Whole Roast Chicken with Potatoes and Carrots

Mastering a whole roasted chicken means maximum flavor with minimal work. Active time for this recipe is less than 10 minutes which means it’s easy to get on the table any day of the week. A high-heat roast results in crispy skin and flavorful, juicy meat with tender caramelized vegetables underneath. The superior heat distribution of the enameled cast iron Round Dutch Oven circulates heat evenly around the chicken and hearty root vegetables, locking in flavor and moisture for a perfectly cooked meal.  

4-5 pound whole chicken, trussed

Kosher salt

Freshly ground black pepper

Garlic powder

1 pound baby carrots, peeled and trimmed

1 pound Yukon Gold potatoes, quartered

5 fresh thyme sprigs

Olive oil

Preheat oven to 425°F. 

Bring the chicken to room temperature before roasting, about 30 minutes to 1 hour. Season the skin generously with salt, pepper and garlic powder.

Place the carrots, potatoes and thyme in a large Dutch Oven. Drizzle with enough olive oil to lightly coat the vegetables. Season with salt and pepper then toss to combine.

Place the chicken directly on top of the vegetables, breast side up. Place pot in the preheated oven and roast uncovered until a meat thermometer registers 155°F in the thickest part of the thigh and the chicken is golden brown, about 1 1/2 hours. Allow chicken to rest 15 minutes before carving.