Simple Dutch Oven Chicken

Top down of a whole roasted chicken inside a dutch oven.

This simple Dutch oven chicken recipe makes a high protein meal that's full of flavor. The leftovers taste just as good as the meal itself!

Prep Time10

Cook Time1 30

Resting Time10

Total Time1 50

Servings: servings

Calories: 214kcal

Author: Laura Miner

Equipment

1 Dutch Oven

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.

Nutrition