You’ll love this juicy Dutch oven whole chicken roasted with potatoes and fresh herbs. This is an easy one pot meal flavoured with lemon, garlic, and oregano.
2lbsYukon gold potatoes, peeled and cut into wedges
1cupchicken broth
3tablespoonolive oil, divided
1lemon
3clovesgarlic, minced
1teaspoondried oregano, divided
1 ¼teaspoonsalt, divided
1whole chicken, about 3-4.5 lbs
¼teaspoonblack pepper
Instructions
Preheat oven to 375F. Toss potatoes with chicken broth, juice of the lemon, 2 tablespoon of olive oil, minced garlic, ¼ teaspoon salt and ½ teaspoon oregano in the bottom of a Dutch oven large enough to fit your chicken.
Rub chicken all over with remaining olive oil, and season with remaining salt, oregano and some freshly ground pepper. Stuff the cavity with the halves of the juiced lemons.
Place chicken on top of potatoes. Cover and roast in the centre of the oven for 45 minutes.
Remove lid, and give potatoes around the chicken a little bit of a stir (you'll just want to move them around a little bit). Continue cooking uncovered for another 30-40 minutes or until chicken reaches 165F and potatoes are tender.
If skin hasn't browned enough, place under the broiler for 2-4 minutes.
Notes
Watch carefully if you choose to broil the chicken for more colour as it can burn quickly.
Be sure to leave the chicken to rest for ten minutes before carving.
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