Dutch Oven Chicken-in-the-Pot

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 253.7
  • Total Fat: 10.7 g
  • Cholesterol: 67.9 mg
  • Sodium: 115.1 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 23.2 g

View full nutritional breakdown of Dutch Oven Chicken-in-the-Pot calories by ingredient


My mother makes this, and I find it perfect comfort food. My mother makes this, and I find it perfect comfort food.
Number of Servings: 7


    1 3.5 lb. chicken, washed, dried, giblets removed
    16 small purple or other potatoes
    2 large onions, chopped large
    5 large carrots
    4 T. olive oil
    2 sprigs of fresh rosemary
    2 t. dried oregano
    2 t. dried basil
    Salt and pepper to taste


I use a cast iron dutch oven.


Preheat your oven to 400.
Rub salt, pepper, and 1 T. of olive oil on the chicken. Truss the legs if you like. In 1 T. of olive oil in an oven-proof dutch oven, brown the chicken on all sides as best you can, about 3 minutes per side. Remove the chicken and turn off the stove. Layer about 1/4 of one of the onions in the bottom of the dutch oven. Place the chicken on top. In a large bowl, mix the vegetables and seasonings (use 1/2 the rosemary here) and the remaining olive oil. Place these vegetables around the chicken. Put one sprig of rosemary inside the chicken cavity.
Cook with the lid on for 1.5 hours or until the chicken is done and juices are clear.
I like the plate the chicken and vegetables and strain and reserve the juices for the meal.

Serving Size: Makes 7 large servings