If you don’t have a dutch oven yet, you’re missing out on a magical experience. I’ve had a 3-quart version for a while that I use for everything–soups, stews, casseroles, etc. and I thought that was enough for me. Until I realized you can cook an entire chicken in a dutch oven. Perfectly. You heat the dutch oven on the stove and sear the skin of the roaster until it’s golden brown, making the skin extra crispy. I’ve been on the hunt for a bigger version ever since and finally just got my hands on a 6-quart version. Perfect timing, too. Is there anything better during fall than a gorgeous golden chicken roasted on a bed of potatoes? No. Especially when the potatoes are cooked in the chicken fat for complete and total awesomeness.
Note: in this particular instance, I only used small potatoes and carrots. If you feel like switching it up, rutabagas, sweet potatoes, turnips or any root vegetable would also work great!
roast chicken with fingerling potatoes
- 1 roasting chicken (4-5 lbs.)
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 large bunch fresh thyme, dice 5 sprigs
- 1 lemon, sliced
- 5 cloves garlic, minced
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 2 medium carrots cut into 2-inch chunks
- 1 lb fingerling potatoes
- 5 baby red or purple potatoes, cut into 2-inch chunks
- 2 tablespoons olive oil
- Preheat the oven to 425 degrees.
- Remove the giblets. Rinse the chicken inside and out then pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme bunch (leave out about 5 sprigs) and lemon slices. In a small bowl, combine melted butter, remaining diced thyme, garlic, salt and pepper. Rub mixture over entire chicken. (I also like to stuff it underneath the skin for good measure).
- Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- In a large dutch oven, heat olive oil on medium-high heat until sizzling. Place entire chicken in and cook until skin is golden brown. Repeat on all sides of chicken and remove chicken from pot. Add chopped potatoes and carrots to bottom of pot and place the chicken back on top.
- Roast the chicken at 425 for 30 minutes. Reduce heat to 350 degrees and cook for an additional 30 minutes. Remove the chicken and vegetables to a platter. Slice the chicken onto a platter and serve it with the vegetables.