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Roast Chicken in a Dutch Oven

Roast chicken in a Dutch oven with your favorite veggies to meal prep for the week or have an easy weeknight dinner treat! Diet-friendly and healthier than takeout, cooking a whole chicken in a Dutch oven seals in all the juices for an extra succulent, mouthwatering chicken.

Top shot of roast chicken in dutch oven garnished with parsley in large pot.

Roast Chicken in a Dutch Oven

Rotisserie-style chicken is one of my favorite, healthy chicken recipes to cook. It’s perfect for meal prep, makes delicious leftovers, and is super easy to make! Plus, it’s much healthier than ordering chicken from a restaurant, and I get to make it diet-friendly.

Cooked in a Dutch oven with chopped carrots, Yukon potatoes, and fresh lemons, this tender, juicy chicken requires just half an hour of active prep time! Simply chop your veggies, combine the ingredients, season the chicken, and let it cook.

Closeup shot of woman slicing whole chicken that is sitting in Dutch oven.

Why you’ll love this Roast Chicken in a Dutch Oven

  • Easy prep. While the cook time for this Dutch oven whole chicken recipe is a bit lengthy, especially if you choose to brine the chicken ahead of time, the active prep time is a breeze. All you have to do is season your chicken, throw everything in the pot, and let your Dutch oven work its magic.
  • Perfect to make ahead. Because that prep time is so simple, this is also the perfect make-ahead chicken recipe. Brine and season ahead of time so all you have to do is pop it in the oven for dinnertime. This easy chicken recipe is also great for meal prepping and having chicken throughout the week or a fancy Sunday dinner.
  • Great leftovers. Speaking of eating this roast chicken throughout the week — I always love having these leftovers. I like to shred the chicken and top my salads, sandwiches, or a quick pasta salad throughout the week. As long as you store it correctly in an airtight container, like a ziplock bag or Tupperware, your leftover roast chicken will last 3-4 days in the refrigerator.

Closeup of sliced piece of roasted chicken held with gold fork.

Tips & Tricks

  • Broil the chicken. If you want your chicken to be a bit crispier you can broil the chicken uncovered for an additional 5-7 minutes after you finish cooking. Just be careful and keep a close eye on it, as the chicken will burn quickly.
  • Get the right sized Dutch oven. The size of your Dutch oven will definitely dictate the size of whole chicken you should buy. A round, 5-quart Dutch oven will fit a 4-pound whole chicken well, but there won’t be much room for your carrots, potatoes, and other veggies. I like to use a round, 7-quart Dutch oven to ensure everything has plenty of room to cook.
  • Avoid dry chicken. Worried you might end up with dry chicken? You can always brine your chicken for a day or two before you cook it. To brine your chicken, you simply soak the meat in a water and salt mixture. It helps to make the chicken super juicy, but it does take at least 12 hours to really work.

Top shot of sliced vegetables, herbs, and other ingredients in cups next to whole chicken.

Ingredients for Roast Chicken in a Dutch Oven:

  • Whole chicken
  • Olive oil
  • Butter or ghee
  • Rosemary
  • Paprika
  • Garlic powder
  • Garlic cloves
  • Onion powder
  • Yellow onion
  • Kosher salt
  • Cracked black pepper
  • Lemon
  • Golden Yukon potatoes
  • Carrots
  • Parsley

Step by step photos showing how to cook a roast chicken in a Dutch oven.

How to make Roast Chicken in a Dutch Oven:

Step 1: Prep. First, preheat your Dutch oven to 400 degrees Fahrenheit.

Step 2: Dry chicken. Then, on a large sheet pan, prepare the whole chicken by patting the entire chicken dry with paper towels.

Step 3: Season chicken. After that, in a small bowl, whisk together 2 tablespoons of olive oil, melted butter or ghee, rosemary, paprika, smoked paprika, garlic powder, and onion powder. Next, rub the seasoning mixture all over the chicken and carefully underneath the skin. Finally, season evenly with salt and pepper.

Step 4: Truss chicken. Now, stuff the chicken cavity with lemon quarters and crushed garlic cloves. Then, truss the chicken by tying together the legs and tucking the wings underneath to prevent burning.

Step 5: Add veggies. Next, place onions, potato, and carrots into the bottom of the Dutch oven. Then, drizzle with the remaining tbsp of olive oil and season evenly with salt and pepper.

Step 6: Roast chicken. At this point, place the whole chicken on top of the vegetables with the tressed side/breasts facing upwards. Finally, cover the lid and roast the chicken for 30 minutes.

Step 7: Remove lid. Now remove the lid and cook the chicken for a remaining 25-30 minutes or until the top skin is crispy and golden brown. It’s important to note that the internal temperature of the thickest part of the breast should be 165 degrees Fahrenheit.

Step 8: Rest and serve. When finished, remove the chicken and let rest for 10 minutes before carving. Finally, serve with roasted vegetables and garnish with fresh parsley.

Top shot of roast chicken in dutch oven garnished with parsley in large pot.

Looking for more savory dinner recipes? Give these a try!

Other chicken recipes to try:

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Top shot of cooked whole chicken garnished with parsley in large pot.

Roast Chicken in a Dutch Oven

  • Author: Elizabeth Van Lierde
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 5-7 servings 1x
  • Category: Savory
  • Method: Dutch Oven
  • Cuisine: American

Description

Diet-friendly and healthier than takeout, cooking a roast chicken in a Dutch oven seals in all the juices for an extra succulent, mouthwatering chicken.


Ingredients

Scale

1 whole chicken, about 45 pounds
3 tbsp olive oil
2 tbsp melted butter or ghee, divided
1 tbsp minced fresh rosemary
1 tsp paprika
½ tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
4 tsp kosher salt
1 tsp cracked black pepper
1 lemon, quartered
6 garlic cloves, crushed
1 yellow onion, quartered
1 golden Yukon potatoes, cubed into 2 inch pieces
2 carrots, peeled and cut into 2 inch pieces
Freshly chopped parsley, for garnish


Instructions

  1. Preheat oven to 400 degrees F.
  2. On a large sheet pan, prepare the whole chicken by patting the entire chicken dry with paper towels.
  3. In a small bowl whisk together 2 tbsp olive oil, melted butter or ghee, rosemary, paprika, smoked paprika, garlic powder, and onion powder. Rub the seasoning mixture all over the chickens and carefully underneath the skin. Season evenly with salt and pepper.
  4. Stuff the chicken cavity with lemon quarters and crushed garlic cloves. Truss the chicken by tying together the legs and tucking wings underneath to prevent burning.
  5. Place onions, potato, and carrots into the bottom of the dutch oven. Drizzle with the remaining tbsp of olive oil and season evenly with salt and pepper.
  6. Place the whole chicken on top of the vegetables with the tressed side/breasts facing upwards. Cover the lid and roast the chicken for 30 minutes.
  7. Remove the lid and cook the chicken for a remaining 25-30 minutes or until the top skin is crispy and golden brown. The internal temperature of the thickest part of the breast should be 165 degrees F.
  8. If you want your chicken to be a bit crispier you can broil the chicken uncovered for 5-7 minutes, just be careful as it will burn quickly!
  9. Remove the chicken and let rest for 10 minutes before carving.
  10. Serve with roasted vegetables and garnish with fresh parsley.

Keywords: roast chicken, chicken, chicken recipe, dutch oven, dutch oven chicken, whole chicken, Rotisserie chicken

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