Learn how to make the best Dutch Oven Whole Chicken! It’s roasted in the oven until the skin is crispy and the meat is juicy and tender. Add some vegetables, like potatoes and carrots to make it an easy one pot meal recipe!
This is my foolproof recipe to cook a whole chicken in a Dutch oven! The meat comes out perfectly tender and juicy, while the skin is crispy and flavorful from the seasoning.
Why to roast chicken in a Dutch Oven
- Even cooking. Dutch oven is made with cast iron, which helps to retain and evenly distribute the heat and cook the meat more evenly.
- Moist and juicy meat. When roasting with the lid on, the steam is trapped inside the pot. That helps the meat to stay moist and juicy while cooking.
- Make a one pot meal. Add some vegetables at the bottom of the pot to make it a one pot dish!
Ingredients and substitution
- Whole Chicken. In this recipe, I used 5 pound whole chicken. For a different weight, you might need to adjust the cooking time.
- Butter. Make sure that you use softened butter, so it will be easier to evenly spread it over the meat.
- Seasoning. I use my classic blend of garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper, which provides the best combo of flavor and aroma.
- Vegetables. I love adding potatoes and carrots to this dish, as I always have them on hand. You can also add other hearty veggies, like onion, parsnip, or celery.
How to make it
In a small mixing bowl, add 8 tbsp unsalted softened butter, 2 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, ½ tsp dried thyme, and ½ tsp black pepper. Using a fork, cream everything together until well combined. Set aside.
Prepare the chicken, by removing the goblet from the cavity. Then, pat dry it thoroughly from all the sides.
Rub the butter/seasoning mixture all over the whole chicken, including under the breast skin and inside the cavity.
Preheat the oven to 425°F.
In a pot, add 1 pound baby potatoes, 1 pound chopped carrots, ½ tsp salt, and 1 cup chicken broth. Give it a stir.
Place the meat on top. Using a chicken twine, tie the legs tightly.
Cover the pot with the lid and bake at 425°F covered for 1 hour 15 minutes. Then remove the lid and continue baking for another 30 minutes or until the internal temperature of the meat reaches at least 165°F and the skin is crispy and golden color.
When done, take it out of the oven and let sit on the counter for at least 10 minutes before carving and serving.
Tips for best results
- Crispy skin. Patting the chicken skin dry will ensure that the skin will come out perfectly crispy.
- More flavor. Don’t forget to rub the butter/seasoning mixture under the breast skin and inside the cavity, so the meat will absorb more flavor.
- Juicy meat. When the chicken is cooked and reached the safe temperature, take it out of the oven and let sit on the counter for at least 10 minutes. This way, will will have enough time to redistribute the juices and keep the meat moist.
- Even cooking. To make sure the meat is cooked evenly, I take the chicken out of the fridge and let it sit on the counter for at least 20 minutes to get to the room temperature.
How to use roasted chicken leftovers
- Add it to the pasta, like Vegetable Pasta Bake, Creamy Vegetable Pasta, Creamy Tuscan Chicken Pasta, or Chicken Broccoli Ziti.
- Add it to the salad, like Chicken Macaroni Salad, Chicken Cobb Salad, or Olivie.
- Add it to the soup, like Instant Pot Chicken Soup, Instant Pot Taco Soup, or White Bean Soup.
- Use the carcass to make Homemade Chicken Stock.
Frequently Asked Questions
If you don’t have a Dutch oven, you can make this recipe in a deep baking dish or a cast iron skillet and just cover meat with foil, instead of the lid.
I use a standard 6 Qt Dutch oven.
No, you don’t need to baste meat. Because we roast it with the lid on, it creates enough steam inside the pot to keep the meat moist.
In this recipe, I used 5 lb whole chicken, which takes 1 hour 15 minutes to cook with the lid on and 30 minutes with the lid off. If your chicken is a different size, you will need to adjust the cooking time.
To ensure the meat is safe to eat, you will need to use a meat thermometer. The internal temperature should reach at least 165°F. Although, I like to keep it up to 170-175°F.
You can tightly wrap the leftovers in foil and refrigerate for 3-4 days.
