the inside out. The combination is deliciously simple: tender potatoes, mushrooms and carrots, bright green peas, fresh herbs and juicy chicken all tied together with a savory buttery sauce.

pot roast whole chicken in a dutch oven with carrots, potatoes, shallots, and fresh herbs

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Why We Love Dutch Oven Pot Roast Chicken

Easy One Pot Comfort Food: This roast chicken dinner is a warm, cozy, and comforting spin-off from a traditional beef pot roast recipe. Enjoy the juicy roast chicken with a plethora of fresh veggies, all tossed in a mouthwateringly buttery sauce. Today we will cover:

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More Roasted Chicken Recipes

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 Ingredients for Dutch Oven Roast Chicken

a whole chicken, salt and pepper, peas, paprika, shallots, olive oil, butter, carrots, potatoes, parsnips, mushrooms, and herbs to make a chicken pot roast

Here are the simple ingredients you’ll need for this one-pot meal, but be sure to check out the specific measurements in the recipe card below. 

  • Chicken: Use a 4 ½ to 5 ½ pound whole chicken. Free-range organic chicken will take a little longer to bake than conventional chicken.  If you are using a conventional chicken, check the note in step 6.
  • Potatoes: Red potatoes, cut into 1 ½-inch chunks.
  • Mushrooms: Small white mushrooms, cleaned and cut in half.
  • Vegetables: Shallots (peeled and cut into quarters) and carrots cut into 1-inch chunks. Alternatively, you can use half carrots and half parsnips. Instead of carrots and parsnips, one large peeled sweet potato can but cut and added with the other veggies. 
  • Peas: We use frozen peas for this dutch oven whole roast chicken recipe.
  • Fats: Extra-virgin olive oil (plus more to brush the pot) and unsalted butter (melted). 
  • Herbs: Chopped thyme, fresh rosemary, and parsley for serving. 
  • Seasonings: Coarse kosher salt (divided), ground black pepper (to taste), paprika (smoked, if desired).
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How To Make Chicken Pot Roast

two photos side by side with the numbers 1 and 2 overlayed. one is a dutch oven being brushed with olive oil and two is a clear bowl full of vegetables being tossed in seasonings with a wooden spoon

Step 1: Preheat and Prep

Preheat the oven to 375 degrees F. Brush a little olive oil on the bottom and up the sides of a large Dutch Oven (9 quart). Mix the thyme and rosemary in a small dish and set it aside.

Step 2: Season Veggies

Toss the potatoes, shallots, carrots, mushrooms (if using), ½ teaspoon kosher salt and pepper in a large bowl with the remaining 1 tablespoon olive oil and 2 teaspoons of the herbs. When the vegetables are evenly coated with this mixture, spread them on the bottom of the large pot in a single layer. 

two photos side by side labeled 3 and 4. number 3 on the left is the whole chicken being brushed with melted butter and number 4 on the right is the brushed and seasoned chicken on top of the veggies in the dutch oven

Step 3: Prep and Butter Chicken

Place the chicken on a work surface. Remove the giblets from the cavity and pat the chicken dry with paper towels. Brush melted butter all over the entire chicken. Season chicken by sprinkling with paprika, the remaining 1 tablespoon herbs, 1 teaspoon salt, and freshly ground pepper to taste. 

Step 4: Add Chicken to Pot

Fold the chicken wings under (if desired) and tie the legs together with kitchen twine (if desired.) Place the chicken on top of the vegetables and cover it with lid the lid.

side by side photos labeled 5 and 6. The photo on the left labeled 5 is an overhead photo of a dutch oven with the top on, and the right photo labeled 6 is the dutch oven with the top off to reveal the chicken and vegetables

Step 5: Roast

Transfer it to the oven and roast for 1 hour and 15 minutes. 

Step 6: Check Chicken Temperature

Remove the lid and continue roasting until the skin is crisp, the vegetables are fork tender, and an instant-read meat thermometer inserted into the chicken registers at least 165 degrees, 15 to 30 minutes.

Ingredient Note: Free-range chicken will take a little longer to bake than conventional chicken.  If you are using a conventional chicken, in step 6 remove the lid, bake for only 15 minutes, and then check for doneness. Continue baking until it reaches a safe internal temperature of 165 degrees when tested in the thickest part of the meat.

two side by side photos labeled 7 and 8. The left photo labeled 7 is the vegetables in a dutch oven being stirred together with frozen peas, while the photo labeled 8 on the right is the sliced roasted chicken on a cutting board

Step 7: Rest Chicken and Add Peas

Remove the chicken from the pot and place it on a carving board. Tent it with foil and let the chicken rest for 10 to 20 minutes. Meanwhile, stir the peas into the veggies and then cover the Dutch oven and let the peas sit in the hot Dutch oven while the chicken rests.

