Dutch Oven Roast Chicken

This recipe for Dutch oven chicken is one of the easiest, foolproof ways to cook a succulent chicken roast that has a mouthwatering crispy skin, with minimal prep time. With the Dutch oven’s unique ability to cook an entire chicken evenly, you’ll never have to worry about dried meat or burnt skin again. It’s magic!

Dutch oven whole chicken is perfectly seasoned, with a simple blend of salt & pepper, along with fresh rosemary for a herbaceous flavor. You’ll also get tender potatoes, celery, onions, and carrots, that are cooked at the same time bringing out their own natural flavors while absorbing all of the juices and surrounding flavors.

Everything is done in one pot, making it a complete meal with very little clean-up. It’s an easy hearty family meal that is simple enough for weekday dinners and elegant enough to serve a small dinner party. Serve with an optional side salad and a basket of garlic bread and you’ll have everyone incredibly satisfied.

When it comes to dutch oven chicken recipes, this is hands down one of my favorites! When the chicken is done, don’t forget to use the carcass for soup!

Why Should I Use a Dutch Oven to Cook a Whole Chicken?

If you thought a Dutch Oven was only meant for baking bread or cooking a pot of stew, think again! Cooking a whole chicken in a Dutch oven is about to transform the way you think about this pot.

A Dutch oven has high sides, which means it blocks outside air from circulating into the pot and it captures the moisture, and keeps it in there. Cooking it with the lid on first means the steam thoroughly cooks the chicken throughout while keeping the moisture inside and never drying it out. Then, once the lid is removed, the outer skin has a chance to catch up for even cooking. As an added bonus, placing it under the broiler for a few minutes in the end, results in deliciously and perfectly salty, crispy skin.

By using the Dutch oven you do not have to worry about brining it first, using foil, or changing the temperature of the oven partway through, and there’s no more worrying about pink in some spots and burnt in others. This easy-to-follow recipe for a Dutch oven roast will become your new favorite way to cook a whole chicken!

However, if the time allows, definitely brine the chicken as it will only add moisture and flavor to your chicken. I have an AMAZING chicken brine recipe for you to try!

Why You’ll Love This Recipe

1. It’s easy. It’s as simple as that! Prep time is 15 minutes and the Dutch oven does the rest!
2. A one pot meal. An entire chicken, complete with potatoes, carrots, celery, and onions is all done at the same time. Of course, you can expand on your menu with other sides like simple green salad, cooked basmati rice, homemade bread sticks, etc., but if not, you’ll still have plenty.
3. Family-friendly meals that kids love just as much as adults are always a bonus! Who doesn’t love crispy chicken skin and tender potatoes with tons of flavor?!

What You’ll Need

• A Dutch Oven – I use this le Creuset dutch oven that I absolutely LOVE! Another great option that is budget friendly is this Lodge dutch oven.
• Meat thermometer – No need to spend a lot, a budget-friendly thermometer is all you need.
• Chef’s knife – For easy slicing once the chicken is ready to be served.
• Cutting boards – One for preparing raw chicken and one for slicing cooked chicken.
• Twine – For tying your chicken legs together, if you choose to.

Ingredients Used

Complete list of ingredients and amounts can be found in the recipe card below.

• Whole Chicken – You’ll need anywhere from a 2.5-4 lb whole chicken. Fresh, if possible, for optimal results, but thawed from frozen will work just fine.
• Salt & pepper – No fancy seasoning here! A generous amount of salt and pepper both inside and out will give this chicken so much flavor.
• Onion – An aromatic used for not only stuffing the cavity and flavoring the chicken but once cooked, it can be eaten as part of the side dish.
• Celery – Cooked celery becomes tender and so juicy.
• Rosemary – Fresh rosemary is a signature herb that pairs so well with chicken. It’s incredibly flavorful but not overpowering. It adds a delicate layer of added deliciousness!
• Vegetable oil – Used to coat the chicken as well as the bottom of the pan for even cooking of the chicken and the veggies. It will also help to crisp up the skin and keep the seasoning sticking to the chicken.
• Potatoes & Carrots – When the chicken sits on top of the remaining veggies at the bottom of the pot, they get to absorb the flavor of the broth but also the drippings from the chicken. They become fork-tender and scrumptious by the time they’re done.
• Broth – Either vegetable or chicken broth is a great choice to help create steam and add moisture and enhance the flavor of the chicken.

