Greek Dutch Oven Roast Chicken

A chicken seasoned with fresh herbs in a black dutch oven.

Greek Dutch Oven Roast 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, Main Course

Cuisine Greek

Prep Time 10

Cook Time 1 30

Resting time 20

Total Time 2

Servings

Calories 567kcal

Author by Jenny Skrapaliori Graves

Equipment

A 5 QT dutch oven
Meat thermometer

Ingredients

4 lb whole chicken
1 lemon juiced and zested
2 tablespoons honey
2 tablespoons thyme leaves
2 tablespoons sage leaves chopped
2 tablespoons dry oregano
1 teaspoon sea salt
1 teaspoon freshly ground pepper
2-3 rosemary sprigs
2-3 fresh thyme sprigs
5-6 tablespoons extra virgin olive oil
dry oregano

The potatoes

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

Instructions

Preheat oven to 190°C / 375°F.
In a bowl mix four tablespoons of olive oil, the juice and zest of two lemons, 2 tablespoons of honey, 2 tablespoons of thyme leaves, 2 tablespoons of chopped sage leaves, and 2 tablespoons of dried oregano. Add two to three tablespoon of sea salt and one teaspoon of 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 and season the chicken cavity with sea salt and pepper.
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 tablespoon 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

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.

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

Nutrition