Crisp on the outside, juicy on the inside, this Dutch Oven Chicken is a versatile, easy dinner idea!
Crisp on the outside, juicy on the inside, this Dutch Oven Chicken is a versatile, easy dinner! Garlic and fresh herbs season the whole roasted chicken, which pairs perfectly with potatoes, rice, or biscuits. It’s simple, flavorful, down-home comfort food for your next Sunday supper!
Dutch Oven Roast Chicken
Yes, that’s right — you can roast a whole chicken in a Dutch oven! Simply prep the chicken in about 15 minutes, and the Dutch oven does the rest of the work. It’s a delicious and hearty homemade dinner with very little effort!
What is so special about a Dutch Oven?
The Dutch oven is one of the most versatile kitchen tools because it’s used for everything from chili to pot roast, and fried chicken to chicken and dumplings. You can even bake a loaf of bread in the heavy pot!
A Dutch oven is perfect for roast chicken because of its unique design and the flexibility that it provides. Dutch ovens are made from cast iron, so they retain and evenly distribute heat. Plus, the tight-fitting lid allows for the most effective two-part cooking method. First, the lid traps moisture inside the pot — resulting in the juiciest roasted whole chicken that you will ever taste.
Then, towards the end of the cooking time, you can remove the lid for a dry roast that crisps the skin and creates that gorgeous golden brown exterior. You get the best of both worlds with a Dutch Oven Chicken — moist, juicy meat with crispy skin. No more dried-out white meat or charred exterior!
What size Dutch Oven do you need for a whole chicken?
You’ll need a Dutch oven with a capacity of at least 5½-6 quarts. I use a 7¼-quart Dutch oven, which works particularly well and allows room for additional potatoes or vegetables, if you like.
How Long to Cook a Chicken in a Dutch Oven
This Dutch oven method roasts a whole 4-5 lb. chicken at two different temperatures:
- First, cook the chicken with the lid on the pot at 375 degrees F for 55 minutes.
- Next, remove the lid, increase the oven temperature to 400 degrees F, and roast the chicken for 15-20 more minutes.
The total cooking time will vary depending on the size and initial temperature of your chicken. If you’re starting with a smaller 3-4 lb. chicken, decrease the cooking time for the first stage at 375 degrees F to 45 minutes. Then remove the lid and continue roasting at 400 degrees F until the chicken is completely cooked through.
How to Cook Chicken in a Dutch Oven
You need to allow plenty of time for the chicken to come to room temperature and for the chicken to roast in the oven, but the actual hands-on prep time for this recipe is only about 15 minutes. It’s so easy, so delicious, and your kitchen will smell amazing while it cooks!
Ingredients for Crispy French Oven Chicken
- Whole chicken
- Kosher salt and pepper
- Onion
- Celery
- Fresh thyme
- Fresh rosemary
- Garlic
- Butter
- Vegetable oil
Step 1: Prep the Chicken
Season the inside cavity of the chicken with salt and pepper, and then stuff the bird with onion, celery, thyme, rosemary and garlic. Tie the legs together, tuck the wings underneath, and place the chicken (breast-side up) in the Dutch oven. Drizzle or brush with melted butter, season with salt and pepper.
Step 2: Roast Covered
Cover the Dutch oven and roast the chicken at 375 degrees F for 55 minutes.
Step 3: Roast Uncovered
Increase the oven temperature to 400 degrees F, remove the lid, and continue roasting the chicken for 15-20 more minutes, or until the skin is crisp and the meat is cooked through.
Roast Chicken Temperature
A whole chicken is ready when a meat thermometer inserted into the inner thigh (close to but not touching the thigh bone) reads at least 165 degrees F (74 degrees C). Note: the temperature of the meat will continue to rise slightly when you pull it out of the oven, so if the thermometer shows a few degrees below 165, I will usually pull it out of the oven and assume that the temperature will continue to increase slightly.
Step 4: Rest
Remove the chicken to a cutting board or other serving dish. Let it rest for at least 10-15 minutes before carving and serving.
