Dutch Oven Roast Chicken: The Ultimate One-Pot Roasted Chicken Recipe

Preheat your oven to 425°F (220°C).
Place a rack in the lower-middle position of the oven to ensure the chicken cooks evenly.
Prepare the chicken:

Pat the chicken dry with paper towels to ensure the skin crisps up nicely during roasting.
Rub the chicken with olive oil or melted butter, making sure to coat the entire bird.
Sprinkle the garlic powder, onion powder, paprika, dried thyme, dried rosemary, salt, and pepper evenly over the chicken. If you have extra seasoning, rub it inside the cavity of the bird.
Stuff the cavity with the lemon halves, smashed garlic cloves, and a few sprigs of fresh herbs (optional).
Prepare the vegetables:

In the bottom of your Dutch oven, spread out the chopped onion, carrots, and potatoes. These will act as a bed for the chicken and absorb all the flavorful juices while cooking.
Drizzle the vegetables with a little olive oil and season with salt and pepper.
Roast the chicken:

Place the seasoned chicken on top of the vegetables in the Dutch oven. Pour in the chicken broth or white wine around the chicken (optional, but adds moisture).
Cover the Dutch oven with its lid and place it in the preheated oven. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when tested at the thickest part of the thigh.
Crisp the skin:

Once the chicken is cooked through, remove the lid of the Dutch oven and increase the oven temperature to 475°F (245°C). Roast the chicken for an additional 10-15 minutes, or until the skin is golden and crispy.
Rest and carve:

Remove the Dutch oven from the oven and let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful roast.
Serve:

Carve the chicken and serve with the roasted vegetables from the Dutch oven. Garnish with fresh herbs if desired.
Serving and Storage Tips: