Quick Look: Dutch Oven Chicken and Potatoes
- What It Is: A one pot Dutch oven dinner with whole roasted chicken, potatoes, vegetables, and homemade gravy.
- Why It Works: Everything cooks together in one pot so the vegetables soak up all the flavor from the chicken drippings.
- Key Tips: Pat the chicken dry before roasting and don’t skip the gravy — it brings everything together.
- Time/Effort: Easy comfort food recipe with minimal hands-on prep.
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Looking for another delicious chicken dinner recipe? Try our Smoked Beer Can Chicken!
Why You’ll Love This Recipe
- Easy: You really just throw everything in a Dutch Oven and let it cook – a complete dinner all in one pot.
- Comfort Food: There is just something about a homemade roasted chicken – the smell, the taste – it just warms the soul!
- Gravy: Pretty much everything is better with a little gravy on it, right?
Key Ingredients
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- whole chicken – just pick-up a whole roasting chicken from your local grocery store.
- ghee – option to sub with regular butter or a plant-based butter to make it dairy-free.
- salt and pepper – simple seasonings that are always a must when cooking any type of meat.
- sweet yellow onion – adds so much great flavor to the pot!
- celery, carrots, & potatoes – a variety of classic fresh vegetables that are the perfect way to turn this roast chicken into a full dinner.
- tapioca starch – the thickening agent for the gravy included in the recipe card.
- drippings – after the chicken is fully cooked there should be some drippings left in bottom of the pot that will bring so much flavor to the gravy.
- chicken stock – a great addition to supplement the drippings when making this chicken gravy.
- optional – fresh herbs make a great addition to this easy recipe, try some fresh rosemary, fresh thyme, or fresh parsley!
How To Make Dutch Oven Chicken and Potatoes
Step 1: Pat the chicken dry with paper towel, rub it down the chicken skin with softened butter or ghee, and season with salt and pepper.
Step 2: Now add the onions and vegetables to the pot around the chicken.
Pro Tip
For an added bonus, cut the bottom off a head of garlic and add that to the pot. The smell is amazing and roasted garlic cloves will take the flavors to the next level!
Step 3: Place the Dutch oven on the middle rack and roast for about 1 hour 15 minutes, or until the thickest part of the thigh reaches 165°F and the skin is golden brown.
Step 4: Remove the chicken and cooked vegetables from the pot and place them on a plate to rest at room temperature. Collect the drippings from the bottom of the pan.
Step 5: Next, bring a large skillet to a medium high heat, add the ghee/butter to melt, and whisk in the tapioca starch. Slowly pour in the drippings and then the broth, whisking continuously to thicken.
Step 6: Serve the chicken with the potatoes and veggies with a healthy amount of gravy.
How to Serve Dutch Oven Chicken and Potatoes
The most amazing part of this chicken recipe is that it is a one pot complete meal with everything you need. Just portion out everything on plates and pour the delicious gravy over the top of everything. Another option would be to omit the tender potatoes from the pot and make some creamy mashed potatoes instead! You can also change up some of the vegetables with any others you have on hand. And if you need other side dishes, try a house salad or some grilled bread to soak up all that gravy goodness!
Looking for a more classic guide to roast chicken – try our Dutch Oven Whole Roasted Chicken!
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Ingredients
Chicken:
- 4 pound whole roasting chicken
- 3-4 tablespoons ghee, softened (sub butter)
- kosher salt and ground black pepper
Veggies + Potatoes:
- 1 sweet yellow onion, quartered
- 3 celery stalks, cut into 1-inch chunks
- 3 medium carrots, peeled and cut into 1-inch chunks
- 3-4 Yukon gold potatoes, quartered
Gravy:
- 1 tablespoon ghee, sub butter
- 1 tablespoon tapioca starch
- 1 cup pan drippings, from bottom of Dutch Oven
- ½ cup chicken broth
- kosher salt and ground black pepper
Instructions
- Prep: Preheat oven to 375℉.
- Season Chicken: Remove the 4 pound whole roasting chicken from the packaging and place the chicken in an oven-safe Dutch Oven. Pat the chicken dry with clean paper towels and rub softened 3-4 tablespoons ghee all over, in every nook and cranny. Sprinkle generously with kosher salt and ground black pepper.
- Add Veggies: Place onion, celery, carrots, and potatoes around chicken in the pot.
- Bake: Place in oven, uncovered, for 1 hour and 15 minutes or until chicken is fully cooked (use a meat thermometer to make sure the internal temperature is 165℉ at the thickest part of the meat).
- Rest: Remove from oven and let rest for 10 minutes. Remove veggies and chicken from Dutch Oven and place on a serving platter – cover with aluminum foil and set aside.
- Make Gravy: Bring a large cast iron skillet to a medium-high heat and melt 1 tablespoon ghee. Add 1 tablespoon tapioca starch and whisk together. Slowly add 1 cup pan drippings, whisking to combine the entire time. It may get kind of chunky for a second, just keep whisking. It will smooth out and thicken. Slowly add ½ cup chicken broth, continuing to whisk. Once gravy has thickened, taste, and add more kosher salt and ground black pepper, as desired.
- Serve: Enjoy chicken, potatoes and veggies covered in gravy!
Notes
- Gravy liquid amount: If you don’t have 1 cup of drippings on the bottom of the Dutch Oven, make sure that between the drippings and the chicken broth you have a total of 1.5 cups.
- Gravy: if you aren’t concerned with Paleo/Whole30 here is our classic chicken gravy from drippings recipe.
- Potatoes: option to skip the potatoes in the Dutch Oven and make some homemade mashed potatoes instead!
- Store-bought gravy: You can always make things easier and buy store-bought gravy as well! Whatever works best for you.
- Head of Garlic: Feel free to throw a head of garlic in the Dutch Oven along with the chicken. It adds flavor and roasted garlic tastes amazing with the chicken!
- Storage: leftover chicken can be stored in an airtight container in the fridge for up to 5 days.
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