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Dutch Oven Chicken

Crisp on the outside, juicy on the inside, this Dutch Oven Chicken is a versatile, easy dinner idea!
Course Dinner
Cuisine American
Keyword dutch oven chicken, roast chicken, whole roasted chicken
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 2 hours 10 minutes
Servings 4 people
Calories 578kcal
Author Blair Lonergan


  • 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


  • 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.
  • 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!
  • 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. 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°.
  • Remove chicken from the pot and allow to rest for 10-15 minutes before carving.


  • 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.


Serving: 1/4 of the chicken | Calories: 578kcal | Carbohydrates: 1g | Protein: 46g | Fat: 43g | Saturated Fat: 14g | Cholesterol: 199mg | Sodium: 222mg | Potassium: 463mg | Fiber: 1g | Sugar: 1g | Vitamin A: 577IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 2mg