Home Christmas Dutch Oven Chicken | She’s Not Cookin’

Dutch Oven Chicken | She’s Not Cookin’

by Ünal Güler

 

 

This Dutch Oven Chicken recipe will change the way you look at roasting a chicken. Using a dutch oven is an excellent and convenient way to cook a one pot meal with your chicken and roasted vegetables together. This easy recipe has just 15 minutes of prep time, then slow roast the vegetables and juicy chicken to crispy perfection!!

Perfect for family dinner paired with Paula Deans southern green bean casserole, Ruth’s Chris sweet potato casserole, Mac and Cheese and my simple house salad.

 

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Dutch oven whole roasted chicken

I love to use my trusty dutch oven to roast a chicken without an oven. Often I am using my oven to bake a side dish or even dessert and it’s so handy to cook on the stovetop.

The dutch oven is one of the best kitchen staples as the thick walls provide an excellent even heating to ensure the chicken cooks evenly. Its tight fitting lid is made to help lock in moisture by trapping steam for the best tender roasted chicken you have tasted!!

You will love how it roasts the vegetables that soak up all the juicy flavours. They are so good!!

Perfect with my fresh and bright cilantro lime rice. Try marry me chicken, chicken cacciatore, ritz cracker chicken and crockpot chicken thighs recipes next for dinner.

 

What you’ll love about this recipe:

 

  • EASY RECIPE15 minutes of prep then allow the Dutch oven to do its thing
  • DUTCH OVEN ADVANTAGES – it is made to cook evenly and trap in moisture
  • JUICY TENDER CHICKEN – makes the best roasted chicken and vegetables
  • FREE UP YOUR OVEN – to cook side dishes, dessert or a make ahead dinner

Ingredients

 

Be sure to check out the full recipe and ingredient list at the bottom of the page

 

Labelled ingredients for dutch oven roasted whole chicken.
  • Whole Chicken – fresh whole chicken about 4 -5 lbs
  • Lemon – 1 lemon
  • Onion – sliced
  • Butter – melted
  • Salt and Black Pepper – season to your tastes
  • Potatoes – quartered
  • Carrots – peeled and chopped

Handy tip:

Do not skip the lemon!! Not only does it add a bright fresh flavor but the citrus helps to tenderize the chicken and keep it moist.

Substitutions and additions

Use your favorite vegetables to roast with the chicken. Root vegetables work well when roasting.

If you enjoy garlic you can add whole cloves to the chicken cavity and scatter some around the vegetables in the pot. The roasted garlic will impart a sweet and mellow flavor to the dish.

How to make a dutch oven chicken

Step by step images for how to cook a whole chicken in a dutch oven.

STEP ONE – Preheat your oven to 375°F.

STEP TWO – Remove the giblets from the chicken cavity, if any.

STEP THREE- Pat the chicken dry with paper towels, ensuring that the skin is dry for a crispy result.

STEP FOUR – Season the chicken inside and out with salt and black pepper.

STEP FIVE – Cut the lemon in half and squeeze the juice over the chicken.

STEP SIX – Place the lemon halves inside the chicken cavity for an extra burst of citrus flavor.

STEP SEVEN – Melt the butter and generously brush it over the entire surface of the chicken.

STEP EIGHT – In the Dutch oven, create a bed of sliced onions, quartered potatoes, and chopped carrots. This not only adds flavor to the chicken but also creates a delicious side dish.

STEP NINE – Place the seasoned and buttered chicken on top of the bed of vegetables in the Dutch oven. The vegetables will soak up the savory juices as the chicken cooks. Place the chicken uncover in the preheated oven.

STEP TEN – Roast for about 1.5 to 2 hours, or until the internal temperature of the chicken reaches 165°F and the skin is golden brown and crispy.

Once done, remove the Dutch oven from the oven and let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a juicy and tender result. Carve the chicken into slices and serve with the roasted vegetables.

Variations

Create a herb-infused butter by adding chopped fresh herbs like rosemary, thyme, sage or parsley to the melted butter. Brush the herbed butter over the chicken for an amazing aromatic twist!!

Sandra’s Top Tips

  • Make sure your dutch oven is large enough to comfortably fit the whole chicken and vegetables. This allows for the best even cooking
  • Drying the chicken skin with paper towels before adding the seasoning helps to get a crispy golden brown exterior when roasting
  • Do not be shy seasoning the chicken with the salt and pepper inside and out to help enhance its flavor
  • Use a meat thermometer to ensure the internal temperature of the chicken is 165°F for safe eating
  • Allow the chicken to rest before carving. This allows the juices to redistribute resulting in a more flavourful and tender meat
  • Spoon the wonderful pan juices full of flavor over the carved chicken before serving to add extra moisture and flavor intensity

Can I use a different sized chicken?

Yes you can use the size of the chicken that you need. You may have to adjust the cooking time for a larger or smaller chicken.

How can I make a gravy from the pan juices?

To make a simple gravy transfer the pan juices to a saucepan on the stove. Skim off the excess fat and simmer over a medium heat. Add a bit of flour or cornstarch mixed with water to help thicken the gravy. Taste and season further with salt and pepper if needed according to your tastes.

Storage instructions

Store any leftover chicken using an airtight container in the fridge for up to 3 days.

More Chicken Recipes to Enjoy

Million Dollar Chicken

Ritz Cracker Chicken

French Onion Chicken

Marry Me Chicken

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Description

This Dutch Oven Chicken recipe will change the way you look at roasting a chicken. Using a dutch oven is an excellent and convenient way to cook a one pot meal with your chicken and roasted vegetables together. This easy recipe has just 15 minutes of prep time, then slow roast the vegetables and juicy chicken to crispy perfection!!


1 whole chicken (about 45 lbs.)

1 lemon

1 onion, sliced

1/4 cup butter, melted

Salt, to taste

Black pepper, to taste

4 medium potatoes, quartered

3 large carrots, peeled and chopped


  1. Preheat your oven to 375°F.
  2. Remove the giblets from the chicken cavity, if any.
  3. Pat the chicken dry with paper towels, ensuring that the skin is dry for a crispy result.
  4. Season the chicken inside and out with salt and black pepper.
  5. Cut the lemon in half and squeeze the juice over the chicken.
  6. Place the lemon halves inside the chicken cavity for an extra burst of citrus flavor.
  7. Melt the butter and generously brush it over the entire surface of the chicken.
  8. In the Dutch oven, create a bed of sliced onions, quartered potatoes, and chopped carrots. This not only adds flavor to the chicken but also creates a delicious side dish.
  9. Place the seasoned and buttered chicken on top of the bed of vegetables in the Dutch oven. The vegetables will soak up the savory juices as the chicken cooks.
  10. Place the chicken uncover in the preheated oven.
  11. Roast for about 1.5 to 2 hours, or until the internal temperature of the chicken reaches 165°F and the skin is golden brown and crispy.
  12. Once done, remove the Dutch oven from the oven and let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a juicy and tender result.
  13. Carve the chicken into slices and serve with the roasted vegetables.

Notes

Storage instructions:

Store any leftover chicken using an airtight container in the fridge for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: dutch oven chicken, dutch oven whole roasted chicken, dutch oven whole chicken and vegetables, stovetop roasted chicken

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