Have you ever roasted a whole chicken in a Dutch oven? It’s really easy and a great method to keep the chicken moist and get that crispy, golden brown skin at the same time. This Dutch Oven Whole Roast Chicken is a favorite recipe in my house!
I love how it makes a great one pot meal too. Just throw in a few potatoes, onions, carrots, and parsnips and roast the chicken on top, and dinner is served!
You’ll love this easy and delicious Dutch oven whole chicken. It’s perfect for a weekend filled with great food, family, and friends.
I love using my Dutch oven to make dinner during this time of year. This Dutch oven whole roast chicken is a comfort food dish that my family really likes, especially during chilly nights.
The great thing about this Dutch oven whole chicken recipe is that you can make a one pot meal out of it. Just throw in a few potatoes, carrots, parsnips, and onions to the bottom of the pot and roast the chicken on top. Super convenient!
Don’t let roasting a whole chicken intimidate you! It’s super easy, and though it does take some time to fully cook, most of it is hands-off oven time. You’ll love how juicy, tender, and moist the chicken turns out using this method!
If you don’t have a Dutch oven, you can also try my Lemon Rosemary Roast Chicken. You can cook it with a roasting pan.
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Why Roast Chicken in a Dutch Oven
- Keeps the chicken moist! A 5-pound chicken cooks in a covered Dutch oven for about 1 hour and 15 minutes, so the chicken roasts in a moist environment for juicy and moist results.
- Creates crispy skin without burning: As it cooks in the covered pot, the skin starts to brown without burning too fast. During the last 30 minutes, it roasts uncovered to attain that beautiful crispy and golden brown skin.
- Even cooking: Dutch ovens retain heat evenly, so the chicken will cook properly throughout.
- You can make a one-pot meal: Simply add a bed of vegetables, and dinner will be all set!
Ingredient Notes
You only need a few ingredients to roast this Dutch oven roast chicken! Nothing complicated here, just good and simple ingredients.
Below is a summary of the ingredients you need, plus a few helpful notes.
- Whole chicken: I used a 5-pound whole chicken, giblets removed. Make sure to pat it dry.
- Onions: To make it a one pot meal, and also to stuff into the cavity of the chicken.
- Carrots: To make it a one pot meal.
- Parsnip: To make it a one pot meal.
- Lemons: To make it a one pot meal, and also to stuff into the cavity of the chicken
- Olive oil: For drizzling the veggies.
- Salt and pepper, to taste: For the vegetables.
- Rosemary and thyme, fresh: For the vegetable bed and to stuff in the cavity of the chicken.
- Herbed butter: unsalted butter, garlic, rosemary, thyme, lemon zest, salt, and ground black pepper.
- Kitchen twine: not really an ingredient, but something you’ll need to tie the legs and prep the chicken.
What Size Dutch Oven to Use
Use a 7 to 8 quart Dutch oven with a lid. It should be oven-safe. Preferably, use an oval-shaped one to properly fit a whole chicken inside. However, in most cases, a round Dutch oven will work as well.
Just make sure it’s not too packed inside – you should be able to fully close the lid and leave some space around the chicken for the heat to circulate. For this specific recipe, I used an oval-shaped 8-quart enameled Dutch oven.
Step-by-Step Instructions
1. Make a bed of veggies
First, preheat your oven to 425 degrees F. Cut the veggies into medium-sized chunks and add them to the bottom of your Dutch oven. Add a few drizzles of olive oil, along with salt and pepper. You can also add extra seasoning of your choice, such as garlic or onion powder.
Tip: To prevent the bottom of the pot from burning during the cooking process, add a full single layer of veggies.
2. Make the herbed butter
Combine the softened herbed butter with garlic, herbs, lemon zest, salt and pepper.
Tip: Make sure the butter is softened. Rubbing cold and hard butter into the chicken is not easy. If you forgot to soften your butter, simply pop it in the microwave oven, 15 seconds at a time, until softened (not melted).
3. Rub chicken with herbed butter
Start by carefully separating the skin from the chicken meat to create pockets (mostly on the breast and drumsticks), and rub about half of the herbed butter mixture in between. Then, rub the rest of the butter on top of the skin, including the legs, wings, and breast.
Tip: Be careful not to tear the skin apart. You’re looking to create “pockets” where you can stick the herbed butter in.
4. Stuff cavity, tie, and transfer to Dutch oven
Stuff the cavity chopped onions, quartered lemons, and fresh herbs (I use fresh rosemary and thyme). Then, tie the legs with kitchen twine as best as you can. This will help the chicken cook evenly and look presentable.
Then sit the prepared chicken on top of the bed of vegetables and add a few sprigs of fresh herbs.
4. Roast the chicken
Cover with the lid and roast in a preheated 425 degree F oven for about 1 hour and 15 minutes. And then, uncovered for 30 minutes. This is for a 5-pound chicken.
