Hamdi Saidani This Pioneer Woman Roast Chicken in Dutch Oven Recipe is a juicy and tender recipe, which is made with baby Yukon gold potatoes and carrots. It’s a classic, foolproof recipe, ready in about 1 hour and 30 minutes.
Pioneer Woman Roast Chicken in Dutch Oven 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 cup chicken stock
How To Make Pioneer Woman Roast Chicken in Dutch Oven
- Preheat and Season Chicken: Preheat your oven to 450°F. Rub the chicken all over with 1 tablespoon of olive oil. Season the chicken generously inside and out with 3 teaspoons of salt and 1 teaspoon of black pepper. Stuff the chicken cavity with 2 onion wedges, the halved garlic head, and the thyme sprigs. In a small bowl, mix the chopped thyme, paprika, and onion powder, then rub this mixture all over the outside of the chicken.
- Prepare Vegetables and Pot: In a 6-quart Dutch oven, toss together the potatoes, carrots, remaining onion wedges, the remaining 1 tablespoon of olive oil, and the remaining 1/2 teaspoon of salt and ½ teaspoon of pepper. Pour in the chicken stock.
- Roast the Chicken: Place the seasoned chicken, breast-side up, on top of the vegetables in the Dutch oven. Cover the pot with its lid and roast for 35 minutes.
- Brown and Finish: Uncover the Dutch oven and continue roasting for another 20 to 25 minutes. For extra crispy skin, you can broil on high for 1 to 2 minutes at the very end, watching carefully. The chicken is done when a thermometer inserted into the thickest part of the thigh registers 165°F.
- Rest and Serve: Remove the Dutch oven from the oven and let the chicken rest in the pot for 15 minutes before carving. Serve the chicken with the roasted vegetables and the delicious pan drippings.
Recipe Tips
- How to get extra crispy skin? The most important step is to pat the chicken completely dry with paper towels before you add any oil or seasonings. The final few minutes under the broiler will also help to crisp up the skin beautifully.
- How do I know the chicken is cooked without a thermometer? You can pierce the thickest part of the thigh with a knife. If the juices run clear (not pink), the chicken is cooked through. However, a meat thermometer is the most reliable way to ensure perfectly cooked chicken.
- Why rest the chicken? Letting the chicken rest for at least 15 minutes before carving is crucial. It allows the juices to redistribute throughout the meat, resulting in a much juicier and more tender chicken.
- Can I use a different pan? If you don’t have a Dutch oven, you can use a large, deep roasting pan. Cover it tightly with foil for the first 35 minutes of cooking.
What To Serve With Roast Chicken
This is a wonderful one-pot meal, but it also pairs nicely with:
- Steamed green beans or roasted asparagus
- Soft dinner rolls to soak up the pan drippings
- A simple green salad with a light vinaigrette
How To Store Roast Chicken
- Refrigerate: Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days.
- Using Leftovers: Leftover chicken is perfect for making chicken salad, sandwiches, or adding to soups and casseroles.
Pioneer Woman Roast Chicken Nutrition Facts
- Calories: 600-700 kcal
- Fat: 35g
- Carbohydrates: 25g
- Protein: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I add other vegetables?
Yes, this recipe is very versatile. You can add other root vegetables like parsnips or sweet potatoes along with the carrots and potatoes.
Why is my chicken dry?
The most common reason for dry chicken is overcooking. Using a meat thermometer is the best way to prevent this. Also, be sure not to skip the resting period.
Can I make gravy from the pan drippings?
Absolutely! After removing the chicken and vegetables, you can place the Dutch oven on the stove, whisk in a tablespoon or two of flour to the drippings to make a roux, and then slowly whisk in some more chicken broth to create a delicious gravy.
Try More Pioneer Woman Recipes:
- Pioneer Woman Slow Cooker Chicken and Broccoli Recipe
- Pioneer Woman Chicken Nachos Recipe
- Pioneer Woman Marinated Chicken Recipe
Pioneer Woman Roast Chicken in Dutch Oven Recipe
Description
A tender, whole roasted chicken with crispy, seasoned skin, cooked in one pot with potatoes and carrots in a savory pan gravy.
Ingredients
Instructions
- Preheat oven to 450°F. Pat chicken dry, rub with oil, and season generously. Stuff with onion, garlic, and thyme sprigs.
- Rub the outside of the chicken with a mix of chopped thyme, paprika, and onion powder.
- Toss potatoes, carrots, and remaining onion in a Dutch oven with oil and seasonings. Add chicken stock.
- Place the chicken on top of the vegetables. Cover and roast for 35 minutes.
- Uncover and roast for another 20-25 minutes, until the internal temperature reaches 165°F. Broil for 1-2 minutes for extra crispy skin.
- Let the chicken rest in the pot for 15 minutes before carving and serving with the vegetables and pan drippings.
Notes
- u003cliu003ePatting the chicken skin completely dry is the secret to a crispy finish.u003c/liu003eu003cliu003eResting the chicken before carving is essential for juicy, tender meat.u003c/liu003eu003cliu003eA meat thermometer is the most reliable tool to ensure your chicken is perfectly cooked.u003c/liu003eu003cliu003eDon’t discard the pan drippings! They make a delicious, simple sauce to pour over everything.u003c/liu003e
Pioneer Woman Roast Chicken in Dutch Oven Recipe
