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+ servings
A chicken seasoned with fresh herbs in a black dutch oven.
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Greek Dutch Oven Chicken

This Greek dutch oven roast chicken has crispy skin and delicious flavor. The potatoes to the bottom of the pan make it a complete, fantastic one-pot meal.
Course Dinner
Cuisine Greek
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting time 20 minutes
Total Time 2 hours
Servings 6
Calories 567kcal

Equipment

  • A 5 QT dutch oven
  • Meat thermometer

Ingredients

  • 4 lb whole chicken
  • 1 lemon juiced and zested
  • 2 tbsp honey
  • 2 tbsp thyme leaves
  • 2 tbsp sage leaves chopped
  • 2 tbsp dry oregano
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper
  • 2-3 rosemary sprigs
  • 2-3 fresh thyme sprigs
  • 5 tbsp extra virgin olive oil
  • dry oregano

The potatoes

  • 1.5 lb Yukon gold potatoes skin-on, quartered
  • 2 tbsp olive oil
  • 1 tbsp dry oregano
  • 5-6 whole garlic cloves unpeeled
  • sea salt to taste
  • freshly ground pepper to taste

Instructions

  • 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.
  • Add the potatoes 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.
    Mix potatoes and seasonings well.
  • 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 with lid and place dutch oven 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.
  • Let chicken rest for 20 minutes before slicing and serving.

Notes

Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition

Calories: 567kcal | Carbohydrates: 31g | Protein: 30g | Fat: 36g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 498mg | Potassium: 851mg | Fiber: 5g | Sugar: 7g | Vitamin A: 382IU | Vitamin C: 39mg | Calcium: 105mg | Iron: 4mg