How to Make Dutch Oven Chicken

1. Preheat the oven and remove any giblets from inside the cavity of the chicken if yours comes with any.
2. Season the chicken generously inside the cavity with salt and pepper and stuff it with half of the onion, celery, and a sprig of Rosemary. An optional (but recommended) step is to truss the legs with twine at this point.

1. Coat the chicken with half the oil and season liberally with salt and pepper. Add the remaining oil to the Dutch oven so it lightly covers the bottom.

1. Add the potatoes, remaining onion and celery, carrots, and broth. Season with salt and stir. Toss in the remaining sprigs of Rosemary.

1. Place the chicken on top of the veggies so it sits on top of them, not quite touching the bottom of the Dutch oven. Cover with the lid.
2. Transfer the Dutch oven to the oven and bake for 45 minutes. Remove the lid then cook the chicken for 30 minutes more. Using a meat thermometer, the internal temperature should read 165°F/74°C. For extra crispy skin, place under the broiler for 3-5 minutes.
3. Remove the chicken from the oven and transfer it to a clean serving tray or board. Allow it to rest for 10-15 minutes before carving. Check out my How To Carve a Chicken Tutorial to learn how to carve like a pro!

Tips & Tricks

• Pat your chicken dry first, absorbing as much external moisture as you can. Seems counterintuitive, I know, but it will help evenly coat the oil to help hold all the yummy seasonings.
• If using a frozen chicken, make sure it is completely thawed before cooking. Otherwise, it will throw the timing off.
• Check for giblets. If you’re lucky they’ll come in a bag for easy removal. Actually, if you’re really lucky, this will have already been done for you 🙂 Otherwise, you’re going to want to look in both ends of the chicken and remove any of the liver, neck, heart, kidneys, and gizzard. Don’t worry it sounds worse than it is! Plus, they make amazing homemade gravy.
• Season generously! This doesn’t only mean using enough, it also means making sure to rub the seasoning into and onto the chicken, making sure it gets into all the nooks and crannies. This will help keep the moisture in the chicken and avoid having it dry out.
• Celery, carrots, and onions cook faster than the chicken and potatoes, therefore making sure you cut them into nothing smaller than large chunks. Cutting them too small will lead to overcooked, mushy, or even burnt, veggies.
• If you decide to broil at the end, keep an eye on it. Broiling happens fast and you don’t want to burn the skin after all that!
• Keep the carcass for later! If you’re not going to use it right away, keep it frozen until you’re ready to make some bone broth, stock, or soup!

Variations

• Substitute sweet potatoes for white potatoes or a combination of both!
• Stuff the cavity with garlic cloves and lemon wedges and save all of the veggies for the bottom of the pot.
• Season chicken with your choice of seasoning variation. Think Italian seasoning, garlic powder, lemon pepper, the sky’s the limit.
• Using your favorite compound butter (herb and garlic, for example), add a little underneath the skin (lifting carefully as to not rip the skin). It will add a ton of flavor.
• If you don’t have a dutch oven, use a regular roasting pan like in my roasted chicken recipe. Or try making Chicken Under a Brick!

What to Serve with Dutch Oven Chicken

When planning a leisurely Sunday supper, especially for a larger crowd, think about making an entire menu. Below are a few recipe ideas to spark inspiration!

Serve a starter: Bacon wrapped asparagus, cream cheese rangoons, Mediterranean baked feta dip, Instant Pot spinach artichoke dip, and bruschetta with tomato are all different types of appetizers that are all easy and crowd-pleasing.

Along with other sides: A three bean salad, an asparagus tart, or easy naan bread would all pair nicely with a chicken and potatoes meal.

For dessert: What’s a complete meal without dessert? Finish off the evening with an easy, light, and delicious cinnamon baked apple slices, apple crumble, or orange juice cake. For something a little decadent go for this pumpkin bundt cake with a cream cheese frosting or molten chocolate mug cake.

A complete flavorful one-pot meal that Sunday dinner dreams are made of! Now that you know the secret to a perfectly cooked whole chicken, don’t forget to share this recipe with others!