Dutch Oven Roast Chicken

My Dutch oven roast chicken recipe features a perfectly seasoned bird that's roasted until the skin is crispy and the meat is juicy. It's hands-off, elegant, and easy to make.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1 30

Resting time 10

Total Time 1 50

Servings servings

Calories 402kcal

Author Arman Liew

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