This crisp and juicy Dutch oven whole chicken is seasoned simply, roasted to perfection, and easy to prepare for a cozy Sunday supper or weeknight dinner.
Dutch Oven Whole Chicken: A Simple, Classic Dinner
If you grew up in a home where the smell of a roasting chicken meant comfort, then this Dutch oven roast chicken will feel like a warm hug. With crispy golden skin, tender meat, and fragrant herbs tucked inside, this recipe transforms basic pantry staples into a special meal. Whether it was Grandma’s Sunday dinner or your mom’s way of feeding the whole family with one pot, a roast chicken is the kind of timeless dish that always satisfies. When it’s made in a Dutch oven, you get the best of both worlds: easy prep and perfect results every time.
If you love roast chicken recipes as much as we do, be sure to try this cider Dijon roasted chicken, a roast chicken with vegetables, and this super crispy whole roasted chicken, too.
Made this recipe tonight…It came out great. The chicken was moist and the skin was crisp. I used the pan dripping to make an awesome gravy. This recipe is very easy to make.
– Lydia
Ingredient Notes and Tips for Success
- Whole Chicken: A 5 to 6 lb. bird fits well in a standard 5½-7 quart cast iron Dutch oven. Let it sit at room temp for 30 minutes before roasting for more even cooking.
- Herbs & Aromatics: Onion, celery, garlic, rosemary, and thyme add subtle flavor from the inside out. You can swap with what you have on hand. For instance, basil, parsley, sage, or lemon are great too.
- Butter: Brushing melted butter on the skin adds flavor and helps it crisp and brown beautifully.
- Salt and Pepper: Season generously, inside and out! Kosher salt penetrates more evenly than table salt.
- Cooking Time: Will vary depending on the total weight of your chicken. Use a meat thermometer to ensure the thickest part of the thigh reaches 170 to 175°F.
Why This Dutch Oven Roast Chicken is So Good
A cast iron Dutch oven is ideal for roasting a whole chicken because it retains and distributes heat evenly, and traps moisture for juicy, tender meat. Its high sides and heavy lid offer flexibility, since you can roast the chicken uncovered for crispy, golden skin, or cover it partway through to prevent over-browning. The result is perfectly cooked chicken with both moist meat and a beautifully crisp exterior.
How to Roast a Whole Chicken in a Dutch Oven
- Prep the chicken by patting it dry, seasoning the inside cavity, and stuffing it with vegetables and herbs. For the crispiest skin, make sure that your chicken is very dry before roasting.
- Tie the legs together, tuck the wings underneath, and place the chicken (breast-side up) in the Dutch oven. If you don’t have a Dutch oven, you can use a large cast iron skillet or a roasting pan instead. Trussing the chicken only takes a minute or two, and it helps the bird cook evenly. Brush with melted butter, and season with salt and pepper.
- Roast the chicken until cooked through, about 90 minutes. A whole chicken is ready when a meat thermometer inserted between a leg and thigh (not touching the bone) reads at least 170-175°F. Note: the temperature of the meat will continue to rise slightly after you pull it out of the oven. For the juiciest meat, rest the chicken on a cutting board for at least 10-15 minutes before carving. Garnish with additional fresh herbs just before serving.
Serving Suggestions
A crispy Dutch oven roast chicken makes a perfect Sunday supper. Pair the juicy meat with any of your family’s favorite sides, such as Aunt Bee’s 3-ingredient biscuit recipe, flaky biscuits, pumpkin bread or pumpkin muffins, no-knead Dutch oven bread, a house salad with candied pecans, old-fashioned applesauce, creamy baked mac and cheese, Charleston red rice, roasted butternut squash soup, squash casserole, 3-ingredient sour cream muffins, Southern collard greens, Arkansas green beans, broccoli cheese rice casserole, maple glazed carrots, baked ratatouille, Jiffy corn casserole, creamy mashed potatoes, au gratin potatoes, or Southern-style green beans.
If you’ve got leftovers, use them in this Southern chicken salad recipe or in a pot of easy chicken noodle soup.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Dutch Oven Whole Chicken
Equipment
- Kitchen twine
Ingredients
- 1 (5-6 lb.) whole chicken, giblets removed
- Kosher salt and ground black pepper
- ½ of an onion, cut into 4 pieces
- 1 stalk celery, quartered
- 5 sprigs fresh thyme
- 2 long sprigs fresh rosemary
- 3 cloves garlic, peeled but not chopped
- 1 tablespoon vegetable oil, for coating the Dutch oven
- 2 tablespoons salted butter, melted
Instructions
- Allow the chicken to sit on the counter for about 30 minutes to come to room temperature. Preheat the oven to 425°F. Lightly coat the bottom of a Dutch oven with vegetable oil.
