This Dutch Oven Roasted Chicken is my weeknight lifesaver. It is comforting, hearty, and almost effortless. I started making it on those evenings when I wanted something homemade but didn’t have the energy for a big production. Juicy chicken with rich flavor comes together in one pot.
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Why this Dutch Oven Roasted Chicken Recipe is a Keeper
This one-pot chicken in the Dutch oven is the best. The chicken ends up with crispy skin and juicy meat with, flavorful veggies. It’s truly perfect for family dinners, easy entertaining, or cozy weekends.
- Unparalleled Juiciness and Tenderness: The heavy, tight-fitting lid of a Dutch oven creates a steamy, self-basting environment. This traps moisture, ensuring the chicken stays incredibly juicy and tender, unlike other methods that can lead to dry breast meat.
- Crispy Skin: Despite the moist interior, the high heat of the Dutch oven (especially when uncovered for the last part of cooking) allows the skin to render beautifully and crisp up to a golden perfection.
- One-Pot Wonder (Almost!): You can often sear the chicken directly in the Dutch oven before roasting, minimizing cleanup. Plus, you can roast vegetables alongside the chicken, absorbing all those delicious pan juices.
- Even Cooking: Cast iron distributes heat incredibly evenly, leading to consistently cooked chicken without hot spots.
- Hands-Off Convenience: Once the chicken is in the Dutch oven, it’s largely hands-off. This frees you up to prepare side dishes or simply relax.
- Versatile and Adaptable: It’s a foundational recipe that can be easily adapted to different flavor profiles and dietary needs.
Do I Need to Truss the Whole Roast Chicken?
Nope; In this recipe, trussing is optional. If you would like to truss your chicken, you’re more than welcome to.
Pro Tip for Whole Roast Chicken
Using kitchen twine, tie the chicken legs together before cooking so that you end up with a juicy bird.
Ingredient Notes for Whole Chicken with Garlic
All of the required ingredients are easy to find at the store, but some of the ingredients may be around the kitchen already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Whole Chicken: You will need a 4–5 pound, whole chicken to make this recipe for roast chicken. Feel free to stuff the chicken with whatever you like.
- Italian Seasoning: Make your own Italian Seasoning to add to the butter when you season the chicken.
- Head of Garlic: A head of garlic is perfect for roasting.
Variations and Substitutions
Feel free to use different ingredients to substitute or experiment with flavors.
- Citrus: Halved lemons, oranges, or limes stuffed into the cavity of the chicken or placed around the chicken. You could also top with lemon zest.
- Herbs: Include herbs like fresh rosemary, thyme, sage, oregano or bay leaves.
- Dairy-Free: Skip the butter and use olive oil instead.
- Veggie Swaps: Try making this recipe with sweet potatoes, Brussels sprouts and carrots.
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Special Equipment Needed to Roast a Whole Chicken
To make this roasted chicken in Dutch oven recipe, you will need a couple different kitchen items to make homemade chicken just right.
- Round Dutch Oven: A cast iron Dutch oven will evenly cook your chicken. Not to mention, it’ll help keep it from drying out. The enclosed environment allows herbs, aromatics, and spices to deeply infuse into the chicken and any accompanying vegetables.
- Trussing Twine (optional): You will need butcher’s twine if you want to tie the legs.
How to Make Dutch Oven Whole Roast Chicken
This recipe takes just a little effort but it became one of my favorite ways to make chicken. A whole roasted chicken emerging from a rustic Dutch oven is always a showstopper at the dinner table.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make Seasoned Butter: Preheat your Oven. Melt the butter and add the Italian Seasoning, salt, pepper and minced garlic. Stir and set aside.
- Prepare and Add Veggies: Take 4 cloves out of the head of garlic, mince and set aside. Cut the top off of the head and set in the bottom of the Dutch oven. Peel and cut the onions, and place them in the bottom of the pot.
- Prep the Chicken: Separate the chicken skin from the meat of the chicken and carefully coat the inside of the skin with half of the butter mixture.
4. Add the Chicken: Place the chicken on top of the vegetables and spread the rest of the butter over the chicken.
5. Roast the Chicken: Add water to the bottom of the large Dutch oven. Cover the Dutch oven with the lid and place in the preheated oven. Roast for 35 minutes, then take the lid off to roast uncovered for another 20 minutes. Let the chicken rest after cooking.
Prep Ahead Suggestions
I like to prepare the chicken and vegetable ingredients ahead of time so that I don’t have to do all of the steps at once when I’m making Dutch oven chicken recipes.
- Pat Chicken Dry: Up to 24 hours in advance, pat the whole chicken thoroughly dry with paper towels. Place it on a wire rack set over a baking sheet and refrigerate uncovered. This step helps ensure crispy skin.
