Greek Dutch Oven Roast Chicken

This Greek dutch oven roast chicken has crispy skin and delicious flavor. The potatoes at the bottom of the pan make it a complete, fantastic one-pot meal.

Using a Dutch oven to roast a whole chicken is a great method to keep it super moist. This recipe is foolproof. You pretty much put potatoes and chicken in a dutch oven and one and a half hours later dinner is done.

I have a trick that I like a lot when making roast chicken. I start roasting with the chicken breast side down. The dutch oven lid is on at this phase. All the juices help make the chicken breast very moist and flavorful. After the allotted time passes I turn the chicken around and continue roasting with the lid on. The final step is to uncover the pot and cook until it has nice crispy skin and a meat thermometer reads 165 F when inserted at the thickest part of the thigh.

What you need to make this roasted chicken in a dutch oven

A whole chicken. I prefer a free-range organic chicken.

Lemon. I use the juice and the zest.

Honey. It gives a sweet note and makes the skin crispy and delicious.

Fresh thyme, sage, rosemary and dry oregano. I love using different herbs and spices.

Yukon gold potatoes. They are perfect for this recipe. I leave the skin on, it is perfectly edible and creates nice crusty edges.

Whole garlic cloves, unpeeled.

Sea salt & freshly ground pepper

Extra virgin olive oil

Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

My garlic trick

I leave the garlic cloves unpeeled because it makes the garlic sweet and buttery, with a divine flavor.

• Remove all of the papery leaves around the cloves.
• Put the cloves, still in their own skins, into the dutch oven with the potatoes. During cooking, the garlic will become soft and sweet.
• The paste can be squeezed out of each clove's skin to be eaten with the chicken and potatoes. Most of the time, the garlic skin is fragile and gets crispy, and can be eaten as is. Try it! It is delicious.

My method

• I use a 5 qt dutch oven.
• Preheat oven to 375 F.
• In a bowl, mix 4 tablespoons olive oil, the juice, and zest of two lemons, 2 tablespoons of honey, 2 tablespoons of thyme leaves, 2 tablespoons chopped sage leaves, 2 tbsp dry oregano. Add 1 tsp sea salt and 1 tsp freshly ground pepper (or to taste). Mix well. 

• Quarter the potatoes and add to the dutch oven. Sprinkle 2 tablespoons of olive oil all over. Sprinkle 1 tablespoon of oregano—season with sea salt and freshly ground pepper to taste. Tuck 5-6 whole cloves of garlic, unpeeled between potatoes.
• Dry the chicken well with paper towels. Rub the skin all over with the olive oil mix. Make sure you reach every nook and cranny. Truss the chicken legs with kitchen twine. Add the chicken breast side down on top of the potatoes. Tuck two-three rosemary sprigs and thyme sprigs between chicken and potatoes.
• Cover the pot with the lid and place it in the lowest rack of your oven—Cook for 30 minutes.

• Remove from oven, and turn chicken breast side facing up. Put the lid back on—Cook for 30 minutes.
• Remove the lid, and roast the chicken for another 30 minutes. Brush 1 tbsp olive oil on top of the chicken and sprinkle some dry oregano.
• For super crisp skin, set your oven to broil for 5 minutes (keeping an eye on it to make sure it doesn’t burn).
• Insert a meat thermometer to the thickest part of the chicken thigh to ensure the temperature is at least 165F, and the chicken is ready.

What to eat with this dutch oven roast chicken

Greeks eat everything in family style. The table is set, and apart from the main dish, lots of small dishes are served. A must is always the salad. A nice green salad with an acidic dressing pair well with the chicken.

Feta cheese is a must at the Greek table. Goat cheese, gruyere, and halloumi are also excellent.

Add some tzatziki for dipping, homemade pita, or crusty bread. Your guests will thank you!

Tips & substitutions

• Substitute fresh herbs with dried versions in a pinch. You can also use just dry oregano. Oregano, lemon, and olive oil are distinctly Greek flavors, and you can do no wrong.
• If leaving the garlic skins on is not your cup of tea, I totally understand! You can chop up the garlic or remove the garlic skins and add the cloves in with the potatoes.
• You can use a whole cut-up chicken for this recipe. Or use just breasts on the bone. Make sure to adjust cooking time if you substitute.

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If you’ve tried this recipe or any other on The Greek Foodie, then don’t forget to rate it and leave me a comment below! I would love to hear about your experience making it.

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