Step 8: Carve Chicken

  • Remove the legs at the thigh joint and cut into drumstick and thighs.
  • Cut through the breast meat to the wishbone.
  • Remove wings, leaving drummet attached if desired.
  • Then, cut along the sternum of the chicken and slide a knife along the rib bones to debone the chicken breast.
  • Remove the chicken breast and set it on the cutting board.
  • Slice into chunks.
the roast chicken and vegetables in a white bowl with savory sauce and herbs for garnish, along with a fork sticking out of the dish

Step 9: Add Parsley and Serve

Toss the veggies with parsley. Serve with the carved chicken.  

a person in a burgundy shirt holding the dutch oven to show the whole roast chicken and vegetables inside
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FAQs For This Pot Roasted Chicken Recipe

What is pot-roast chicken?

Pot roast chicken is a chicken roasted in a pot with vegetables, herbs, seasonings, and a delicious savory sauce. 

What is the best pan to roast chicken in?

In today’s recipe, we used a pot with a lid such as an enameled cast iron Dutch Oven. Our pot is 9 quarts. We’ve tested it with oval and round Dutch Ovens and both fit a 4.5 or 5.5 pound chicken perfectly. Roasting the chicken in a pot (with a lid) enables you to roast the veggies at the same time, pot roast style. The chicken and veggies let off juices and the dish becomes a one pot meal!

For traditional roast chicken or roast turkey, you can use a large metal heavy roasting pan with handles, as we did in our recipe for Herb Roasted Chicken. This is an excellent way to achieve tender chicken and crisp skin, but it can be tricky to roast vegetables at the same time without them overcooking or getting oily.

How do I make sure my roast chicken is cooked?

You can make sure your roast chicken is cooked by using a cooking thermometer. Make sure your chicken has a safe internal temperature of 165 degrees when tested in the thickest part of the meat.

Serving Suggestions

This is an all-in-one comforting meal – perfect for holidays or Sunday supper! Here are some side dishes and dessert ideas to help you round out your menu.

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Make Ahead, Storage, Freezing, Reheating

  • Make Ahead: Prep the chicken and veggies and layer them into the pot. Keep them refrigerated for up to 12 hours. Transfer the pot directly to the oven. Baking times may be a little longer in step 6 – make sure to check with a digital thermometer – and add additional cooking time if necessary.
  • Leftovers + Storage: Portion your leftovers into individual re-sealable containers. Keep them refrigerated for up to 4 days. 
  • Reheating: Reheat each serving in a microwave-safe dish for 3 minutes on 50% power.
overhead photo of the roast chicken and vegetables in a white bowl with a fork sticking out the side
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Variations To Try and Substitutions

  • If you do not like mushrooms, omit them but add ½ cup chicken broth to the bottom of the Dutch oven when you layer in the vegetable mixture in step 2. This will compensate for any lack of moisture that would have been contributed by the mushrooms. 
  • Instead of carrots (and or parsnips) one large peeled sweet potato can but cut and added with the other veggies. In fact, most root vegetables would work here. Try turnips or celeriac next time!
  • Instead of frozen peas, add in another frozen green veggie like green beans, edamame or asparagus spears.
  • Skip the shallot and use onion wedges, if desired.

Additional Comfort Food Chicken Dinners To Try

chicken shepherd's pie in cast iron skillet.

Chicken Shepherd’s Pie
A close up look into a casserole of chicken divan with broccoli

Healthy Chicken Divan – Classic Chicken & Broccoli Casserole
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Easy Creamy Chicken a la King
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Chicken and Rice Casserole
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Healthy Chicken Piccata
close up of chicken paprika

Healthy Chicken Paprika

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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an overhead photo of a pot roast chicken in a dutch oven over vegetables

Dutch Oven Whole Roasted Chicken {Pot Roast Chicken}

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5 from 5 reviews

  • Author: Katie Webster
  • Total Time: 2 hours 30 mins
  • Yield: 6 servings 1x
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Description

Pot Roast Chicken is an all-in-one pot meal that is both cozy and festive. Serve it for a holiday meal, Sunday supper, or just when you want a bit of home-cooked goodness to warm you from the inside out. The combination is deliciously simple: tender potatoes, mushrooms and carrots, bright green peas, fresh herbs and juicy chicken all tied together with a savory buttery sauce. 

