This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you
Roasted chicken in a Dutch oven is classic, simple and perfect for a cozy Sunday dinner weekend meal, or for meal prep for the week ahead. In this blog post I will share How roasting a chicken in a Dutch oven, makes the moist, crispy, and tender. Saving the carcass and vegetables to make broth as well. You can find my step by step recipe on how to make Slow Cooker Chicken Bone Broth I hope you find it helpful.
Learning how to properly roast a chicken is a wonderful kitchen skill to master. Impress guests with a delicious meal, or save money buy meal prepping for the week. This step by step recipe for whole roasted chicken in a dutch oven will be perfect for any chicken recipe or meal.
If you want to learn more about new ways to save money at the grocery store I made a blog post with 15 Grocery Money Saving Tips You Haven’t Thought Of. I hope you check it out.
What You Will Need:
Whole Chicken – 4-5 lbs chicken works best. Just make sure it fits in the dutch oven you are using with room for the vegetables.
Onion – Regular yellow onion works great!
Garlic – Nothing is better than fresh garlic 3-4 cloves helps to give this chicken a wonder flavor.
Thyme – Thyme is the perfect chicken herb. Fresh or dried, either works.
Bay Leaf – Rounds out and deepens the flavors. Everything tastes better with a bay leaf.
Carrots, & Celery – Both add wonderful flavor to the chicken, Use as a side dish, or save to make broth afterwards.
Butter – This is the secret to the crispy golden brown skin.
Lemon – This is optional but I like to add a few wedges in the cavity.
As you can see roasting a flavorful chicken only take a few simple pantry staples.
Equipment You Will Need:
Not much is needed for this Dutch oven Roasted Chicken except for a Dutch Oven – I have a 6 quart dutch oven, anything smaller will probably be too small. The one I have is a discontinued pioneer women dutch oven but this one is pretty much the same.
Why is Using a Dutch Oven the Best Way to Roast a Chicken
Even and Consistent Heat – Dutch ovens are made of thick, heavy cast iron (often enameled), which distributes and retains heat evenly. This ensures your chicken roasts uniformly — no dry breasts or undercooked thighs.
Juicer Chicken with Less Effort – The tight-fitting lid traps moisture and creates a mini steam oven, keeping the chicken incredibly juicy without constant basting. You get moist, tender meat with less hands-on work.
Crispy Skin and Tender Meat – Start roasting covered to lock in moisture, then uncover toward the end for that irresistible golden, crispy skin. You get the best of both worlds in one pot.
One Pot Meal – You can roast your chicken right on top of vegetables like carrots, onions, and potatoes. They soak up the chicken drippings, becoming rich and flavorful, no extra pans needed.
Tips to Get a Perfect Dutch Oven Chicken:
Make sure to have a dry chicken – pat dry with paper towel. This helps the skin become more crispier.
Season inside and out – add lemons, onions garlic and herbs to the inside the cavity of the chicken as well as the outside.
Put the Chicken in Breast Side Down – This I find is the secret to juicy and tender chicken breast.
Add Butter to the skin – this helps the skin become crispy as well ads flavor to the chicken
Uncover the last 20-30 minutes – to get that golden brown color, after the chicken roasted with the lid on. Remove the lid and let roast for anther 20-30 minutes.
Use a meat thermometer – 165°F (74°C) in the thickest part of the breast, 175°F (79°C) in the thigh, This ensures it’s fully cooked but still juicy.
Let the chicken rest before cutting – Rest the chicken for 10–15 minutes after removing it from the oven. This helps the juices redistribute, so they don’t run out when you carve.
Dutch Oven Roasted Chicken
Ingredients
Equipment
Method
- Preheat oven to 350 degrees
- Rinse the chicken with water inside and out. Pat dry with paper towel
- Add lemon and to inside the chickens cavity
- Place chicken in Dutch oven. Put chopped up vegetables, and garlic around and in it.
- Smear the soften butter all over on the skin of the chicken that is on the top.
- Sprinkle with thyme and salt and pepper.Add the Bay leaves.
- Add 1/2 cup water to the bottom of the Dutch oven
- Place lid on the Dutch oven and cook for 60-90 minutes depending on the size of chicken.
- Remove the lid and let roast until the internal temperature reaches 165℉
- Remove from Dutch oven and let sit for 5-10 minutes before cutting.
Notes
Roasting a chicken in a Dutch oven is more than just a simple recipe, it’s a cozy, budget-friendly way to feed your family well. This one-pot meal delivers juicy, flavorful meat with minimal effort, making it a reliable go-to for weeknight dinners, Sunday meals, or meal prep for the week ahead.
Leftovers can easily be transformed into comforting soups, sandwiches, chicken salad, or even a hearty pot pie. It’s a timeless comfort meal that stretches your grocery dollar while keeping everyone at the table happy and full. Once you try roasting a whole chicken in your Dutch oven, you’ll want to make it part of your regular rotation — simple, satisfying, and endlessly versatile.
I have another great recipe for Honey Garlic Chicken thighs with vegetables that is made in a cast iron skillet. You should give this one a try as well.
Thanks for stopping by the farm kitchen today! Whether you’re cooking for your family or meal prepping for the week, I hope this recipe makes your life just a little easier (and tastier).
Happy cooking, friend. I’m so glad you’re here.
About the Author
Leave a Comment