Dutch Oven Roasted Whole Chicken
Tender and flavorful, this Dutch Oven Roasted Whole Chicken comes together without stress for a hearty meal any time! With tender root veggies and a delicious blend of herbs and spices, this is the best way to turn a whole chicken into an amazing dinner.
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Featuring simple ingredients you probably have in your pantry, this Dutch oven roast chicken is a filling and delicious dinner recipe the whole family will love.
Why this Recipe Works
Preparing a whole bird can feel like a daunting task, but it doesn't need to be complicated! With this recipe, you can easily prepare juicy chicken and tender roasted veggies all in one Dutch oven.
The result is a fantastic full meal that's great for a holiday or Sunday dinner. Pair with another side of your choice to turn this into a real feast!
And if you love cooking with your Dutch oven, try my Classic Pot Roast recipe or this Dutch Oven Corned Beef and Potatoes.
Ingredients Needed
- Seasonings: I use a blend of salt, black pepper, herbes de Provence, garlic powder, paprika, and cayenne pepper to season the chicken.
- Whole Chicken: A 4 to 5 pound bird works best for the cook time listed in this recipe.
- Vegetables: Add carrots, yellow onion, and potatoes to make this dish even heartier.
- Garlic: I like to use fresh garlic cloves for this dish, but you can use jarred minced garlic in a pinch.
- Fresh Rosemary: Using fresh herbs in addition to the seasonings gives this dish an extra punch of aromatic flavor.
How to Make this Dutch Oven Roasted Whole Chicken
- Step 1: In a small bowl, combine all of the seasonings and herbs.
- Step 2: Place the chicken on a baking sheet, remove giblets, and coat lightly with olive oil.
- Step 3: Rub the spice rub all over the chicken. Refrigerate uncovered for at least 6 hours, or up to a full day.
- Step 4: Arrange the chopped veggies in the bottom of the Dutch oven. Pour melted butter over the veggies and toss to coat.
- Step 5: Remove chicken from the fridge and add lemon and rosemary to the cavity of the chicken. Tie up the legs with kitchen twine.
- Step 6: Place chicken on top of the bed of veggies and bake covered at 375 degrees F for 30 minutes. Then increase the temperature to 400 and roast another 40 to 45 minutes, or until the chicken is fully cooked and the skin is golden brown.
Recipe Tips
- To ensure the chicken is fully cooked, insert an instant-read thermometer or other meat thermometer into the thickest part of the thigh and check for an internal temperature of at least 165 degrees F.
- Allow the chicken to sit and settle before cutting into it. This will ensure the juices distribute evenly throughout the meat.
- Dutch ovens are preferred because they hold and distribute heat well, but any pot with a lid will work for this recipe.
- You can also use a roasting pan and cover it well with aluminum foil.
- If you have leftover chicken, transfer to an airtight container and store in the fridge for 3 days or so.
- Reheat in the oven at 350 degrees F until you have a crisp skin and the chicken is heated through again.
Recipe FAQ's
As long as your Dutch oven is large enough to house the entire chicken and the veggies, it should work just fine for this recipe. Anywhere from 5 quarts to 8 quarts will get the job done.
This is likely due to overcooking, but dry chicken could also happen if you don't properly cover it while it cooks. Covering the chicken is essential for trapping moisture and preventing it from getting dry or tough.
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Dutch Oven Roasted Chicken
Equipment
Ingredients
- 1 1/2 tablespoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons dried Herbes de Provence
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon Cayenne pepper
- 1 (4-5 pound) whole chicken
- 1 tablespoon olive oil
- 1 large onion cut into chunks
- 4 large carrots peeled and cut into chunks
- 4 garlic cloves roughly chopped
- 1 1/2 pounds baby creamer potatoes cut in half
- 6 tablespoons butter melted
- 1 lemon cut into quarters
- 2 sprigs rosemary
Instructions
- In a small bowl, add the salt, pepper, Herbes de Provence, paprika, garlic powder, and cayenne and mix until combined.
- Place the chicken on a baking sheet remove any giblets and pat dry with a paper towel rub the olive oil all over the chicken.
- Sprinkle the seasoning mixture all over making sure to get underneath the chicken. Place the seasoned chicken uncovered into the refrigerator for 6-24 hours.
- Preheat your oven to 375 degrees
- Add the chopped onions, carrots, baby potatoes, and garlic to the Dutch oven and pour the melted butter over the veggies and toss.
- Remove the chicken from the fridge and add the rosemary and lemon slices into the cavity of the chicken. Tie the legs up with cooking twine if you prefer.
- Place the seasoned chicken on top of the chopped veggies. Cover and bake for 30 minutes. Uncover and increase the temperature to 400 degrees and bake another 40-45 minutes. Or until the internal temperature reaches 165 degrees.
- Remove the Dutch oven and let the chicken rest for 15 minutes before carving.
Notes
- If you use a larger chicken you will need to increase the roasting time.
- If you don't have a Dutch oven, any pot with a lid will work. Or even a roasting pan covered tightly with aluminum foil.
