This Dutch Oven Whole Roasted Chicken is a delectable meal in itself.
Made with potatoes and carrots, this one-pot wonder combines the succulence of a perfectly roasted chicken with the wholesome goodness of fresh vegetables, all cooked to perfection in a trusty Dutch oven.
What you will read about in this recipe.
- What is Dutch Oven Chicken?
- Why we love chicken made in a Dutch oven.
- Ingredients needed to make a whole chicken in a Dutch Oven.
- Tips for making the best Dutch oven chicken.
- How to make Dutch Oven Whole Roasted Chicken.
- How to store chicken with vegetables.
- Print the recipe for Dutch Oven Whole Roasted Chicken
What is Dutch Oven Chicken?
Dutch Oven Chicken is chicken that is cooked in a sturdy heavy walled pot for optimal heat distribution and moisture.
I like how amazing the chicken is after slow baking it in a Dutch oven rather than using a pot or baking pan.
Have you tried my Instant Pot Buffalo Chicken Dip?
Buffalo chicken dip is the perfect appetizer or party food to serve to a crowd or just a few people. Leftover roasted chicken from this recipe can easily be used in that chicken dip too!
To make this recipe you will need a Dutch oven. You can find Dutch ovens here.
Why we love chicken made in a Dutch oven.
This is a one pot meal recipe for chicken and vegetables. You simply place your ingredients into the Dutch oven and set your oven to bake.
Here is what else we like about this recipe.
- It takes about 15 minutes to prep this recipe.
- Because of how sturdy they are, Dutch ovens can bake a chicken with moist and flavorful meat like no other method.
- The skin of the chicken gets crispy brown without burning.
- Slow cooking the chicken with the other ingredients makes the chicken even more flavorful.
- Leftovers can be enjoyed as is or used in another recipe such as soup.
- You can prepare this recipe ahead of time, refrigerate the ingredients, and then place it into your oven when you are ready to bake it (up to 12 hours!).
Ingredients needed to make a whole chicken in a Dutch Oven.
- Chicken. Use a four to five pound chicken that has been thawed and rinsed and with giblets removed, if included.
- Lemon. Sliced in half.
- Onion. Your onion should be sliced.
- Butter. The butter should be melted.
- Seasonings. Salt and pepper to taste were used in my chicken.
- Potatoes. Starchy potatoes such as russet, Idaho, or yukon that have been cut into thirds or small potatoes such as red potatoes that have been sliced in half can work.
- Carrots. Baby carrots or large carrots that have been peeled and chopped small.
Tips for making the best Dutch oven chicken.
To make this recipe properly you will need to use a Dutch oven rather than something else. Also, your Dutch oven should be large enough to comfortably fit a whole chicken along with the vegetables. This allows for even cooking and ensures that the chicken cooks through to perfection.
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More helpful tips for you.
- Drying the chicken skin with paper towels before seasoning helps achieve a crispy and golden-brown exterior during roasting.
- Seasoning the cavity of the chicken can also bring more flavor to your chicken.
- Use a baster to baste your chicken once (more than once can affect the skin's ability to get crisp) while baking can also make your chicken more moist.
- Feel free to add other vegetables with or instead of the carrots and potatoes. I like corn or peas for example.
- Spoon the flavorful pan juices (skimming off the fat) over the carved chicken before serving. This adds extra moisture and intensifies the overall flavor.
- Allow the roasted chicken to rest before carving. This resting period lets the juices redistribute, resulting in a more flavorful and tender meat.
How to make Dutch Oven Whole Roasted Chicken.
Prep Time : 15 minutes .
Bake Time : 1h 30 minutes .
Servings: 6, depending on how it is served. .
- Prepare. Preheat your oven to 375°F and prepare your chicken as indicated. This includes removing the giblets and rinsing and patting the chicken dry with paper towels.
- Chicken. Season the chicken, inside and out, with your salt and pepper. Squeeze the juice from the lemon over the chicken and then place the lemons into the cavity of your chicken. Lastly, brush the melted butter over your chicken.
- Layer Ingredients. Create a bed of sliced onions, quartered potatoes, and chopped carrots in the bottom of your Dutch oven. Then place the prepared chicken on top of the ingredients in the bed.
- Bake. Cover the Dutch oven with the lid and roast for 30 minutes. Then carefully take the pot out of the oven, remove the lid, and then return the pot to your oven to roast until the internal temperature of the chicken reaches 165°F and the skin is golden brown and crispy (uncovered, about an hour to an hour and a half).
- Serve. 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.
Expert Tip👉 Cooking times can vary depending on the size of your chicken. Use a meat thermometer to ensure the chicken is cooked to the recommended internal temperature of 165°F.
How to store chicken with vegetables.
Once the ingredients have fully cooled, they can be stored in an airtight container. When properly stored, the chicken should keep for up to three days refrigerated or up to a few months when frozen.
You may also be interested these chicken recipes.
- Crockpot Chicken and Potato Dinner
- Air Fryer Cornflake Chicken Tenders
- Slow Cooker Teriyaki Chicken
- Instant Pot Honey Sesame Chicken (with video)
- Crockpot Bourbon Chicken (Slow Cooker) Recipe
- Sheet Pan Teriyaki Chicken with Vegetables
Print the recipe for Dutch Oven Whole Roasted Chicken
Dutch Oven Whole Roasted Chicken
Equipment
Ingredients
- 1 Chicken. -four to five pound chicken that has been thawed and rinsed and with giblets removed if included.
- 1 Lemon. - Sliced in half.
- 1 Onion. -sliced.
- ¼ cup Butter -melted.
- ½ teaspoon Salt - or to taste
- ½ teaspoon pepper - or to taste
- 1 lb Potatoes. -cut small
- 1 lb Carrots. - Baby carrots or large carrots that have been peeled and chopped small.
Instructions
- Prepare. Preheat your oven to 375°F and prepare your chicken as indicated. This includes removing the giblets and rinsing and patting the chicken dry with paper towels.
- Chicken. Season the chicken, inside and out, with your salt and pepper. Squeeze the juice from the lemon over the chicken and then place the lemons into the cavity of your chicken. Lastly, brush the melted butter over your chicken.
- Layer Ingredients. Create a bed of sliced onions, quartered potatoes, and chopped carrots in the bottom of your Dutch oven. Then place the prepared chicken on top of the ingredients in the bed.
- Bake. Cover the Dutch oven with the lid and roast for 30 minutes. Then carefully take the pot out of the oven, remove the lid, and then return the pot to your oven to roast until the internal temperature of the chicken reaches 165°F and the skin is golden brown and crispy (uncovered, about an hour to an hour and a half).
- Serve. 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.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Dutch Oven Whole Roasted Chicken, a delicious meal recipe for juicy chicken with flavorful vegetables, cooked to perfection in a Dutch oven.
Please see recipe post for further details on this recipe.
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Paula
I am thinking of making this for Thanksgiving rather than turkey. It sure looks good!
TheAirFryingDiva
That is a good idea!