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Country Roasted Chicken

This Dutch oven roast chicken recipe gets wonderful flavor from the celery, onion and parsley tucked inside. This is my family's favorite way to make roast chicken. When my daughter was away at school, she even called home to ask me for the recipe so she could make it herself. —Judy Page, Edenville, Michigan
  • Total Time
    Prep: 15 min. Bake: 65 min. + standing
  • Makes
    4 servings


  • 1 broiler/fryer chicken (3 pounds)
  • 1/2 teaspoon dried thyme
  • 2 teaspoons salt, divided
  • 1 large onion, cut into eighths
  • 2 celery ribs with leaves, cut into 4-inch pieces
  • 4 fresh parsley sprigs
  • 8 small red potatoes
  • 1/4 cup chicken broth


  • Preheat oven to 375°. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with onion, celery and parsley sprigs. Place in a greased Dutch oven.
  • Cover and bake for 30 minutes. Sprinkle remaining 1 teaspoon salt over chicken. Add potatoes and broth to pan. Bake, uncovered 25 minutes longer.
  • Increase oven temperature to 400°. Bake, uncovered, until potatoes are tender and a thermometer inserted in thickest part of thigh reads 170°-175°, 10-15 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, sprinkle with chopped parsley.

Dutch Oven Roast Chicken Tips

What should I do with the bones/carcass?

Save the bones and carcass for making broth! Use your homemade broth in one of these cozy Dutch oven recipes.

What can I make with leftover roast chicken?

There are plenty of ways to make a new meal with leftover chicken. Here are some of our favorites.

How do I make the skin extra-crispy?

You can make the skin extra-crispy by cooking the final step uncovered or by dry-brining. Both should give the skin a little snap. To dry-brine, place the chicken on a cooling rack over a cookie sheet and sprinkle it generously with salt—about 2 teaspoons—and set it in the fridge overnight. The salt will season your chicken and dry the skin, helping it stay crispy. Here's our guide to brining.
Nutrition Facts
1 serving: 525 calories, 25g fat (7g saturated fat), 157mg cholesterol, 1399mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 52g protein.

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  • shawnba
    Mar 6, 2020

    There really isn’t anything better than a well roasted chicken, and this is one of the best I’ve made. Stuffing the cavity with aromatics is really genius. It adds a tremendous amount of flavor with minimal effort. My husband especially loved the potatoes cooked in the broth, then crisped at the higher temperature. I will make this again! VFE

  • pajamaangel
    Jan 5, 2018

    I thought this was average for as much time as it took to cook. The times here for the chicken I had were way off. I had to leave it in the oven for another 20 minutes and it was still borderline closer to the bone. I don't feel the onions and carrots inside the chicken gave it much more flavor. Thankfully I anticipated this and seasoned under the skin and rubbed the chicken down with butter prior to roasting to give a nice crispy skin. That, unfortunately was the best part of the chicken.

  • Goodeats3
    Jun 4, 2015

    The results from following the instructions yield forth a flavorful, tender, juicy roasted chicken. Beautiful. Made chicken salad with the left overs. Thanks for sharing.

  • FancyNancysKitchen
    Jan 23, 2014

    Sliced onion, celery, and three garlic gloves and stuffed 5lb chicken. Added ten minutes to each baking time. Used 3/4 cup broth and cut up potatoes. Salted and peppered inside and out of chicken. Threw two bay leaves on top. Used soup base to make broth with chicken neck in boiling water. Mixed two T softened butter with two T flour and added to pan juices to make gravy.

  • saw-whet
    Nov 18, 2013

    very good

  • migz
    Sep 25, 2013

    Sooooo good! I will use as my go-to roast hen recipe from now on. I don't usually alter recipes but next time I will try just 1/2 teasp salt inside and just a wee sprinkle on top - oh and add more broth -just so there's more for gravy. Teenaged daughter said "you should make this more often". She is starting to collect recipes and this one is a definite keeper. Thank you for sharing, Judy Page and Taste of Home.

  • cwbuff2
    Oct 28, 2012

    Super tasting and super easy! The chicken comes out moist and falling off the bone. This recipe gets a blue ribbon. I served it with Herbed Honey Lime Sauce, another TOH recipe.

  • ekatiakarpova
    Mar 28, 2012

    It was good, I cut pototoes to cook it faster and pototoes must be in the broth to be cooked and not dry hard. I sprinkled the chicken with garlic.

  • JMD Fremont CA
    Jan 1, 2011

    This was really good. The chicken was really moist and the potatoes came out with the perfect consistency. The recipie was so simple, I was really surprised how good the flavor was.