Ingredients

Scale
  • 1 tablespoon extra-virgin olive oil plus more to brush pot
  • 1 tablespoon chopped thyme
  • 2 teaspoons chopped rosemary
  • 4 medium red skinned potatoes, cut into 1 1/2-inch chunks (about 3 cups)
  • 2 large shallots, peeled and cut into quarters
  • 4 carrots, cut into 1-inch chunks (or 2 carrots and 2 parsnips)
  • 2 cups small white mushrooms, cleaned and cut in half (see note)
  • 1 1/2 teaspoon coarse kosher salt, divided
  • Freshly ground pepper to taste
  • 4 1/2 to 5 1/2 pound whole chicken
  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon paprika, smoked if desired
  • 1 cup frozen peas
  • Chopped fresh parsley for serving

Instructions

  1. Preheat oven to 375 degrees F. Brush a little olive oil on the bottom and up the sides of a large Dutch Oven (9 quart). Mix thyme and rosemary in a small dish and set aside.
  2. Toss potatoes, shallots, carrots, mushrooms (if using), ½ teaspoon kosher salt and pepper in a large bowl with the remaining 1 tablespoon olive oil and 2 teaspoons of the herbs. When the vegetables are evenly coated, spread them in the bottom of the Dutch oven in a single layer. 
  3. Place chicken on work surface. Remove giblets from the cavity and pat dry with paper towels. Brush melted butter all over the chicken. Sprinkle with paprika, the remaining 1 tablespoon herbs, 1 teaspoon salt and Freshly ground pepper to taste. 
  4. Fold chicken wings under (if desired) and tie the legs together with kitchen twine (if desired.) Place the chicken on top of the vegetables. Cover with lid.
  5. Transfer it to the oven and roast 1 hour 15 minutes. 
  6. Remove the lid and continue roasting until the skin is crisp, the vegetables are fork tender and an instant read thermometer inserted into the chicken registers at least 165 degrees, 15 to 30 minutes longer. (See note for conventional chicken vs free-range.)
  7. Remove the chicken from the pot and place on a carving board. Tent with foil and let rest 10 to 20 minutes. Meanwhile, stir the peas into the veggies and then cover the Dutch oven and let sit in the hot Dutch oven while the chicken rests.
  8. Carve the chicken: Remove the legs at the thigh joint. Cut into drumstick and thighs. Cut through the breast meat to the wish bone. Remove wings, leaving drummet attached if desired. Then cut along the sternum of the chicken and slide knife along the rib bones to debone the chicken breast. Remove the chicken breast and set it on the cutting board. Slice into chunks. 
  9. Toss the veggies with parsley. Serve with the carved chicken.

Notes

Ingredient Note: Free-range chicken will take a little longer to bake than conventional chicken.  If you are using a conventional chicken, in step 6 remove the lid then bake for only 15 minutes and then check for doneness. Continue baking until reached a safe internal temperature of 165 degrees when tested in the thickest part of the meat.  

Ingredient Note: If you do not like mushrooms, omit them but add ½ cup chicken broth to the bottom of the Dutch oven when you layer in the vegetable mixture in step 2. This will compensate for any lack of moisture that would have been contributed by the mushrooms. 

Ingredient Note: Instead of carrots (and or parsnips) one large peeled sweet potato can but cut and added with the other veggies. 

Make Ahead: Prep chicken and veggies and layer into the pot and keep refrigerated for up to 12 hours. Transfer directly to the oven. Baking times may be a little longer in step 6- make sure to check with an instant-read thermometer and add additional cook time if necessary. 

Leftovers and Storage: Portion leftovers into individual re-sealable containers. Keep refrigerated up to 4 days.  

How To Reheat: Reheat each serving in a microwave-safe dish for 3 minutes on 50% power.

  • Prep Time: 10 mins
  • Active Time: 20 mins
  • Cook Time: 2 hours

Nutrition

  • Serving Size: 1 cup veggies and 4 ½ ounces chicken
  • Calories: 526
  • Sugar: 8 g
  • Fat: 27 g
  • Carbohydrates: 30 g
  • Fiber: 6 g
  • Protein: 35 g

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