- Rub the Chicken (Dry Brine): For deeper flavor and moisture, apply the herb butter or dry rub all over the chicken, including under the skin. Place it back on the wire rack over a baking sheet and refrigerate uncovered for 8-24 hours. The salt in the rub will act as a dry brine.
- Chop Vegetables: If roasting vegetables with the chicken, chop them in advance and store them in separate airtight containers in the refrigerator.
Alternate Cooking Methods to Cook the Chicken
If you don’t have a Dutch oven, or it’s dirty, there are a couple other ways to make this classic recipe.
- Roasting Pan with Rack: Standard method. Offers good air circulation for crispy skin but requires you to baste the chicken to keep it juicy.
- Sheet Pan: Similar to a roasting pan, often used for spatchcocked chicken (butterflied).
- Spit Roasting/Rotisserie: Excellent for even cooking and crispy skin, but requires special equipment.
- Air Fryer: Great for smaller chickens or chicken pieces, yields very crispy results quickly. Be sure to reduce the cooking time.
How to Store, Reheat and Use Leftover Roast Chicken
- Storing: Remove meat from the bones and store in an airtight container in the refrigerator for 3-4 days.
- Reheat in the Oven: The best method for larger pieces or if you want to crisp the skin slightly. Place chicken in an oven-safe dish, cover loosely with foil, and reheat at 325°F (160°C) until warmed through. Uncover for the last few minutes for crispier skin.
- Reheat on the Stovetop: For shredded or diced chicken, reheat in a skillet with a splash of broth or water to keep it moist.
- Using Leftovers: Use the leftovers in salads, soups, tacos, sandwiches or casseroles.
Common Questions About This Best Whole Chicken Recipe
When the chicken is cooked, it will read 160°F in the thickest part of the thigh.
The chicken roast recipe calls for water to be added to the bottom, but you could also use chicken broth, chicken stock, white Wine or beer.
Expert Tips for Making the Best Dutch Oven Roast Chicken
- Pat Dry: Pat the chicken dry for extra crispy skin.
- High Initial Heat: Starting with a higher temperature helps to get good browning and crispness on the skin before lowering the heat for even cooking.
- Don’t Overcrowd: If adding vegetables, ensure they are in a single layer and not too crowded, or they will steam instead of roast. Use two Dutch ovens or an extra baking sheet if necessary.
- Rest the Chicken: After cooking, remove the chicken from the Dutch oven, tent it loosely with foil, and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and juicy chicken.
- Rest: Let chicken rest for 15 minutes inside the dutch oven before serving
- Make Gravy: Don’t waste those delicious pan drippings! Deglaze the Dutch oven with a little broth or wine, scrape up the browned bits, and thicken with a cornstarch or flour slurry for an amazing homemade gravy.
- Serve With: Serve with Loaded Mashed Potato Casserole, Prosciutto Wrapped Asparagus and Strawberry Jello Pie.
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Dutch Oven Roasted Chicken
Equipment
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Ingredients
- 1 Whole chicken, approximately 3-4lbs.
- ½ cup Butter
- 1 Tablespoon Italian Seasoning
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 head Garlic, divided
- 1 large Onion
- ½ cup Water
- Olive oil, optional, as needed
Instructions
- Preheat oven to 450℉.
- Place the butter in a microwave-safe container and heat for about 1 minute in the microwave, until melted.
- Add the Italian Seasoning, salt, pepper and minced garlic to the melted butter. Set aside.
- Remove 4 cloves of garlic from the head, peel and mince. Cut the top off of the rest of the head of garlic and place in the dutch oven.
- Peel and cut the onion into quarters or eighths, then add to the bottom of the Dutch oven. Set aside.
- Use a spoon to separate the skin from the breast of the chicken from the flesh by inserting in between and moving the spoon around (as shown).
- Place half of the melted butter mixture between the skin and meat of the chicken breasts, spreading around to coat the inside as best you can.
- Place the chicken in the Dutch oven, over the garlic and onion. Pour the remaining butter mixture over the chicken and use your hands or a pastry brush to ensure the butter mixture covers the majority of the chicken. (You can add additional olive oil or melted butter, as needed.)
- Pour ½ cup of water into the bottom of the Dutch oven.
- Place the cover on the dutch oven and place in the preheated oven.
- Roast, covered, for 35 minutes, then remove the lid and continue to roast for 15-25 minutes, until an inserted meat thermometer reads 165℉.
- (Add more olive oil to coat the chicken if it appears dry or is browning too quickly.)
- Allow the chicken to rest for 10 minutes after removing it from the oven.
Christina’s Notes
- Preheat: Preheat the pot to get a good sear.
- Check for Doneness: Check internal temperature of the chicken at thickest thigh (165 °F).
- Tent the Foil: Rest under tented foil for juicier carve.
- Save the Drippings: Use the drippings for gravy or stock
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.