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Dutch Oven Chicken Pot Roast in a pot
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Dutch Oven Chicken Pot Roast with Gravy

This Dutch Oven Chicken Pot Roast cooks with potatoes, carrots and onions until tender, then the savory pan juices are turned into an easy homemade gravy.
Course Dinner
Cuisine chicken, healthy
Prep Time 20 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 15 minutes
Servings 6
Calories 445kcal

Equipment

Ingredients

  • 4lb whole chicken about 4-5 pounds, giblets removed
  • 2 tablespoons olive oil plus a splash for browning
  • Salt and black pepper to taste
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 large onion cut into wedges
  • 3 large carrots peeled and sliced into thick rounds
  • 3 medium potatoes peeled and cut into chunks
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • Fresh parsley chopped, for garnish

Instructions

  • Preheat the oven to 350°F. Pat the chicken dry with paper towels. Rub the chicken inside and out with the olive oil. Season inside and out with salt, black pepper, paprika, thyme, and garlic powder.
    chicken seasoned in a bowl
  • Heat the Dutch oven over medium-high heat on the stovetop. Add a splash of olive oil. Brown the chicken on all sides until golden brown.
    browned chicken in a dutch oven
  • Add the onion, carrots, and potatoes to the Dutch oven, arranging them across the bottom and around the edges.Season with additional salt and black pepper, if desired.
    onion, carrots, and potatoes added to pot with chicken
  • Pour in the chicken broth. Cover with the lid and transfer the Dutch oven to the preheated oven.
    chicken broth added to pot
  • Roast for 1 1/2 to 2 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F and the vegetables are tender.
  • Remove the chicken and vegetables from the Dutch oven. Strain and reserve the pan juices.
  • Place the Dutch oven on the stovetop over medium heat. Melt the butter. Whisk the flour into the melted butter and cook, stirring constantly, for about 1 minute. Gradually whisk in the reserved pan juices. Bring the gravy to a simmer and continue cooking until it reaches your desired consistency. Carve the chicken and serve with the roasted vegetables and gravy. Garnish with chopped fresh parsley.

Nutrition

Calories: 445kcal | Carbohydrates: 30g | Protein: 37g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 471mg | Potassium: 643mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6470IU | Vitamin C: 25mg | Calcium: 41mg | Iron: 2mg