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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: 90 minutes
  • Total Time: 105 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 45 minutes.
  7. Remove the lid and cook the chicken for a remaining 25-40 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