Dutch Oven Chicken
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For a simple weeknight dinner or a recipe to make you a meal prep master, make this simple Dutch oven chicken recipe. It’s a high protein dinner that’s full of flavor, and the leftovers taste just as good as the meal itself!
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Dutch Oven Chicken Recipe
I’m of a mind that a simple roasted chicken is by far the most underrated meal there is. The meat is juicy and tender, and it pairs well with so many different side dishes!
So, if it’s such a tasty meal, why aren’t more people roasting chickens? Well, I think it’s because oven roasting uses dry heat, which then causes the meat to be dry. But I have a solution- cook the chicken in a Dutch oven!
By cooking the chicken in a heavy, oven-safe pot with a lid, the moisture stays inside of the meat instead of escaping! Honestly, the flavor is better, too. I can’t explain why – it’s just a fact.
Why You’ll Love This Recipe
- Your entire house will smell amazing. Skip a trip to Boston Market – home cooked meals are a big winner winner chicken dinner!.
- It’s a one-pot wonder! Your entire meal is made in one pot, so clean up is a snap!
- You can use the bones to make an amazing Instant Pot chicken broth.
- Super simple to customize. the veggies to suit Whole30, GF, AIP, and Keto ways of eating.
And this simple Dutch Oven Roasted Chicken is absolutely wonderful. It’s a complete Whole30 and Paleo meal, bursting with savory flavor that’s super comforting and cozy. Sold yet? Good.
Other Favorite Dutch Oven Recipes: German Pork & Sauerkraut, Dutch Oven Pork Loin, and Easy Beef Stew.
Ingredients and Substitutions
- bone-in roasting chicken. I use pastured, hormone-free, humanely raised chicken from Porter Road.
- vegetables: This is where the customization comes in. I use carrots, potatoes, garlic, and red onions, but use what your family loves! Other veggies that roast well include celery, sweet potatoes, and any other root vegetable.
- lemon. Please use fresh lemon and not just concentrated juice! It brightens and livens up the dish so much. It’s absolutely wonderful!
- ghee. Ghee is a Whole30 and Paleo compliant butter substitute, and it gives the dish so much lovely richness. It’s also my secret to extra crispy chicken skin. You can use unsalted butter or even plant-based (dairy free butter) if that suits you better.
- poultry seasoning: I use a blend of onion powder, garlic powder, ground coriander, dried rosemary, paprika, dried mustard, salt, and black pepper. I also add a tiny pinch of cayenne for a bit of heat. Aldi sells a sugar-free poultry seasoning, if buying a store-bought blend works best for you.
How to Make Dutch Oven Chicken
Scroll to the recipe card for the full step by step instructions! ⬇️
- Preheat the oven, and prep the chicken and vegetables.
While your oven is preheating, quarter the potatoes and onions, and cut the carrots into 2-3 inch pieces. Slice the lemon. Take half of the onions, garlic, and lemon, and put those inside the cavity of the chicken.
I prefer to truss chicken to hold the ingredients in the cavity, but it’s an optional step. One of the benefits of a Dutch oven is that it cooks the contents evenly. So, don’t worry one bit if you’d rather skip this step.
Tip: Be generous with the ghee. Slather all sides of the chicken with ghee, including under the breast skin too. It's the secret to creating super crispy skin!
- Grease the inside of the Dutch oven, then add the vegetables and chicken.
Before you add any food to the Dutch oven, spray or rub a bit of ghee or olive oil along the bottom and sides. You don't need much, just enough to make sure the roasted veggies don't stick.
Arrange the veggies first, then place the seasoned chicken on top. No liquid is needed. The chicken will produce enough liquid as it cooks to ensure a wonderful broth for the veggies to simmer in.
- Cover the Dutch oven and cook the bird for 1 hour.
After an hour of roasting, remove the lid. The chicken will need another 30 minutes of cook time, but removing the lid allows moisture to escape, causing the skin to become crispy.
- Test the chicken for doneness.
Use a meat thermometer to check the temperature of the Dutch oven roast chicken. Do this by inserting the probe into the thickest part of the thigh, without letting it touch the bone.
Per Food Safety standards, roasted chicken is safe to eat when it reaches an internal temperature of 165°F. However, to prevent overcooking, you can remove it when the internal temperature reaches 163°F. Due to carryover cooking, food continues to cook for a few minutes as it rests.
