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Square overhead shot of cast iron dutch oven with vegetables and potatoes on a white table.
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Dutch Oven Chicken Breast with Vegetables and Potatoes

An easy one-pot meal includes crispy, golden brown chicken breast with vegetables, potatoes, and fresh herbs.
Course Dinner
Cuisine American
Keyword dutch oven chicken breast
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 478kcal
Author Blair Lonergan

Ingredients

  • 1 lb. baby gold potatoes, halved (or quartered for larger potatoes)
  • 6 medium carrots, peeled and cut into bite-size pieces (about ½-inch chunks)
  • 1 large sweet onion, cut into bite-size chunks
  • 1 stalk celery, cut into bite-sized chunks
  • 3 cloves garlic, peeled but not chopped
  • 2 tablespoons olive oil
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 large bone-in, skin-on chicken breasts (about 3 pounds total)
  • 1 tablespoon butter, melted
  • Kosher salt and ground black pepper, to taste
  • Optional, for serving: fresh lemon juice; additional chopped fresh herbs

Instructions

  • Preheat oven to 425°F. Place the potatoes, carrots, onions, celery, and garlic cloves in a shallow Dutch oven. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange the sprigs of rosemary and thyme on top of the vegetables.
    Vegetables and potatoes with fresh herbs and garlic in a Dutch oven.
  • Pat the chicken really dry with paper towels. Place the chicken on top of the vegetables and herbs. Brush the top of the chicken with melted butter and season liberally with salt and pepper.
    Process shot showing how to cook chicken breasts in a dutch oven.
  • Roast the chicken uncovered for about 45-50 minutes, or until the juices run clear and the meat reaches an internal temperature of 165°F (smaller chicken breasts may be done in 40 minutes, while larger chicken breasts may need 55 minutes). The vegetables should also be fork-tender. Discard the herb stems. Squeeze a little bit of fresh lemon juice over top and garnish with additional fresh herbs, if desired.
  • Allow the chicken to rest for at least 5-10 minutes before serving with the vegetables.
    Close up shot of a crispy golden brown dutch oven chicken breast.

Notes

  • If you don't have a large cast iron Dutch oven, you can use a large roasting pan or a big cast iron skillet instead.
  • Dice the potatoes and veggies into uniform bite-size pieces (about ½-inch in size). This helps them cook in the same amount of time, and ensures that they're perfectly tender by the time the chicken is done.
  • The bones and skin add flavor to the chicken and keep the meat moist and juicy. The drippings also flavor the potatoes and vegetables. As a result, I don't recommend substituting with boneless skinless chicken breasts for this particular recipe.
  • Feel free to season the chicken with any of your favorite herbs, spices, or seasoning blends. We've kept it simple with salt and pepper, but you might like to use this all-purpose seasoning, a bbq rub, paprika, Cajun or Creole seasoning, or this rotisserie chicken seasoning.

Nutrition

Serving: 1/4 of the recipe | Calories: 478kcal | Carbohydrates: 36g | Protein: 32g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 193mg | Potassium: 1209mg | Fiber: 6g | Sugar: 10g | Vitamin A: 15572IU | Vitamin C: 34mg | Calcium: 88mg | Iron: 3mg