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a dutch oven with a whole roasted chicken with carrots and onions around it

Dutch Oven Roasted Chicken

This juicy, tender whole chicken is roasted to perfection in a Dutch oven with crispy golden skin and rich, herb-infused flavor. A simple one-pot meal that’s perfect for Sunday dinner or meal prep!
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 5 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 4-5 lb whole chicken
  • 1 med onion cut into bigger pieces
  • 3 whole carrots chopped into bigger pieces
  • 3 cloves garlic peeled
  • 2 ribs celery chopped bigger
  • 1 tbsp thyme fresh or dried
  • 2 leaves bay leaves
  • 1 whole lemon (optional) cut into wedges
  • 1/4 cup butter softened
  • Salt and Pepper

Equipment

  • 1 Dutch Oven

Method
 

  1. Preheat oven to 350 degrees
  2. Rinse the chicken with water inside and out. Pat dry with paper towel
  3. Add lemon and to inside the chickens cavity
  4. Place chicken in Dutch oven. Put chopped up vegetables, and garlic around and in it.
  5. Smear the soften butter all over on the skin of the chicken that is on the top.
  6. Sprinkle with thyme and salt and pepper.
    Add the Bay leaves.
  7. Add 1/2 cup water to the bottom of the Dutch oven
  8. Place lid on the Dutch oven and cook for 60-90 minutes depending on the size of chicken.
  9. Remove the lid and let roast until the internal temperature reaches 165℉
  10. Remove from Dutch oven and let sit for 5-10 minutes before cutting.

Notes

Tip: Save all the carcass(bones) and drippings. This makes wonderful chicken broth.