If you don't have a meat thermometer, you can check the chicken for doneness by making a slice along the leg. If the juice runs clear, it is most likely cooked through.
After removing it from the oven, allow the meat to rest for about 10-15 minutes before slicing.
Tips for Success
Your chicken dinner will taste the best if you follow these tips:
- Before cooking, check to be sure to use a chicken that will fit into your Dutch oven. You will need one that holds at least 6 quarts.
- Be sure the chicken is completely dry inside and out before you season it.
- Spray or lightly oil the inside of the Dutch oven. This will prevent the veggies from sticking.
- Be sure to leave enough room inside the pot. You need to be able to place the lid on top.
- For extra flavor, add fresh herbs like rosemary sprigs and parsley to the chicken cavity.
Storing Leftovers
Use your leftovers to make sandwiches or lettuce wraps, or make full meals like Pesto Chicken Casserole or Chicken Fajita Stuffed Peppers! And always, always, use the bones to make homemade chicken broth!
Dutch Oven Chicken Recipe FAQ
The time to cook a whole bone-in chicken will vary, depending on the size of the bird and your oven temperature. A general guideline is to roast chicken for 20 minutes per pound with an oven temperature of 350°F. For Dutch oven chicken, with the oven set to 375°F., a 3.5 pound chicken takes about 90 minutes to cook.
I'd love to hear about your experience making this recipe! Please leave a comment and rating below!
Simple Dutch Oven Chicken
Equipment
Ingredients
- 3½ pounds bone-in fryer chicken
- 3 tablespoons ghee clarified butter, or regular butter
- 1-2 tablespoons poultry seasoning homemade or store-bought
- 3 large carrots
- 4 medium potatoes any variety
- 1 red onion
- 3-4 cloves garlic
- 1 large lemon
Poultry Seasoning
- 1 tablespoon onion powder
- 1½ teaspoons garlic powder
- 1½ teaspoons ground coriander
- 1 teaspoon dried rosemary
- ½ teaspoon paprika
- ½ teaspoon mustard powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper optional
Instructions
- Preheat the oven to 375°F (190°C).
- Meanwhile, if using homemade poultry seasoning, measure the ingredients into a small dish. Stir well to combine.
- Quarter the potatoes (peel if desired) and onion, and cut the carrots into 3-inch pieces. Mince the garlic, and cut the lemon into thick slices or wedges.
- Use paper toweling to pat the chicken dry, inside and out. Using clean hands, spread the ghee all over the chicken skin and under the breast skin (this is the key to crispy chicken skin). Put half of the lemon, half of the garlic, and half of the onion inside the chicken cavity. If desired, truss the chicken. *The Dutch oven does a great job of holding in moisture, so trussing isn't necessary.Sprinkle the outside of the chicken generously with poultry seasoning.
- Spray or lightly oil the inside of the Dutch oven to prevent food from sticking. Arrange the vegetables in the pot first, then set the chicken on top of the vegetables. *Be sure to leave enough room to place the lid on the Dutch oven.
- Cover and bake in the oven for one hour. Open the oven door, remove the lid from the Dutch oven, and continue cooking with the lid off for another 30-35 minutes. If you like the skin a little extra crispy, turn on the broiler and broil the chicken for about 2 minutes.
- To test the chicken for doneness, insert a meat thermometer into the thickest portion of the thigh, being sure not to let the probe touch any bones.The chicken is safe to eat when it reaches an internal temperature of 165℉. *Because of carryover cooking, you can remove the dish from the oven when the internal temperature is 163℉
- Remove the Dutch oven chicken from the oven and transfer the bird to a cutting board to rest for at least 10 minutes before slicing and serving.
Notes
- Before cooking, check to be sure to use a chicken that will fit into your Dutch oven.
- Substitute any other root vegetables you like. Parsnips, beets, turnips, and sweet potatoes all work well.
- To store leftovers: Transfer leftover chicken and vegetables to an airtight container or bag. Store in the refrigerator for 3-4 days.
- Repurpose leftover chicken in Chicken & Rice Soup, or make a healthy Chicken Salad!
- You can also air fry a whole chicken! Use my air fryer chicken recipe.
