Dutch Oven Roast Chicken
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Learn how to make a Dutch oven roast chicken– a whole chicken cooked the easy way! This is a convenient cooking method that makes enough for the entire family and leaves you with chicken that’s bursting with savory flavors.
Treating my partner to an extravagant Sunday dinner is the highlight of my weekend. I like to keep the process hands-off and straightforward, without sacrificing flavor, which is why I always rely on this Dutch oven roast chicken recipe!
My recipe roasts an herb butter-dressed whole chicken to perfection, all in one pot. The outside is golden and crispy, and the inside is tender and juicy.
Table of Contents
Why roast chicken in a Dutch oven?
I reckon using Dutch ovens for cooking anything is particularly special because it’s like an oven within an oven- the pot heats up quickly and evenly, then retains the heat, causing the chicken to turn golden brown and crispy without drying out the inside.
Here are a few more reasons why I love this recipe and cooking method:
- Packed with flavor. I stuffed the chicken with lemon and onion, and rubbed it with a tasty layer of garlic butter, infusing the meat with savory goodness.
Perfectly cooked. The Dutch oven always ensures a tender, juicy interior and that gorgeous crispy skin (yes, even in a pot!). - Easy to make. My recipe steps are easy to follow and yield unforgettable results every time.
- Healthy and versatile. I love adding my favorite veggies to the pot with the chicken for extra nutrition.
Key Ingredients
Here are the main ingredients for this recipe, along with my kitchen notes. The complete list with measurements is in the recipe card below.
- Whole chicken. Pick out a 4 to 5-pound whole chicken, depending on the size of your Dutch oven. In testing, I found that this size chicken works best in my 6-quart Dutch oven (the standard size). If yours is smaller, opt for a 3-pound chicken.
- Butter. Softened butter is stirred with all of the spices and then brushed over the exterior of the chicken.
- Garlic. Fresh garlic cloves are best!
- Olive oil. This helps thin out the herb butter and encourages the skin to crisp.
- Spices. I used a combination of salt, black pepper, smoked paprika, Italian seasoning, cumin, and onion powder.
- Lemon. Fresh lemon halves are stuffed inside the chicken to add a pop of citrus and balance the savory flavors.
- Onion. White or sweet onion quarters add another layer of savory goodness to the chicken.
Arman’s secret: the “flavor bed”
To take this dish up a notch, I like to throw hearty veggies right into the Dutch oven with the chicken. I recommend using slow-cooking vegetables, like potatoes, sweet potatoes, onions, beets, parsnips, and any other root vegetables you like.
How to make Dutch oven roasted chicken
Step 1- Make the herb butter. Stir the softened butter, olive oil, garlic, and spices together in a small bowl.
Step 2- Prepare the chicken. Use paper towels to pat the chicken fully dry, then spread the butter evenly over and under the skin.
Step 3- Stuff. Stuff the lemons and onions inside the chicken cavity.
Step 4- Cook. Place the chicken in the Dutch oven, cover with the lid, and cook in the oven until it’s cooked through.
Step 5- Rest. Remove from the oven and allow the chicken to rest for 10 minutes before carving and serving. Enjoy!
Arman’s recipe tips
- Don’t have a Dutch oven? You can make this meal in a large roasting pan covered with aluminum foil for a nearly identical result. The cooking time won’t change!
- Baste the chicken. This is optional, but you can baste the chicken halfway through cooking to distribute flavors and keep the meat moist.
- Use a meat thermometer. You’ll know the chicken is cooked through when a meat thermometer inserted in the thickest part of the thigh reaches an internal temperature of 160ºF. As it rests off the heat, the meat will rise to a safe 165ºF and be ready to eat!
- Add veggies. As I said, you can make an epic one-pot meal by roasting hearty veggies, like chunks of potatoes, celery, onions, carrots, beets, or parsnips, in the pot with the chicken.
- Change up the seasonings. For more flavor, add cayenne pepper, red pepper flakes, onion powder, turmeric, or fresh herbs like thyme and rosemary to the garlic herb butter.
How to store leftovers
To store: Allow the leftover chicken to cool, then transfer the carved pieces to an airtight container and refrigerate for up to 4 days.
To freeze: Store the chicken in the freezer for up to 6 months. Be sure to let it thaw completely in the fridge before reheating.
To reheat: Add the chicken back to the Dutch oven or roasting pan, add a bit of water or chicken stock to the bottom, and bake at 350ºF until heated through.
Frequently asked questions
The total cooking time will depend on the size of the chicken and the functionality of your oven. It took me about 1 ½ hours to roast a 4 to 5-pound chicken for this recipe, but larger birds (6 pounds or heavier) can take 2 hours or more.
I typically start by carving the thighs before moving on to the legs, breasts, and, lastly, the wings. It helps to use a sharp carving knife, tongs, and a carving fork to hold the chicken in place while cutting.
Yes, you can definitely roast a whole turkey in the Dutch oven! Keep in mind that turkeys tend to be larger than chickens and will take longer to roast—anywhere from 2 1/2 to 3 hours. This is a great way to prepare a turkey for Thanksgiving and other holiday meals!
Dutch Oven Roast Chicken
Ingredients
- 4-5 pound whole chicken
- 4 tablespoons unsalted butter softened
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 2 small lemons halved
- 1 onion quartered
Optional pan roasting vegetables
- 2 potatoes quartered
- large carrots chopped
- 1 sweet potato chopped
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together the softened butter, minced garlic, olive oil, smoked paprika, salt, pepper, Italian seasoning, cumin, and onion powder to make a flavorful paste.
- Pat the whole chicken dry with paper towels. Rub the prepared butter mixture all over the chicken, making sure to coat it evenly, including under the skin.
- Stuff the cavity of the chicken with the halved lemons and quartered onion.
- If adding pan vegetables, add them to the base of the Dutch oven or roasting pan. Place the chicken directly on top. Cover the Dutch oven with its lid or if using a roasting pan, cover tightly with aluminum foil.
- Roast the chicken in the preheated oven for about 1 hour and 30 minutes to 2 hours, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer inserted into the thickest part of the thigh without touching bone.
- Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving.
Notes
- Nutritional information: Calculated including the roasted vegetables.
- Tips: Check out my recipe tips for the perfectly juicy Dutch oven chicken.
- Leftovers: Keep in the fridge, covered, for up to 4 days or the freezer for up to 6 months.
Nutrition
More chicken dinners you’ll love
I love oven-baking and roasting chicken, so try one of my other favorites:
- Oven fried chicken– This is my favorite way to get KFC-style chicken without the deep frying. It’s still just as crispy!
- Crispy baked chicken thighs– I call this my weeknight dinner hero. The skin is crispy, and the meat is juicy.
- Baked chicken tenderloins– I make this weekly for my partner’s meal prep. It’s high in protein, perfectly seasoned, and ready in 30 minutes.
- Peri Peri chicken– A Nandos copycat! Perfectly smoky and pleasantly spicy chicken pieces oven-baked to perfection. Pair it with a salad for a fresh and light meal.
