Dutch Oven Chicken Recipe

5 from 2 votes

Bone-in chicken breasts roasted in a lemon herb butter with sage, thyme, garlic, and fresh lemon zest over a bed of carrots and onions. Golden, crispy skin on top, juicy and tender meat inside. Ready in about an hour.

Prep Time10

Cook Time55

Resting Time10

Total Time1 15

Course: Main Dish

Cuisine: American

Servings:

Calories: 179kcal

Author: Ned Adams

Equipment

Dutch oven (5-6 quart)
Meat thermometer
Small mixing bowl

Ingredients

2 whole bone-in chicken breasts about 4 pounds total
6 tablespoons butter softened
1 teaspoon sage ground
1 teaspoon thyme ground
1 teaspoon salt
1 teaspoon garlic powder
zest of 1 medium lemon about 1 tablespoon
juice of ½ lemon about 2 tablespoons
1 medium onion cut into wedges
2-3 medium carrots cut into medium chunks

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Instructions

Preheat the oven to 400F.
Place the onion wedges and carrot chunks in the bottom of the dutch oven.
In a small bowl, combine the softened butter, sage, thyme, salt, and garlic powder. Add the lemon zest and lemon juice. Mix well.
Dab the lemon herb butter all over the skin of the chicken breasts. It does not need to spread smoothly.
Place the chicken breasts skin-side up over the vegetables in the dutch oven.
Roast uncovered at 400F for 50-60 minutes.
Check the temperature with a meat thermometer. The chicken is done when the thickest part reads 165F.
If the chicken has not reached 165F, return to the oven for 10-15 minute intervals until it does.
Let the chicken rest in the dutch oven for 10 minutes before cutting. Serve over the roasted carrots and onions.

Notes

2 whole bone-in chicken breasts means 4 split breasts still attached in pairs.
A whole chicken works as a substitute. Increase cooking time to 75-90 minutes.
Always zest the lemon before cutting it.
Lid off = crispy golden skin. Lid on = tender steamed texture.
Store in the fridge for 3-4 days.

Nutrition