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grey plate with roasted chicken leg and potatoes

Dutch Oven Whole Roast Chicken

Natalia-Flavorful Home
Making this dutch oven whole roast chicken with potatoes couldn't be any easier. Marinate the chicken overnight and the rest is a breeze.
5 from 4 votes
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Prep Time 8 hours
Cook Time 1 hour 20 minutes
Total Time 13 hours 20 minutes
Course Main Course
Cuisine Russian
Servings 6
Calories 481 kcal

Equipment

  • dutch oven
  • large mixing bowl

Ingredients
  

  • 1 cup yogurt whole milk
  • 7 cloves garlic minced
  • 3 tbs lemon juice plus zest if desired
  • 4 tsp smoked paprika
  • 2 tsp salt
  • 1 whole chicken aprox. 5 lbs
  • 2 sweet onion medium
  • 5 potatoes

Instructions
 

  • Making marinade. In a large glass mixing bowl, add the following ingredients: yogurt, paprika, minced garlic, lemon juice, and salt. Mix with the spoon to combine and make the marinade.
  • Marinating chicken. Add chicken to the bowl with the marinade, rub all over to cover in marinade. Cover with plastic wrap and place in the fridge overnight or at least for 8 hours.
  • Next day. The following day, gather the rest of the ingredients-Preheat the oven to 400F degrees. Slice onions, add to the dutch oven to cover the bottom, wash and dice potatoes in half an inch cubes.
  • Bake covered. Add, the whole covered in marinade chicken, on top of the potatoes, cover with lid. Place the dutch oven in the preheated oven on the middle rack and bake covered for 1 hour.
  • Bake uncovered. Then, take the lid off and bake for 15-20 minutes more to get the crispy skin. The chicken is done when internal temperature measures at 165C degrees at the thickest part of the chicken thigh area without touching the bone.

Notes

For the best flavor, don’t skip the marinating overnight step.
Adding Salt. Make sure to add salt to the marinade.
Layer onions in the dutch oven first. 
Choose the right dutch oven size. Make sure the dutch oven is the right size and will fit the whole chicken and potatoes. And check that the lid will fit on top as well. I like to use Lodge or Le Creuset brand enameled dutch oven to make this recipe; it cleans wonderfully too.
Preheat the oven to 400F degrees before placing the dutch oven inside. 
For moist chicken, first cook covered for 1 hour, then uncovered for 20 minutes.
The total cooking time will depend on the size of the chicken. 
Once the chicken is cooked, let the chicken rest for 10 minutes before cutting.
Save or freeze the carcass to make the chicken broth later. 

Nutrition

Calories: 481kcalCarbohydrates: 44gProtein: 30gFat: 21gSaturated Fat: 6gTrans Fat: 1gCholesterol: 101mgSodium: 904mgPotassium: 1237mgFiber: 6gSugar: 9gVitamin A: 881IUVitamin C: 48mgCalcium: 119mgIron: 3mg
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