Herby whole chicken roasted in a dutch oven over a bed of veggies until the skin is crispy and the meat tender and flavourful to the bones. The potatoes and carrots are tender, tasty, and lemony. An irresistible one-pan meal the whole family would enjoy.
Dutch oven whole chicken recipe
Cooking a whole chicken in a cast iron dutch oven is an amazing way to achieve a moist and flavorful chicken. This roasted chicken is simple to prepare, has an incredible flavor, and is deliciously comforting. You can use any vegetable of choice for this dutch oven recipe but I like to keep things simple with regards to what my family enjoys too. New potatoes and carrots are versatile and it’s loved by all as well. You may serve this simple chicken dish for Thanksgiving, Christmas, Easter, or as a Sunday roast. It does take a while to cook but it only requires minimal effort. It is definitely worth the time and effort not to mention that it’s hands-free as well. This is a one-pan dinner the whole family will enjoy!
Ingredients for dutch oven roast chicken
Whole chicken: splurge out for the best quality and use organic or free-range corn-fed chicken. That said, a standard chicken works well too. Dried herbs: rosemary, parsley, tarragon, coriander, and thyme. Slightly salted butter: You can substitute for unsalted butter. Salt and black pepper Lemon Carrots Baby potatoes Onion Garlic Low sodium chicken stock: substitute with water or white wine
Tools needed
chopping board cast iron dutch oven (I used a 26 cm cast iron) mixing bowls measuring spoons
How to make Dutch oven whole chicken recipe
Preheat the oven at 220C/425F, 10 minutes before you start prepping the rest of the ingredients, place the cast iron in the oven to preheat. Prep the chicken: Pat the chicken dry and remove any giblets in the cavity of the chicken if there are any. Season the chicken with salt and black pepper including the cavity. Prep the veggies: Roughly chop the potatoes, onion, carrots, lemon, and smash the garlic. Make the herby butter: To a small bowl add softened butter, dried tarragon, parsley, thyme, coriander, rosemary, red pepper flakes, and mix until combined. Season chicken: Use the back of a tablespoon to carefully loosen the skin of the chicken around the breast area, taking care not to tear it. Use your hand or a teaspoon to stuff half of herby butter under the skin on each side of the breast until evenly coated. Rub the remaining herb butter on the outer part of the chicken. Stuff the chicken cavity with 2 quarters of 1 lemon Tuck wing tips under if it is not already done, and tie the legs together with a piece of kitchen twine. Roast: Arrange potatoes, carrots, onions, smashed garlic in the cast iron dutch oven, then squeeze the remaining lemon over the veggies. Place chicken over vegetables and pour chicken stock in the bottom of the cast iron. Place the cast iron in the oven and roast for 20-30 minutes, reduce the heat to 180C/365F and continue to cook for another 40-50 minutes or until the internal temperature of the chicken registers 165F/74C.
How long to roast chicken per pound
Roast the chicken for 25 minutes per pound at 200C/400F degrees. For example, if you are cooking 1.5kg (3lb) whole chicken then cook for at least 70-90 minutes or until the internal temperature of the chicken registers 165F/74C.
Watch how to make it
How long can chicken sit out?
Raw or cooked chicken should not sit out for longer than 2 hours at room temperature. You can prep this Dutch oven whole chicken recipe ahead of time and refrigerate it until you are ready to cook. Bring it out of the fridge 30 to 45 minutes before cooking so it comes to room temperature or while the oven is preheating. Cooked chicken should not sit out for longer than 2 hours to avoid bacteria growth.
Can I cook a whole chicken from frozen
Yes, you can use frozen chicken, however, if you use frozen chicken, be aware that it may take longer to cook. Substitute the butter for any cooking oil of choice and don’t stuff the chicken cavity while it is still frozen. Also, if cooking in a dutch oven, do not cover the pan. Check the internal temperature for doneness and it should register 165F/74C.
How to use leftover roast chicken
Wondering what to do with leftover cooked chicken? My go-to is to dice it and toss it in some green salad for lunch or as a sandwich filling. When I want a filling for breakfast, I add some diced chicken to my omelet with some vegetables. If the leftover is about 2 cups, I add it to pasta recipes such as Boursin pasta, pink sauce pasta, creamy bacon pasta, and more.
Can I make this recipe without a dutch oven
Yes, you can use a deep pan-roasting dish or a cast iron pan to roast whole chicken if you don’t have a dutch oven
More roast recipes you’ll love
Christmas roast Slow-roasted lamb shoulder Simple chicken roast Roast leg of a lamb with gravy Thanksgiving turkey Serve with any of these potato side dishes. If you made this easy dutch oven whole chicken and vegetable recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
