Dutch Oven Whole Chicken
This Dutch Oven Whole Chicken is roasted until the skin is golden and crisp while the meat stays juicy and tender. Potatoes and carrots cook underneath the chicken, turning it into an easy one pot dinner with very little hands-on work.
Servings: 4 people
Calories: 927kcal
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 400°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 400°F covered for 1 hour 15 minutes. Then remove the lid and continue baking for another 30-40 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
-
- Pat the chicken very dry. Dry skin browns better, so use paper towels before adding the butter mixture.
- Season under the skin. Gently loosen the breast skin and rub some of the butter underneath for more flavorful white meat.
- Do not skip the covered bake. The lid helps the chicken cook gently and keeps the meat juicy.
- Uncover for crispy skin. The final uncovered roasting time is what gives the chicken that golden top.
- Use a meat thermometer. Check the thickest part of the meat without touching bone. The chicken should reach at least 165°F.
- Let it rest before carving. Resting for at least 10 minutes keeps the juices from running out as soon as you cut into the chicken.
Nutrition
Calories: 927kcal | Carbohydrates: 32g | Protein: 55g | Fat: 64g | Saturated Fat: 26g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 1660mg | Potassium: 1387mg | Fiber: 6g | Sugar: 7g | Vitamin A: 20039IU | Vitamin C: 34mg | Calcium: 99mg | Iron: 4mg
