Dutch Oven Chicken and Potatoes
This Dutch Oven Chicken and Potatoes recipe is an easy one pot dinner made with a whole roasted chicken, tender vegetables, and rich homemade gravy. The Dutch oven keeps the chicken juicy while the potatoes, carrots, onion, and celery cook in all the flavorful drippings for a cozy comfort food meal everyone will love.
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.
Nutrition
Calories: 491kcal | Carbohydrates: 21g | Protein: 29g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 203mg | Potassium: 766mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5310IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 2mg
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