What to serve with Dutch Oven Roast Chicken
A crispy roast chicken makes a perfect Sunday supper. Pair the juicy meat with any of your family’s favorite sides, such as:
- Baked Potatoes or Mashed Potatoes
- Southern Buttermilk Biscuits
- Mashed Sweet Potatoes
- Skillet Cornbread or Corn Muffins
- Pumpkin Bread or Pumpkin Muffins
- Roasted Broccoli
- Salad dressed with Pepper Jelly Vinaigrette
- Fried Corn
- Roasted Cabbage
- Garlic and Parmesan Cauliflower Mash
- Homemade Applesauce
- Mac and Cheese
- Brussels Sprouts with Bacon
Storage
Leftover chicken will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Be aware, however, that the skin will not be as crispy when thawed.
To Reheat
Allow the chicken to come to room temperature on the counter for at least 30 minutes. Preheat the oven to 350 degrees F. Arrange chicken on a foil-lined baking sheet or roasting pan and place (uncovered) in the oven until the skin is crisp and the chicken is warmed through. Be careful not to leave the chicken in the oven for too long or it will dry out.
How to Use Leftover Chicken
Shred the leftover meat and use the cooked chicken in casseroles (like Chicken Spaghetti, Chicken Noodle Casserole or Chicken and Stuffing Casserole), in soups (like Chicken Tortilla Soup or Brunswick Stew), in stuffed potatoes, in Southern Chicken Salad, in Chicken Enchiladas, for Chicken Pot Pie, or on top of Caesar Salad. So many delicious options!
Tips for the Best Roast Chicken
- Bring the chicken to room temperature for about 30 minutes before roasting in order to ensure even cooking.
- 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.
- Truss the chicken. This only takes a minute or two, but tying together the chicken legs with twine and tucking the wings underneath helps the chicken cook evenly.
- Season liberally. Don’t be shy with the salt and pepper. This is a big piece of meat, so you want to add plenty of flavor by using enough seasoning both inside and outside the bird.
- For the juiciest meat, allow the chicken to rest for at least 10 minutes before carving.
- Don’t omit the butter. The butter on the outside helps to make sure that the exterior is perfectly crispy and golden brown, and it also adds great flavor.
- Use additional fresh herbs as a garnish (shown here) just before serving.
Recipe Variations
- 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 vegetables 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.
- Additional Herbs: Use fresh basil or parsley in addition to the rosemary and thyme.
More Dutch Oven Chicken Recipes
- Chicken Bog {Dutch Oven Chicken and Rice}
- Dutch Oven Chicken Curry
- Farmhouse Chicken and Dumplings
- Amish Chicken and Noodles
- Dutch Oven Deep Fried Chicken
Dutch Oven Chicken
Crisp on the outside, juicy on the inside, this Dutch Oven Chicken is a versatile, easy dinner idea!
Ingredients
- 1 whole chicken (about 4-5 pounds), giblets removed
- Kosher salt and 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
- Kitchen twine
Instructions
-
Allow chicken to sit on the counter for about 30 minutes to come to room temperature. Preheat oven to 375 degrees F. Lightly coat the bottom of a Dutch oven with vegetable oil.
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Pat chicken dry with paper towels. Season the inside cavity of the chicken liberally with salt and pepper. Stuff 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!
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Tie the legs together with kitchen twine and tuck the wings underneath the bird. Place the chicken (breast-side up) in the Dutch oven.
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Drizzle or brush the melted butter over the outside of the chicken. Season liberally all over with salt and pepper. Place the lid on the Dutch oven.
-
Bake the chicken covered at 375 degrees F for 55 minutes. Carefully remove the lid (steam will escape), increase the oven temperature to 400 degrees F, and cook for an additional 15-20 minutes uncovered, or until the skin is golden brown. The chicken is done when a thermometer inserted in the thickest part of thigh reads 170°-175°.
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Remove chicken from the pot and allow to rest for 10-15 minutes before carving.
Recipe Notes
- Bring the chicken to room temperature for about 30 minutes before roasting in order to ensure even cooking.
- 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.
- Truss the chicken. This only takes a minute or two, but tying together the chicken legs with twine and tucking the wings underneath helps the chicken cook evenly.
- Season liberally. Don’t be shy with the salt and pepper. This is a big piece of meat, so you want to add plenty of flavor by using plenty of seasoning both inside and outside the bird.
- For the juiciest meat, allow the chicken to rest for at least 10 minutes before carving.
- Don’t omit the butter. The butter on the outside helps to make sure that the exterior is perfectly crispy and golden brown, and it also adds great flavor.
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