Dutch Oven Whole Roast Chicken – Food Millions

August 18, 2022

Dutch Oven Whole Roast Chicken

Dutch Oven Whole Roast Chicken! Have you ever used a Dutch oven to cook a full chicken? It’s a quick and easy way to keep the chicken moist while yet getting that crispy, golden-brown exterior. In my house, this Dutch Oven Whole Roast Chicken is a favorite!

I also like how it’s a terrific one-pot supper. Simply toss in a few potatoes, onions, carrots, and parsnips, then top with roasted chicken, and dinner is ready!

Don’t be intimidated by roasting a whole chicken! It’s quite simple, and while it does take some time to thoroughly cook, the majority of the time is spent in the oven with your hands off. You’ll be amazed at how juicy, tender, and moist the chicken becomes when you use this method!

This is my favorite roast chicken dish. Cooking the chicken in a dutch oven keeps it juicy and tasty while also giving it that amazing golden-brown, crispy exterior.

Dutch Oven Whole Roast Chicken

 

What I like best about this roast chicken dish is:

 

dutch oven

INGREDIENTS

 

Whole Roast

HOW TO MAKE THE BEST Dutch Oven Whole Roast Chicken

  • Before applying to season, completely dry the whole chicken with a paper towel. When roasted, this aids in achieving a crispier skin.

  • Then, in a separate bowl, combine olive oil, Italian seasoning, salt, and pepper to make the seasoning mixture. Smear the seasoning mixture all over the chicken, inside and out, including the cavity.

  • Stuff half of the apples, half of the onion, and half of the garlic into the cavity of the chicken. Next, truss the chicken by tying the wings and legs together with kitchen string so that they stay near the body. This ensures that the entire chicken is cooked evenly.

  • Then, in a large mixing bowl, toss the remaining vegetables (carrots, apples, onions, garlic, and potatoes) with lemon juice, 1 tablespoon of melted butter, and the remaining veggies (carrots, apples, onions, garlic, and potatoes).

  • Place the whole chicken on top of the vegetables, which should be properly distributed on the bottom of the Dutch oven. Make sure the chicken breasts are facing up. Brush the remaining tablespoon of melted butter all over the outside of the chicken. In a preheated 400 F oven, roast the chicken for 30 minutes with the lid closed.

  • Remove the lid and cook for an additional 20-25 minutes, or until the internal temperature replace the whole chicken on top of the vegetables, and distribute them properly in the bottom of the Dutch oven.
    He’s 165 degrees Fahrenheit. Stick a meat thermometer into the thickest section of the breast to check the internal temperature.

  • Because the chicken is still cooking gradually owing to the residual heat, remove the Dutch oven from the oven and let it aside for at least 10 minutes before serving.

 

Roast Chicken

HOW TO SERVE ROASTED WHOLE CHICKEN

Serve the roasted chicken with the pan veggies, parsley, and a drizzle of the pan juices on top. When there aren’t enough mouths to enjoy a whole roast turkey, this recipe is great to serve for a small, personal Thanksgiving lunch.
 
 

LEFTOVER ROAST CHICKEN APPLICATIONS

  • Add it to your pasta. Serve it with a creamy alfredo sauce with spinach and mushrooms, or baked chicken spaghetti.
  • Serve it as a salad dressing. Check out my other salad recipes, including a Mediterranean chickpea wedge salad with hummus dressing.
  • Make a pizza with it. 30-minute BBQ chicken pizza is a personal favorite of mine.
  • In a baked potato, stuff it with it. Baked potatoes packed with BBQ chicken are a delicious option.
  • It’s great in a soup or a stew. It’s great in soups like lemon chicken orzo or Indian butter chicken.

TIPS FOR MAKING WHOLE ROAST CHICKEN

  • To acquire extra crispy skin, follow these steps: For extra crispy skin, pat the chicken dry first. Refrigerate the dry chicken, uncovered on a platter, overnight for even crispier skin.
  • How to achieve crispy charred skin: After the chicken has finished roasting, broil it on high for 3-5 minutes to get crispy blackened skin. When broiling, though, be sure to check it frequently because things move quickly and a minute might mean the difference between properly browned and burnt.
  • Because oven temperatures might vary, use a meat thermometer to check for doneness; the thickest section of the thigh should reach 165 degrees F.
 

Recipe FAQs

What size Dutch oven should I get?
A 7 to 8-quart Dutch oven, preferably oval-shaped, would be enough.
 
What size chicken should I get?
Approximately 5 lbs.
 
How long should the chicken be cooked?
Per pound, 20 minutes. The last 30 minutes of cooking should be uncovered to crisp up the skin. Tent those portions with aluminum foil if they’re browning too quickly.
 
Is it better to cook covered or uncovered?
First covered, then unveiled. Depending on the size of the chicken, cook it covered for 50 to 85 minutes. The last 30 minutes of cooking should be uncovered. Cooking time should be adjusted per pound (20 minutes per pound). In the recipe card below, look for “Cook Times” under “Recipe Notes.”
 
Do I have to baste the chicken?
No, basting it will keep the skin wet and prevent it from crisping up. You can use aluminum foil to tent portions of the skin that are browning too much.
 

