Dutch Oven Roasted Whole Chicken

Who does not like roasted chicken, that is juicy, flavorful and very easy to make? My whole family loves this dutch oven roasted chicken recipe, and I love it even more because it is low afford, very tasty and can be stretched out for a few days.

If you ask me what meat I buy more often, I can for sure say it is a whole chicken. Buying whole chicken is not just economical (just look at the price at a package of chicken breasts and compare it to the price of a whole chicken), it is usually more fresh and gives us more options as we all love different parts of the chicken ( I am team legs and wings).

I mostly love roasting my whole chicken using my dutch oven. I always use olive oil, butter, lemon, poultry herbs, and simple seasonings. You can easily add other things here, like potatoes, carrots, parsnips. But I am showing you the simplest way - just a whole chicken, well seasoned, super juicy and flavorful.

You can find the ingredients quantities and the step-by-step instructions in the recipe card at the end of this post.

Before I got my dutch oven pot, I used to do spatchcock chicken or roast it whole in oven bag. I still love those recipes and they work perfect every time. When I do not feel like using my oven (summer months), I often roast the whole bird in the air fryer, especially if it is not very big. Now, you can tell I for sure buy whole chicken quite often.

But cooking whole chicken in the dutch oven is so far my favorite method. Oh, and if you love broth, you can also use your dutch oven to boil the whole chicken (no cutting required). If you do not have one, I encouraging you getting one soon. I am in love. You can bake, roast, boil, fry in it.

How I make whole chicken in dutch oven

This is a quick recipe overview with the step-by-step images. You can find the full detailed recipe in the recipe card.

Step 1. Prep the chicken.

Step 2. Place the chicken in the dutch oven, add butter and more herbs.

Step 3. Bake covered for about 1 hour and 30 minutes at 375℉.

Can I use leftovers to make the chicken noodle soup?

Yes, absolutely. I often do it myself. It makes me so happy to have an easy and healthy homemade dinner already planned even for the next day too. On the day I roast the chicken, we have the fresh chicken with mashed potatoes and vegetables, such as roasted golden beets in winter or air fryer zucchini fries in summer. And the next day, I often make the chicken noodle soup using the leftovers. You can also make the rice soup, or chicken dumpling soup.

Storing leftovers tip: The chicken leftovers can be stored in the fridge for up to 3 days. You can also freeze them for up to 2 months.

Does the skin come out crispy?

This chicken is cooked covered, so while the meat comes out very juicy (even the lean chicken breasts), the skin won't be as crispy. But it is easy to fix. Simply removing the lid is not enough, since the Dutch oven is deep and the skin won't crisp up fully.

To get extra crispy skin, transfer fully cooked chicken on a baking pan. Mix 1 tablespoon of melted butter with a little oil and brush it all over the skin. You can also sprinkle a little bit more paprika for the beautifully browned color. Bake in the oven at 400℉ for about 15 minutes, or until the skin is golden and crispy.