Made with just 4 main ingredients, plus olive oil and a handful of simple seasonings, this whole dutch oven chicken is juicy on the inside and crispy on the outside. It's also an easy one pot meal.
Preheat oven to 400° Fahrenheit. Adjust the oven racks if needed to accommodate your dutch oven.
Make the seasoning by combining all of the seasoning ingredients in a small bowl or ramekin and mixing well.
Prep onion, carrots and potatoes as noted. Place them in a layer at the bottom of your dutch oven.
Pat the whole chicken dry with paper towels and truss (tie-up) the legs. Place the chicken in the dutch oven on top of the veggies.
Drizzle olive oil over the chicken and brush it over the skin to coat both sides of the chicken.
Sprinkle the seasoning mix all over the chicken. Make sure the chicken is breast side up for cooking.
Transfer to the oven to cook, uncovered, for 60-90 minutes, or until the internal temperature reaches 165° Fahrenheit in the thickest part of the breast.
Carefully remove the dutch oven from the oven and turn off the oven. Transfer the chicken to a cutting board to rest for at least 10 minutes before carving. Place the veggies back into the warm oven to keep them warm while you carve the chicken. Serve chicken with veggies.