More Dinner Ideas:
- Lemon Chicken Orzo
- Pea and Asparagus Risotto
- Mozzarella Stuffed Chicken Breast
- Pork Milanese
- Cast Iron Chicken Thighs
- Pink Sauce Pasta
- Cheese Tortellini Recipe
- Dutch Oven Chili
- Instant Pot Lamb Shank
- Short Rib Ragu
- Dutch Oven Pot Roast
Dutch Oven Whole Chicken
Ingredients
- 8 tablespoons unsalted butter softened
- 2 teaspoons salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 5 pounds whole chicken
- 1 pound baby potatoes
- 1 pound carrots chopped
- 1 cup chicken broth
Instructions
- In a small mixing bowl, add 8 tbsp unsalted softened butter, 2 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, ½ tsp dried thyme, and ½ tsp black pepper. Using a fork, cream everything together until well combined. Set aside.
- Prepare the chicken, by removing the goblet from the cavity. Then, pat dry it thoroughly from all the sides.
- Rub the butter/seasoning mixture all over the whole chicken, including under the breast skin and inside the cavity.
- Preheat the oven to 425°F.
- In a Dutch oven, add 1 pound baby potatoes, 1 pound chopped carrots, ½ tsp salt, and 1 cup chicken broth. Give it a stir.
- Place the meat on top. Using a chicken twine, tie the legs tightly.
- Cover the pot with the lid and bake at 425°F covered for 1 hour 15 minutes. Then remove the lid and continue baking for another 30 minutes or until the internal temperature of the meat reaches at least 165°F and the skin is crispy and golden color.
- When done, take it out of the oven and let sit on the counter for at least 10 minutes before carving and serving.
Notes
- Crispy skin. Patting the chicken skin dry will ensure that the skin will come out perfectly crispy.
- More flavor. Don’t forget to rub the butter/seasoning mixture under the breast skin and inside the cavity, so the meat will absorb more flavor.
- Juicy meat. When the chicken is cooked and reached the safe temperature, take it out of the oven and let sit on the counter for at least 10 minutes. This way, will will have enough time to redistribute the juices and keep the meat moist.
- Even cooking. To make sure the meat is cooked evenly, I take the chicken out of the fridge and let it sit on the counter for at least 20 minutes to get to the room temperature.
- Cooking time. In this recipe, I used 5 lb whole chicken, which takes 1 hour 15 minutes to cook with the lid on and 30 minutes with the lid off. If your chicken is a different size, you will need to adjust the cooking time.
- Safety. To ensure the meat is safe to eat, you will need to use a meat thermometer. The internal temperature should reach at least 165°F. Although, I like to keep it up to 170-175°F.
This was excellent! Made it just like the recipe, and it was juicy and flavorful. It was perfect in the Dutch oven. Going in the saved folder!
I make this a couple of times a month now. It is great! I usually melt the butter then add the seasonings and brush it on to the chicken. So easy and not all over my hands.
Mmmm So juicy with such a crispy skin! We love whole-roasted chickens and this recipe was amazing! Thank you so much for sharing!
I have never made chicken in the Dutch oven but this looks spectacular. On my to make list!
This is a delicious recipe for a homemade whole chicken to use in other recipes, like soups and dips that call for rotisserie chicken. Don’t skip the resting stage at the end, as this really allows it to absorb more flavor.
It really doesn’t get easier than this! What a perfect recipe for a delicious, home-cooked meal!
The return of fall inevitably makes me want to roast chicken! It’s just such a comforting meal. This one turned out so juicy and tender and that golden skin was a treat. Perfect recipe!
Why have I never thought of cooking a whole chicken in my Dutch oven before? This has become my new favorite way to prepare one. The meat was super moist, the top nice and crispy, just the way I like it, and cooking it with the veggies and potatoes made dinner a breeze.
I made this last dinner for dinner, and it was perfect! The meat was super tender and juicy with crispy skin, which is always my favorite part. I’m already excited to make it again!
This dutch oven chicken came out perfect! It was so tender, juicy, and loaded with flavor.