Go Back
–+ servings
Roasted whole chicken with golden skin in a dutch oven pot.

Dutch Oven Roasted Whole Chicken

Nataliia
This Dutch oven whole roasted chicken is tender, juicy and flavorful. A simple one-pot recipe for an easy family-friendly dinner.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 348 kcal

Equipment

  • 1 large dutch oven pot 5.5 quart of larger
  • 1 meat thermometer

Ingredients
  

  • 1 3-5 pounds whole chicken
  • 2 tablespoons olive oil
  • ½ lemon
  • 1 tablespoon salt
  • 2 teaspoons sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 2 sprigs (each) fresh rosemary, fresh thyme, fresh sage
  • 6 tablespoons butter, cut into cubes

Instructions
 

  • Preheat oven to 375℉. Remove the chicken from the packaging. Check the cavity for giblets. If present, remove and save for other recipes, such as gravy.
  • Place the chicken on a large plate. Pat it dry with paper towels. Rub the chicken with olive oil on all sides, including the cavity. Squeeze the juice of half of the lemon on top, making sure it covers on all the sides and the skin.
  • Rub the chicken skin with salt, paprika, garlic powder, onion powder, and black pepper. Add a little bit of the seasoning inside the cavity as well. Then place the squeezed lemon half and half of the fresh herbs into the cavity.
  • Place the chicken into the dutch oven, facing the breast side up. Add a cube of butter to the cavity, and place the rest of butter on top of breasts, legs. wings. It is OK if some of it slides down. Add the remaining herbs on top. Cover the Dutch oven with a lid.
  • Roast the chicken at 375℉ for about 1 hour 15 minutes to 1 hour and 40 minutes, depending on the size. The chicken is cooked when thee internal temperature in the thickest part of the thigh or the breast reaches 165℉.
  • For the crispy skin, place the cooked chicken on a baking pan. Brush the skin with a little bit of melted butter mixed with oil, then bake at 400℉ for 10-15 minutes, or until the skin is crispy. Let the chicken rest for 15 minutes before carving.

Notes

Let the chicken sit for about 20-30 minutes at room temperature. This help it cook more evenly
 Salt: I usually use 1 teaspoon of Morton salt per pound of chicken. 
Tie the legs (optional): this helps the chicken cook evenly and holds the shape. 
Use the drippings. Drippings make a great gravy. 
Add vegetables. You can add potatoes, carrots, onions to cook alongside the chicken
Approximate cooking times  
always use meat thermometer to ensure the internal temperature reaches 165℉
  • 4.5 lbs - 1 hour 20 minutes at 375 ℉
  • 5 lbs - 1 hour 30 minutes 375 ℉
  • 5.5 lbs - 1 hour 40 minutes375 ℉
 

Nutrition

Calories: 348kcalProtein: 27.3gFat: 25.9gSaturated Fat: 9.4gPolyunsaturated Fat: 3.7gMonounsaturated Fat: 9.5gCholesterol: 108mgSodium: 467mg
Keyword dutch oven whole chicken, roasted chicken recipe
Tried this recipe?Let us know how it was!