Can I cook a whole chicken in a Dutch oven?

Yes. A Dutch oven creates an ideal roasting environment. The heavy pot distributes heat evenly while allowing the chicken skin to become beautifully crisp when cooked uncovered.

Why cook the vegetables underneath the chicken?

As the chicken roasts, the juices naturally drip into the vegetables, creating incredible flavor without needing additional broth or sauce.

Can I prepare this ahead of time?

You can chop all of the vegetables several hours ahead of time. Assemble everything just before roasting.

Do I need to cover the Dutch oven?

No. Roasting uncovered allows the skin to become crisp while the vegetables gently cook underneath.

Ingredients

Scale

- 1 whole 4 lb chicken

- 2 green zucchini

- 2 summer squash

- 1 large eggplant

- 3 cups cherry tomatoes

- 1 yellow pepper

- 3 sprigs thyme

- 3 sprigs rosemary

- 6 cloves garlic

- 2 shallots

- 3 tablespoons Herbes de Provence (or Italian seasoning)

- 2 tablespoons French sea salt

- 3 tablespoons good quality olive oil

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Instructions

Step 1

Chop all the vegetables into small cubes. Make sure the eggplant is cut into the smallest pieces since it takes longer to cook than the other vegetables.

Step 2

Drizzle olive oil into the bottom of a Dutch oven.

Add:

- zucchini

- garlic

- shallots

- eggplant

- summer squash

- yellow pepper

- cherry tomatoes

Add 1 tablespoon French sea salt, 1 tablespoon olive oil, and 1½ tablespoons Herbes de Provence.

Toss everything together.

Step 3

Pat the chicken dry with paper towels.

Step 4

Set the whole chicken on top of the vegetables (its ok if it rises above the edge the dutch oven - you are not going to put the lid on)

Drizzle with the remaining olive oil.

Season with the remaining salt and Herbes de Provence.

Stuff the cavity with the rosemary and thyme sprigs and a couple more cloves of garlic (you can leave the peel on).

Step 5

Roast uncovered at 375°F on the middle rack for 2 hours, basting the chicken once halfway through cooking.

Step 6

When the skin is golden brown and crispy and the internal temperature reaches 165°F, remove the chicken.

Allow it to rest for 15 minutes before carving.

Serve alongside the roasted Provençal vegetables and drizzle the pan juices over the chicken.

Notes

Chef's Tips

Name: Dutch Oven Provençal Roast Chicken and Ratatouille
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 whole 4 lb chicken; 2 green zucchini; 2 summer squash; 1 large eggplant; 3 cups cherry tomatoes; 1 yellow pepper; 3 sprigs thyme; 3 sprigs rosemary; 6 cloves garlic; 2 shallots; 3 tablespoons Herbes de Provence (or Italian seasoning); 2 tablespoons French sea salt; 3 tablespoons good quality olive oil

- Drying the chicken thoroughly helps create crispy skin.

- Cut the eggplant smaller than the other vegetables so everything cooks evenly - undercooked eggplant is no fun!

- Use a meat thermometer rather than relying only on cooking time.

- Let the chicken rest before carving to keep it juicy.

Roast Chicken

This recipe is already a complete meal, but it's wonderful with:

a simple green salad with French vinaigrette

crusty French bread

a glass of Côtes du Rhône or Provence rosé

homemade aioli

Dijon mustard

Wine Pairing

One of the joys of this meal is how beautifully it pairs with Southern French wines.

I recommend:

Provence Rosé

Côtes du Rhône Rouge

Unoaked Chardonnay

Viognier

The herbal flavors of Herbes de Provence echo the aromas found in many wines from Southern France, making this an especially harmonious pairing.