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!
Preheat the oven. Brush a little olive oil on the bottom and up the sides of a large Dutch Oven. Mix the thyme and rosemary in a small dish and set it aside.
Toss the potatoes, shallots, carrots, mushrooms (if using), kosher salt and pepper in a large bowl with the remaining olive oil and herbs. Then spread them on the bottom of the large pot in a single layer.
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 herbs, salt, and freshly ground pepper.
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.
Remove the chicken from the pot and place it on a carving board. Tent it with foil and let the chicken rest. 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.