The BEST Dutch Oven Roasted Chicken and Vegetables

Today I’m kicking off a simple dinner series! Up first, a quick and easy Dutch oven roasted chicken and vegetables dish. Bonus, there’s an incredible (and easy!) gravy recipe included!

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If you prefer video tutorials, you can watch this October homemaking vlog over on my YouTube channel, and simply skip to 7:56 to watch the Dutch oven roasted chicken recipe. Alternatively, keep scrolling for a typed up recipe…

Dutch Oven Roasted Chicken and Vegetables Recipe

Preheat oven to 375 degrees. Melt 1/4 pound of butter.

Add coarsely chopped root vegetables (we used carrots and potatoes), 1 large roughly diced onion, 2-3 stalks celery and 2-3 whole garlic cloves to the bottom of a Dutch oven, leaving enough space for a 4-5 lb chicken to sit on top with the lid on. Toss the veggies lightly in a few tablespoons of melted butter, salt and pepper.

Place a 4-5 lb chicken breast-side up on top of the veggie bed. Pat skin dry with paper towels. Stuff the bird with leftover vegetables and a roughly chopped apple. Baste generously in remainder of melted butter, taking care to fully coat. Season skin liberally with garlic powder, onion powder, salt, pepper, and thyme. Add a few sprigs of thyme. Place lid on Dutch oven.

Bake on center rack of oven at 375 degrees F for 20 minutes per pound of chicken. For the final 20 minutes, remove lid and turn oven up to 400 to crisp the skin. Chicken is done when juices run clear and legs feel loose like they could easily pull off, or an internal thermometer reads 165 degrees F.

We remove the chicken and veggies from the Dutch oven and make a gravy with the drippings. Serve with a fresh loaf of bread. Enjoy!

Easy Chicken Gravy Recipe:

This chicken gravy recipe is a staple in our home and the special ingredient for the first recipe in my Simple Dinners Series: Dutch Oven Roasted Chicken and Vegetables. This chicken gravy uses the drippings from the roasted chicken recipe above. Here’s how to make it:

Remove the chicken and veggies from the Dutch oven. I like to pop them into a glass baking dish and leave them in the oven to remain warm while I prepare the gravy. Place the drippings on a stove element over low heat. Bring to a gentle simmer.

While the drippings are heating up, make a thickener using equal parts flour and cold water. I usually add 1/4 cup flour and 1/4 cup cold water. Whisk with a fork until smooth. Sometimes I use it all and sometimes I don’t. You’ll have to use your discretion with the amount of drippings you have and how thick the gravy is working up.

When the drippings are at a simmer, add approximately 1/2 cup chicken broth and 1/4 cup of dry white wine (a bit more or less depending on the amount of drippings in your pan). Whisking continuously, slowly add thickener a few tablespoons at a time and bring gravy to a boil, stirring constantly. Continue stirring at a boil and whisking in thickener until gravy thickens. It should coat the ladle. Remove from heat. Season with salt, pepper and parsley if you have it. Serve immediately. (I don’t usually filter or skim this gravy, but I know some people do that to theirs.)

Place the leftovers in the fridge. You’ll need them on hand if you want to make open-face chicken and gravy sandwiches the next day. ;)

Thank you for visiting the blog today! It means the world. If you try and love this recipe (or if you make changes), I’d love to hear from you in the comments down below! Xx Julia Rae Connor