Dutch Oven Roast Chicken

Name: Dutch Oven Roast Chicken
Prep time: 15 min
Total time: 15 min
Yield: 2 - 4 serving(s)
Ingredients: 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 c. chicken stock

Prep 15m

Total 15m

This Dutch oven roast chicken is a one-pot wonder that truly is wonderful. A whole chicken and vegetables—a meal that typically calls for lots of pans to wash—cooks together in just one pot, saving you lots of time on prep and cleanup. The real magic is in how the flavors build on each other, with the chicken-y juices flavoring the veggies as they cook. Baking with the lid on, then off, then under the broiler provides just the right mix of steaming, roasting, and crisping to cook everything evenly and keep your chicken super juicy. Add this recipe to your list of favorite fall chicken recipes for any weeknight or make it a holiday dinner centerpiece, which is a perfect Thanksgiving for two idea!