Dutch Oven Roast Chicken

This dutch oven roast chicken is easy to prepare and results in a delicious one pot meal. With just some basic spices and butter, this chicken is tender, juicy and very flavorful and has crispy skin as well. Perfect for family dinner or served to company, it will become a favorite for sure.

Dutch oven recipes are our very favorite type of cooking method to cook any type of roast. Try some more of these recipes and you will be hooked as well. Dutch oven roast beef, dutch oven pork tenderloin and dutch oven ham. All delicious and perfect comfort foods.

Why this recipe is just so good....

• Simple – No brining is needed for a juicy and tender roast chicken. Just some butter and seasoning is all you need!
• One pot meal – When you roast chicken in Dutch oven, adding vegetables will give you the best one pot meal. Easy clean up and depending on the size of your chicken and servings, you may have some delicious leftovers.
• Leftover roasted chicken can be enjoyed in another meal or in Julienne salad, soups, sandwiches or tacos.

Ingredients

You will need the following ingredients for Dutch Oven Roasted Chicken:

Additions and Substitutions

• Turnips- Turnips were added since I try to keep carbohydrates as low as possible. You can easily substitute quartered russet, red, fingerling or yellow potatoes.
• Others to try include sweet potatoes, brussels sprouts, parsnips or bell peppers. Those vegetables can be added along with the chicken since they are considered a 'hard' vegetable.
• If you want to add green beans, cauliflower, broccoli or asparagus add them in the last 30 -40 minutes since they are softer vegetables.
• The seasonings can be adjusted if you'd like a bit of heat. Try ½- 1 teaspoon of paprika, cayenne or red pepper flakes.

How to make Dutch oven Roast Chicken

These are basic directions. The full step-by-step instructions are in the recipe card below.

Step 1: Prepare vegetables and stir together the seasoning in a small bowl.  Preheat oven to 425°.

Step 2: Pat chicken dry with paper towels.  Spread the butter under and outside of the chicken. Rub the dried spices into and under the chicken skin.   Place fresh herbs and bay leaves into the cavity of the chicken.  Tie the legs together with twine if using.

Step 3: Put vegetables on the bottom of the dutch oven.  Place chicken, breast side up on top of the vegetables.  Pour chicken stock over vegetables, cover with lid and roast chicken for 45 minutes.

Step 4: Turn oven down to 350°, uncover the Dutch oven. Baste chicken with pan juices and continue roasting for another 40 minutes or until the chicken is golden brow and an instant-read meat thermometer shows 165°. Make sure to test in the thickest part of the thigh.

Helpful Recipe Tips

• Don't substitute the butter on top of the chicken. It adds to the flavor and is what makes the chicken skin crispy.
• If you don't have a Dutch oven, you can use a large roasting pan with high sides.
• I do recommend tying the legs together, also know as trussing. Make sure it's food safe. It helps hold in moisture and ensures even cooking. If you don't have twine, you can stuff the cavity with vegetables and also lemon halves. That will help retain the juices and add flavor as well.
• Always let the chicken rest for at least 10 minutes. If you slice it right away, a lot of juices will come out onto the platter.

Frequently Asked Questions

What vegetables can i serve with roast chicken?

This dutch oven chicken recipe has plenty of vegetables cooking along with the chicken. But if you want to serve other side dishes, I recommend Roasted celery and tomatoes or Marinated Asparagus. Both dishes will cook in the oven alongside the roast chicken. I was keeping my carbs low that day and didn't eat any root vegetables. I served my dinner with Blackened green beans and mashed cauliflower.

Should I cover the whole chicken while roasting?

I prefer to cook the chicken covered and uncovered. I cover in the beginning and then uncover towards the ends to increase the crispy top of the chicken.

Do I have to baste the chicken while cooking?

This is personal preference. Normally you don't have to, especially since the chicken is cooking in its juices. Also opening the oven lowers the temperature and could affect total cooking time. But since you will open the oven to uncover the Dutch oven, you can quickly baste if you choose.

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MORE CHICKEN RECIPES TO TRY:

Dutch oven chicken thighs

Marinated chicken thighs

Dutch oven chicken breasts

Baked greek chicken