- Pat the chicken dry with paper towels. Season the inside cavity of the chicken liberally with salt and pepper. Stuff the cavity with onion, celery, thyme sprigs, rosemary sprigs, and garlic cloves. It’s okay if you can’t fit everything in there – just stuff as much in as you can! Tie the legs together with kitchen twine and tuck the wings underneath the bird. Place the chicken (breast-side up) in the Dutch oven.
- Drizzle or brush the melted butter over the outside of the chicken. Season liberally all over with salt and pepper.
- Roast the chicken uncovered at 425°F for 1 ½ hours, or until the juices run clear when you cut between a leg and thigh and the temperature on a meat thermometer inserted into the thickest part of the thigh reaches 170-175°F. Check the chicken after the first hour, and if the skin starts to get too dark, cover the pot with the lid for the remainder of the roasting time. Remove the chicken from the pot and allow it to rest for 10-15 minutes before carving.
Notes
- Bring the chicken to room temperature for about 30 minutes before roasting in order to ensure even cooking.
- For the crispiest skin, make sure that your chicken is very dry before roasting.
- Cooking time will vary depending on the total weight of your chicken. Always use a meat thermometer to test the internal temperature of the meat to know when it’s done.
Nutrition
Preparation and Storage Tips
- Make Ahead: You can prep the chicken up to 12 hours in advance. Store it in the fridge uncovered to dry the skin slightly (for extra crispiness).
- Leftovers: Store cooked chicken in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze shredded meat in freezer-safe bags for up to 3 months.
- Reheat: Warm in a covered dish at 325°F until heated through, or enjoy cold in salads and sandwiches.
Recipe Variations
- I typically leave the chicken uncovered for the entire 90 minute cooking time because we love a really brown, crispy skin. If you prefer less color on the outside of your chicken, add the lid to the Dutch oven at any point.
- Instead of brushing the outside of the chicken with melted butter, rub (or brush) with olive oil.
- Dutch Oven Chicken and Potatoes: Place 6-8 small, halved or quartered Yukon Gold or red potatoes in the bottom of the Dutch oven before adding the chicken on top.
- Include Vegetables: Add butternut squash or root veggies such as onions, carrots, or turnips to the bottom of the Dutch oven to create a one-pot meal.
- Stuff lemon wedges inside the chicken cavity for a bright, citrus flavor.
- Use Garlic Herb Butter: Mix garlic, rosemary, thyme, and parsley into softened butter and spread under the skin for even more flavor.
Delicious! Nice crispy skin, love it!
– Karen
More Dutch Oven Chicken Recipes
Southern Chicken and Pastry
1 hour hr 15 minutes mins
Dutch Oven Chicken Breast with Vegetables
1 hour hr 10 minutes mins
Braised Chicken Thighs with Gravy
1 hour hr 55 minutes mins
Originally published in October, 2020, this post was updated in August, 2025.
Made this recipe tonight. I left out the rosemary and thyme and rubbed the outside of the chicken with a spice rub. It came out great. The chicken was moist and the skin was crisp. I used the pan dripping to make an awesome gravy. This recipe is very easy to make.
Sounds perfect, Lydia. Thank you!
Excellent, juicy bird! Lightly oiled the bottom of Dutch Oven, added a layer of halved Dutch Red potatoes, sliced onion, 2 Tbs of butter and a few halved garlic cloves. Stuffed with fresh Rosemary, Thyme, Garlic and a couple of Chive blossoms. Used olive oil/salt/fresh pepper instead of butter. The potatoes and carmelized onion were awesome – two of us ate nearly the whole pound of potatoes. Thanks!
Oh, good! I’m so glad that it was a hit. Thank you, Bob!
Delicious! Nice crispy skin, love it!
Thanks, Karen!
Delicious! Nice crispy skin, love it! We, too, omitted the rosemary but added smoked paprika and stuffed with a lemon.
So glad that you enjoyed it, Karen. Thanks for your note!
Made this for the first time last Sunday. I have a vintage Wagner Ware Magnalite Dutch oven that I inherited 40 years ago from my grandmother via my mother that I roasted it in. Was so easy, and came out so juicy and tasty. Will definitely be using this recipe over and over. Thank you, Blair!
I’m so happy to hear that it was a success, Shelby! Thank you for letting us know.
We got rid of that aluminum bakeware, it causes Alzheimer’s per the doctor who treated my mother’s Alzheimers
What oven temperature?
Hi, Lori! You’ll find the complete recipe with ingredients and instructions in the recipe box at the bottom of the post. In step 1, it says to preheat the oven to 425 degrees F. Hope you enjoy the chicken!
First time roasting a whole chicken and very glad I found this recipe!! Perfectly cooked, moist and delicious!
Wonderful! Thank you, Taylor. I’m so glad that your first time was a success!
Thank you for sharing this recipe. It’s just what I was looking for. Blessings.
So glad to hear that, Lucy. Thanks for your note!