Dutch Oven Roast Chicken
My recipe for Dutch Oven Roast Chicken will be the juiciest roast chicken recipe you’ve ever had! We liberally season a whole chicken with a quick spice rub and roast it in a dutch oven over veggies and potatoes until perfectly cooked.
This roast chicken is a show-stopping dish that’s perfect for entertaining or a cozy weeknight dinner. The skin says crispy while the meat is incredibly flavorful and juicy–the perfect combination!
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The Best Dutch Oven Roast Chicken Recipe
There is something so cozy and comforting about roast chicken. It’s the perfect Sunday meal or a recipe that I pull out when we have company. I love serving it over mashed potatoes with a big salad–an easy and delicious dinner party menu.
If you’re a novice cook and intimidated to start learning recipes, a simple roast chicken recipe is a must-master. Recipes don’t have to be complicated to be utterly delicious! Roasting the chicken in a pre-heated dutch oven cooks it evenly from all sides and keeps it from drying out. You’ll never have dry chicken again!
This recipe is mostly hands-off and your oven does most of the work. What you end up with is a juicy chicken and roast veggies alongside that have cooked in the chicken drippings–so good! This is truly a complete meal that comes together in no time at all.
When I make roast chicken, typically spatchcock it, but this recipe yields equally juicy chicken without the extra work!
How to Make Dutch Oven Roast Chicken
If you invest in one piece of kitchen equipment, I highly recommend that it be a dutch oven! It’s one of my most used pieces in everything from pasta recipes to braising.
Tools Needed
Step-by-Step Photos & Instructions
- Prep the chicken. Remove any giblets or neck pieces from the cavity of your chicken, then pat it dry all over with paper towels. Set the chicken on a rimmed baking sheet lined with parchment paper.
- Make the spice rub. In a small bowl, mix together the kosher salt, pepper, paprika, thyme, and sage. Season the chicken liberally all over, inside and out, with the seasoning mixture. Transfer the chicken on the baking sheet to the fridge uncovered for 8-24 hours.
- Preheat your dutch oven. Preheat an oven to 400 F. Place a large dutch oven with the lid in the oven to preheat for 30 minutes.
- Stuff the chicken. Remove the chicken from the fridge. Stuff the cavity with the lemon halves, garlic head, and rosemary sprigs. Truss the legs and tuck the wings behind the body.
- Prep the veggies. In a mixing bowl, toss the onions, carrots, and potatoes with half of the melted butter. Season liberally with salt and pepper. Carefully remove the dutch oven from the oven and remove the lid. Spread the veggies into the bottom of the dutch oven and place the chicken on top. Brush the top of the chicken all over with the rest of the melted butter.
- Roast the chicken. Cover the dutch oven and return to the oven for 35 minutes. Uncover, increase the heat to 425 F and cook for another 30-40 minutes, until the chicken registers 165 F on an instant read thermometer. Let the chicken rest for 15 minutes before slicing and serving with the veggies.
Recipe Tips & Tricks
Use the right sized dutch oven. While a 4 or 5 qt dutch oven would fit your chicken, you want to make sure the pot isn’t overcrowded when you add in your veggies. I recommend using a 6-7 qt round or oval dutch oven.
Buy the good chicken. This is a really simple recipe with limited ingredients, so spring for the good chicken. I typically buy an organic air-chilled whole chicken when making dutch oven roast chicken.
Always use a thermometer. I provide estimated cooking times, but the best way to ensure that your chicken is fully cooked is to use a thermometer! This also helps you not overcook the chicken.
Broil the chicken for crispier skin. If you want your skin extra browned and crispy, broil is for the last 3-5 minutes until deeply golden brown all over.
What to Serve with Dutch Oven Roast Chicken
While this recipe is basically a whole meal in itself, you can never go wrong with more sides or a salad. Here are some of my favorite recipes to serve with dutch oven roast chicken:
- Little Gem Caesar Salad
- Italian Chopped Salad
- Spinach and Feta Orzo
- Roasted Veggie Pasta Salad
- Best Ever Corn on the Cob
And it’s definitely not dinner without dessert! My favorite new dessert is this Guinness Chocolate Bundt Cake and it’s a total show-stopper. Perfect for a dinner party!
Storage Instructions
My favorite part of making dutch oven roast chicken is having leftovers! They reheat really well and leftover chicken can be chopped or shredded and used in salads, wraps, etc.
Storage: Cut up the chicken into pieces. Store the leftover chicken and vegetables in an airtight container in the fridge for up to 5 days.
Reheating instructions: Pop a piece of chicken or two and some veggies in the microwave in 30-second increments, until warmed through. Or, reheat over medium heat in a small skillet or on a baking sheet in a 350-degree oven for 10-15 minutes.
If you master any one recipe, let it be this Dutch Oven Roast Chicken! It’s the perfect recipe for entertaining or for a special Sunday dinner. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Dutch Oven Recipes to Try
Dutch Oven Pulled Pork
Pasta alla Genovese
Red Wine Braised Short Ribs
Red Beans and Rice
Dad’s Sunday Sauce
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Whole Dutch Oven Roast Chicken
Ingredients
- 1 – 4-5 lb whole chicken
- 1 1/2 tablespoons kosher salt
- 1 teaspoon cracked black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon dried rubbed sage
- 1 lemon, cut in half
- 1 head of garlic, cut in half lengthwise
- 2 sprigs fresh rosemary
- 6 tablespoons unsalted butter, melted
- 1 yellow onion, chopped
- 2 carrots, roughly chopped
- 1 1/2 lbs baby yellow potatoes, halved
Instructions
- Prep the chicken. Remove any giblets or neck pieces from the cavity of your chicken, then pat it dry all over with paper towels. Set the chicken on a rimmed baking sheet lined with parchment paper.
- Make the spice rub. In a small bowl, mix together the kosher salt, pepper, paprika, thyme, and sage. Season the chicken liberally all over, inside and out, with the seasoning mixture. Transfer the chicken on the baking sheet to the fridge uncovered for 8-24 hours.
- Preheat your dutch oven. Preheat an oven to 375 F. Place a large dutch oven with the lid in the oven to preheat for 30 minutes.
- Stuff the chicken. Remove the chicken from the fridge. Stuff the cavity with the lemon halves, garlic head, and rosemary sprigs. Truss the legs and tuck the wings behind the body.
- Prep the veggies. In a mixing bowl, toss the onions, carrots, and potatoes with half of the melted butter. Season liberally with salt and pepper. Carefully remove the dutch oven from the oven and remove the lid. Spread the veggies into the bottom of the dutch oven and place the chicken on top. Brush the top of the chicken all over with the rest of the melted butter.
- Roast the chicken. Cover the dutch oven and return to the oven for 35 minutes. Uncover, increase the temperature to 425 F, and cook for another 30-40 minutes, or until the chicken registers 165 F on an instant read thermometer. Let the chicken rest for 15 minutes before slicing and serving with the veggies.
Rate & Review This Recipe
Seems like timing is off on the cook. Chicken was over temp and the veggies were mushy. I guess I would either turn down the initial temp and then turn up at the end to brown the skin or I would cut the cook time almost in half.
Hi! This recipe has been tested by myself and several other employees before bringing it to you. As I mention in my recipes, I give estimates for cook times but the best way to make sure your chicken is cooked well is to use a thermometer. That’s why I give a timing range, but really recommend that you pull the chicken when it reaches 165 F. As for the veggies, I recommend cutting the pieces larger–hope that helps for next time!