The chicken will start browning while covered, and the last 30 minutes of uncovered roasting time will allow the skin to crisp up. The chicken is done when it reaches 165 degrees F in the thickest part of the thigh. Let it rest for 15 minutes before serving.
See below or in the recipe card notes for more guidelines on cook times.
Cook Times
You should roast a whole chicken 20 minutes per pound at 425 degrees F. Adjust the cooking time according to the weight of the chicken, leaving about 30 minutes of UNCOVERED time for the skin to crisp up.
- 4-pound chicken: 50 minutes covered, 30 minutes uncovered.
- 5-pound chicken: 1 hour and 15 minutes covered, 30 minutes uncovered.
- 6-pound chicken: 1 hour and 3o minutes covered, 30 minutes uncovered.
Oven temperatures can vary, so always check for doneness using a meat thermometer, it should reach 165 degrees F in the thickest part of the thigh.
Pairings and Serving Ideas
If you’re looking to add a few side dishes, aside from the roasted veggies, my go-to side dish for this Dutch oven whole chicken recipe is this simple buttered noodles recipe. It’s super easy to make and takes only 15 minutes. You can even make it ahead!
I also really like to serve with red skin mashed potatoes, brussels sprouts and butternut squash, and garlic herb dinner rolls.
Other great side dishes that you can make for this recipe:
Recipe FAQs
A 7 to 8 quart Dutch oven is good, preferably oval-shaped.
About 5 pounds.
20 minutes per pound. The last 30 minutes should be cooked uncovered to allow the skin to crisp up. If it’s browning too fast, tent those spots with aluminum foil.
Covered first, then uncovered. It should cook covered for 50 to 85 minutes, depending on the size of the chicken. Then, it should cook uncovered for the last 30 minutes. Adjust the cooking time per pound (20 minutes per pound). See “Cook Times” under recipe notes in my recipe card below.
No, basting it will add moisture to the skin, preventing it from crisping up. If the skin is browning too much, you can tent those areas with aluminum foil.
Tips for Success
- To make it a one-pot meal, add vegetables to the bottom of the Dutch oven. Make a full, even layer so that the bottom of the pot doesn’t burn.
- Pat dry the chicken thoroughly, including inside the cavity. This will yield crispier skin.
- To ensure great flavor and moist results, rub the butter under the skin. Separate the skin from the flesh carefully, creating pockets for the butter.
- Make sure the butter is fully softened to make it easy to rub all over the chicken. If you forgot to soften it, microwave it 15 seconds at a time until softened.
- Make sure the lid is properly covered during the first portion of the cook time. This allows the chicken to cook in a moist environment. Then, roast uncovered for 30 minutes to crisp up the skin.
Dutch Oven Whole Roast Chicken
Equipment
- 7 to 8 quart Dutch oven preferably oval shaped
Ingredients
Vegetable bed
- 4 medium potatoes, quartered
- 3 medium carrots, peeled and cut into chunks
- 3 medium parsnips, peeled and cut into chunks
- 2 medium yellow onions, peeled and quartered
- 1 lemon, quartered
- Olive oil
- Salt and pepper to taste
Herbed butter
- 8 tablespoons unsalted butter, softened
- 5 cloves garlic, finely minced
- 1 teaspoon fresh rosemary leaves, minced
- 2 teaspoons thyme leaves
- Zest of 1 lemon
- 2 teaspoons Kosher salt
- ½ teaspoon ground black pepper
For the chicken
- 1 5-pound whole chicken - giblets removed
- 1 medium yellow onion, peeled and quartered
- 1 lemon, quartered
- 5 sprigs fresh rosemary, divided
- 5 sprigs fresh thyme, divided
Instructions
- Preheat oven to 425 degrees F.
- Prepare the vegetable bed: Place the cut up vegetables for the vegetable bed (potatoes, carrots, parsnips, onions, lemon) in the bottom of a large 7-8 quart Dutch oven pot, preferably an oval-shaped one. Toss with a few drizzles of olive oil, plus salt and pepper to taste. Set aside.
- Make the herbed butter: In a bowl, combine the herbed butter ingredients: softened butter, minced garlic, minced rosemary, thyme leaves, lemon zest, Kosher salt (2 teaspoons) and pepper (½ teaspoon). Set aside.
- Pat the chicken dry with paper towel thoroughly, including inside the cavity. Rub half of the prepared herbed butter under the skin (carefully separate the skin from the flesh to create "pockets" for the butter, mainly around the breast and legs). Then, rub the remaining half butter on the outside, all over the top, legs, and wings. Tip: Patting dry the chicken thoroughly will help you get crispier skin.
- Stuff the cavity of the chicken with 1 quartered and peeled onion, 1 quartered lemon, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme. Tie the chicken legs with kitchen twine. Note: Tying the legs with kitchen twine helps with even cooking and makes it more presentable. If you don't have kitchen twine, you don't have to tie it. It will be fine.
