Pioneer Woman Roast Chicken In Dutch Oven

This easy Pioneer Woman Roast Chicken is a delicious and nutritious meal perfect for busy nights. With its creamy and flavorful roasted vegetables, you can use common ingredients you have at home. The chicken comes out tender and juicy, making it a satisfying dish the whole family will love!

Ingredients Needed:

• 1 (4 lb.) whole chicken, patted dry
• 2 Tbsp. olive oil, divided
• 3 1/2 tsp. kosher salt, divided
• 1 1/2 tsp. black pepper, divided
• 1 yellow onion, cut into 1-inch wedges
• 1 head garlic, halved crosswise
• 2 tsp. chopped fresh thyme, plus 4 sprigs
• 1 tsp. paprika
• 1/2 tsp. onion powder
• 3/4 lb. baby Yukon gold potatoes, halved (or quartered if large)
• 3 large carrots, peeled and cut into 1 1/2 inch pieces
• 1/2 cup chicken stock

How To Cook Roast Chicken In Dutch Oven :

1. Preheat the Oven: Preheat your oven to 450°F (230°C).
2. Prepare the Chicken: Rub the chicken with 1 tablespoon of olive oil and season it inside and out with 3 teaspoons of salt and 1 teaspoon of black pepper. Stuff the chicken with 2 onion wedges, the halved garlic head, and thyme sprigs. Rub the outside of the chicken with the chopped thyme, paprika, and onion powder. Set aside.
3. Prepare the Vegetables: In a 6-quart round Dutch oven, toss together the potatoes, carrots, remaining onion wedges, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Pour in the chicken stock, then place the chicken, breast-side up, on top of the vegetables and cover the Dutch oven with the lid.
4. Roast the Chicken: Roast the chicken covered for 35 minutes. Uncover and continue roasting until a thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 20 to 25 minutes. Broil on high for 1 to 2 minutes until the chicken begins to brown. Remove from the oven and let the chicken rest for 15 minutes.
5. Serve: Carve the chicken and serve it with the roasted vegetables and pan drippings.

Recipe Tips

• Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (74°C) to be safe to eat and juicy.
• Let the Chicken Rest: After cooking, let the chicken rest for 15 minutes before carving. This helps the juices redistribute, making the meat more tender and flavorful.
• Season Inside and Out: Don’t skip seasoning the inside of the chicken. This enhances the flavor throughout, not just on the skin. Use salt, pepper, and fresh herbs for the best taste.
• Add Flavor to Vegetables: Toss the vegetables with olive oil and seasoning before adding the chicken. This helps them cook evenly and absorb delicious flavors from the chicken drippings.
• Choose Fresh Ingredients: Use fresh herbs and vegetables when possible. Fresh ingredients add vibrant flavor and aroma to your dish, making your roast chicken even better.

How To Store & Reheat Leftovers

• Refrigerate: Put leftover roast chicken in dutch oven in a container that seals tight or wrap it with plastic wrap. Keep it in the fridge for up to 3 days.
• Freeze: You can also leftover roast chicken in dutch oven. After it cools, wrap it well in plastic wrap and then in aluminum foil or put it in a freezer-safe container. It will last in the freezer for up to 3 months.

Nutrition Facts

Serving Size: 1/4 chicken (about 250 grams)

• Calories: 462
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 142mg
• Sodium: 366mg
• Potassium: 730mg
• Total Carbohydrate: 5g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 60g

Try More Pioneer Woman Recipes:

• Pioneer Woman Slow Cooker Chicken And Broccoli
• Pioneer Woman Lemon Chicken
• Pioneer Woman Chicken Stir Fry Recipe
• Pioneer Woman Chicken Cordon Bleu
• Pioneer Woman White Chicken Chili Crockpot