INGREDIENTS

  1. 1 whole chicken (3 lbs.)
  2. olive oil, 2 tablespoons
  3. 1/2 tbsp. seasoning (Italian)
  4. 1 tsp salt
  5. 1/2 tbsp black pepper, freshly ground
  6. 1 apple,
  7. ced
  8. 1 large, thinly sliced yellow onion
  9. 1 cut-in-half head of garlic
  10. 1/2 tbsp lemon juice
  11. 2 TBS BUTTER (DIVIDED)
  12. 2 carrots, peeled and cut into 2-inch lengths
  13. 1 medium peeled and cubed potato
  14. 1 tsp. finely chopped parsley

INSTRUCTIONS

  • Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Allow the chicken to come to room temperature (approximately 30 minutes) before frying it. Before seasoning, completely dry the whole chicken with a paper towel. When roasted, this aids in producing extra crispy skin.
  • Add the olive oil, Italian seasoning, salt, and pepper to a small mixing bowl and stir to blend with a spoon. Apply the seasoning mixture liberally to the inside and outside of the chicken. To make things easier, wear disposable gloves. Ensure that the seasoning is evenly distributed across the entire bird, including the cavity.
  • Stuff half of the apples, half of the onion, and half of the garlic into the cavity of the chicken.
  • Truss the chicken by tying the wings and legs together with kitchen string so that they stay close to the body. This ensures that the entire chicken is cooked evenly.
  • Combine lemon juice, 1 tablespoon melted butter, and the remaining veggies in a large mixing dish (carrots, apples, onions, garlic, and potatoes). Toss everything together.
Continue with steps
  • Inside the Dutch oven, evenly distribute the vegetables and set the whole chicken on top. Make sure the chicken breasts are facing up. Brush the remaining tablespoon of melted butter all over the outside of the chicken. Roast the chicken for 30 minutes with the cover closed.
  • Remove the lid and cook for another 20-25 minutes, or until the internal temperature reaches 165F. Stick a meat thermometer into the thickest section of the breast to check the internal temperature.
  • Turn on the broil setting to HI and cook for an additional 5 minutes in the oven to make the chicken skins extra crispy and golden. Extra melted butter should be applied to the skin.
  • Because the chicken is still cooking gradually owing to the residual heat, remove the Dutch oven from the oven and let it aside for at least 10 minutes before serving.
  • Serve with the vegetables on top, a sprinkling of parsley, and a drizzle of pan juices.
 
 
MORE CHICKEN RECIPES

Dutch Oven Whole Roast Chicken

Dutch Oven Whole Roast Chicken! Have you ever used a Dutch oven to cook a full chicken? It’s a quick and easy way to keep the chicken moist while yet getting that crispy, golden-brown exterior. In my house, this Dutch Oven Whole Roast Chicken is a favorite!
Prep Time 20 mins
Cook Time 1 hr 40 mins
Total Time 2 hrs
Course dinner, Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 1 whole chicken 3 lbs.
  • 2 tablespoons olive oil
  • ½ tbsp seasoning Italian
  • 1 tsp salt
  • ½ tbsp black pepper freshly ground
  • 1 apple
  • ced
  • 1 large thinly sliced yellow onion
  • 1 cut-in-half head of garlic
  • ½ tbsp lemon juice
  • 2 TBS BUTTER DIVIDED
  • 2 carrots peeled and cut into 2-inch lengths
  • 1 medium peeled and cubed potato
  • 1 tsp. finely chopped parsley

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Allow the chicken to come to room temperature (approximately 30 minutes) before frying it. Before seasoning, completely dry the whole chicken with a paper towel. When roasted, this aids in producing extra crispy skin.
  • Add the olive oil, Italian seasoning, salt, and pepper to a small mixing bowl and stir to blend with a spoon. Apply the seasoning mixture liberally to the inside and outside of the chicken. To make things easier, wear disposable gloves. Ensure that the seasoning is evenly distributed across the entire bird, including the cavity.
  • Stuff half of the apples, half of the onion, and half of the garlic into the cavity of the chicken.
  • Truss the chicken by tying the wings and legs together with kitchen string so that they stay close to the body. This ensures that the entire chicken is cooked evenly.
  • Combine lemon juice, 1 tablespoon melted butter, and the remaining veggies in a large mixing dish (carrots, apples, onions, garlic, and potatoes). Toss everything together.
  • Continue with steps
  • Inside the Dutch oven, evenly distribute the vegetables and set the whole chicken on top. Make sure the chicken breasts are facing up. Brush the remaining tablespoon of melted butter all over the outside of the chicken. Roast the chicken for 30 minutes with the cover closed.
  • Remove the lid and cook for another 20-25 minutes, or until the internal temperature reaches 165F. Stick a meat thermometer into the thickest section of the breast to check the internal temperature.
  • Turn on the broil setting to HI and cook for an additional 5 minutes in the oven to make the chicken skins extra crispy and golden. Extra melted butter should be applied to the skin.
  • Because the chicken is still cooking gradually owing to the residual heat, remove the Dutch oven from the oven and let it aside for at least 10 minutes before serving.
  • Serve with the vegetables on top, a sprinkling of parsley, and a drizzle of pan juices.

Notes

What size Dutch oven should I get?
  • A 7 to 8-quart Dutch oven, preferably oval-shaped, would be enough.
What size chicken should I get?
  • Approximately 5 lbs.
How long should the chicken be cooked?
  • Per pound, 20 minutes. The last 30 minutes of cooking should be uncovered to crisp up the skin. Tent those portions with aluminum foil if they’re browning too quickly.
Is it better to cook covered or uncovered?
  • First covered, then unveiled. Depending on the size of the chicken, cook it covered for 50 to 85 minutes. The last 30 minutes of cooking should be uncovered. Cooking time should be adjusted per pound (20 minutes per pound). In the recipe card below, look for “Cook Times” under “Recipe Notes.”
Do I have to baste the chicken?
  • No, basting it will keep the skin wet and prevent it from crisping up. You can use aluminum foil to tent portions of the skin that are browning too much.
Keyword Dutch Oven chicken, Dutch Oven Whole Roast Chicken

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