- Place the prepared chicken in a roasting pan, breast side up. Tuck in wings under the chicken, or clip the wing tips to prevent them from burning. Place the remaining 3 sprigs of rosemary and 3 sprigs of thyme around the chicken.
- Cover with the lid securely, and roast for 1 hour and 15 minutes COVERED. Then, UNCOVER and roast for another 30 minute to allow the skin to crisp up and turn more golden brown. If the vegetables look like they are burning, add a few splashes of chicken broth. It's ready when a meat thermometer inserted in the thickest part of the thigh registers 165 degrees F. Tip: Avoid opening the oven too much to prevent the heat from escaping. If needed, rotate the chicken if you notice certain spots browning more, or tent any spots that are browning too fast with aluminum foil. Note: See notes below for more information on roasting/cooking times.
- Let it rest in the Dutch oven for 15 minutes before serving, along with the vegetables. Enjoy!
Notes
- For this recipe, I used a 5-pound chicken.
- Cooking times: Roast for about 20 minuter per pound, COVERED, except for the last 30 minutes, which should be UNCOVERED. Important: To check for doneness, insert a thermometer into the thickest part of the thigh – it should read 165 degrees F.
- 4-pound chicken: 50 minutes covered, 30 minutes uncovered.
- 5-pound chicken: 1 hour and 15 minutes covered, 30 minutes uncovered.
- 6-pound chicken: 1 hour and 30 minutes covered, 30 minutes uncovered.
- The magic of a Dutch oven: Roasting with the Dutch oven covered will ensure a moist and evenly heated environment, yielding a moist, tender, and juicy chicken. Roasting uncovered for the last 30 minutes ensures that the skin is crispy and golden brown.
- Try not to open the oven too much, as this will let the heat escape.
- If the skin is turning too brown too fast, tent with aluminum foil.
- Prep-ahead: The herbed butter can be made in advance and refrigerated. Prior to using, allow it to soften at room temperature or microwave for 10-15 seconds at a time until softened, but not melted.
- Storing: Refrigerate leftovers in a sealed container for up to 3 days.
- Vegetable bed: celery, baby potatoes, a head of garlic (cut in half), baby carrots, beets.
- Fresh herbs: You can use dried herbs for the herbed butter. Use about half or one third of the fresh herbs amount, to taste.
- Additions: Toss the vegetables with your favorite seasoning blends.
Lynda Elizabeth Ducharme says
Great recipe. I used half the herb butter but still had a tender, tasty chicken and lots of juices for the veges.
Shanta Layton says
This recipe results in great flavor and super moist chicken, but one thing that just didn’t work for me – the veggies were way overcooked and soggy – they did not ‘roast’, they ended up being super mushy overboiled carrots, turnips and onions. My recommendation would be to make the chicken in the dutch oven alone and the sheet pan the veggies – that’s actually how I normally roast my chicken and veg anyway. The dutch oven is indeed a great way to ensure moist flavorful chicken.
I dried the chicken really well and followed all the instructinos to a tee…I may just blend the leftover veggies now to make a soup because the mushy consistency as ‘veggies’ is not palatable.
Mark says
We loved this roast chicken. I have been making many recipes using my new Dutch oven since I got mine for Christmas as a gift. This one was pretty delicious and the vegetables roasted up nicely. Used a good amount of onions since they reduce as well as sweet potatoes and parsnips. The Dutch oven really makes the chicken skin crisp up. I used a 6 qt pot, so everything fit a bit snug, which I really liked bcuz it added extra moisture throughout. Will make again for sure.
Richard Fouts says
I got a Dutch Oven as a gift but never used it because I didn’t know what to do with it. I saw this recipe and wow, it is great. Do not omit the lemon zest! It is a great ingredient. I will make this again and again.
MJ says
This recipe, followed just as written, did not work for me at all. The softened butter with the dry ingredients formed a paste and you could barely rub it on the chicken. It was very clumpy. The recipe should have called for chicken broth on the bottom before you put it in the oven for the first time, because it was completely burned when I opened the lid for the other 30 minutes. I’m an avid cook, and was hesitant to try this recipe because it didn’t look ‘complete.’ – I should have trusted my gut.
Tania says
Hi MJ! Sorry it didn’t turn out. If the chicken is too cold before you apply the softened butter, it can clump up making it hard to rub. So I’d recommend letting it sit on the counter for 20-30 minutes before you start. As for the bottom burning, perhaps the pot may have been too large for the size of the chicken? It could have also happened if there wasn’t a good amount of veggies underneath. The chicken should start releasing its juices as it cooks, but feel free to add a splash of broth too.
Suzanne says
This is my go-to recipe for roast chicken, and my Dutch oven is always almost half full of liquid/juices. I’m making it right now and my house smells AMAZING!