This Dutch Oven Roasted Whole Chicken is perfect for a Sunday dinner or serve it on the Holidays. It's way easier to make than you think, and only takes about 90 minutes to bake in the oven!
I'm usually a Turkey or Ham girl on the holidays, but this Easter I wanted to switch things up. We had a whole chicken in the fridge, so chicken it was!
I'm obsessed with my Dutch Oven and the Chicken was a perfect fit. Sometimes cooking a whole chicken can be intimidating, but I promise it doesn't have to be, and this recipe is so easy!
For more Dutch Oven Recipes, try this Chicken Noodle Soup in the Dutch Oven, Dutch Oven Pork Chops, and Dutch Oven Pulled Chicken.
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Why You'll Love This Recipe:
- Easy to Follow. Super easy step by step instructions with photos make this Whole Chicken so easy to bake.
- Quick. Roasting a chicken only takes about 90 minutes to cook, which is a lot less time than a turkey.
- Great for Holidays or Sunday Dinners. This Roasted Whole Chicken is great for special occasions and looks elegant on a serving dish.
- Delicious. Big on flavors and we're leaving the cover off the dutch oven for a crispy skin.
Pair this Roasted Chicken with these Boursin Cheese Mashed Potatoes, Honey Glazed Carrots, or Broccoli and Cheese Casserole for a cozy and comforting dinner.
Ingredients:
Whole Roasted Chicken: I love the Smart Chicken brand because they are always really clean right from the package. This was a 5 lb. chicken.
Garlic: I recommend using fresh garlic versus jarred for this recipe.
Herb Blend: This came in a package with thyme, rosemary and parsley, but you can buy them separately too.
*You also need a Dutch Oven big enough to fit the chicken (6 qt. or larger).
*Visit the full recipe card below for the full ingredient list and quantities.
How to Make a Dutch Oven Roasted Chicken:
Step 1: Preheat the oven to 400 degrees and drop top rack towards the bottom, so the dutch oven will sit in the center of the oven. Remove the chicken from the package and pat dry with paper towels. This is a must to get crispy skin. Sprinkle salt and pepper over the entire chicken.
Step 2: To make the garlic herb butter, combine ½ stick (4 tablespoons) of softened butter, minced garlic, fresh rosemary, fresh parsley, and thyme and mix together until combined well.
Place the whole chicken breast side up into the dutch oven and use your hands to cover the skin with garlic herb butter.
Step 3: Squeeze the lemon juice over the top of the chicken then place the lemon in the dutch oven. Surround the chicken with carrot, celery and onion.
Step 4: Leave the dutch oven uncovered and bake for 60 minutes. Melt the remaining 4 tablespoons of butter and pour over the chicken. Return to oven. Bake for another 15 minutes, then remove and check the internal temperature of the thickest part of thigh and breast. It needs to reach 165 degrees before removing from the oven. Bake in 5 to 10 minute increments until temperature is reached. Once removed from the oven, tent with foil and allow to rest for 10 minutes.
Step 5: Place on a serving dish and carve. Serve and Enjoy! Optional: If you want to make gravy, strain the juices from dutch oven with a mesh strainer and follow this recipe for pork gravy, but use the chicken drippings instead.
Expert Tips:
- Mince the garlic and herbs fine for the garlic butter.
- Make sure the chicken breasts are facing up when baking.
- I highly recommend adding on the second addition of melted butter to really crisp the skin and avoid it from drying out.
- Use an internal thermometer to check for doneness. The juices should run clear and the thickest part of the thigh should be 165 degrees. I usually poke the chicken in the thigh and breast to be sure it's done before removing it from the oven.
For more Oven Baked Chicken Dinners, try this Lemon Chicken Gnocchi, Oven Baked Chicken Thighs, and Panko Chicken Breast.
More Dutch Oven Recipes To Try:
If you tried this Roasted Whole Chicken Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
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Dutch Oven Roasted Whole Chicken
- Total Time: 1 hour, 40 minutes
- Yield: Whole Chicken
Description
This Dutch Oven Roasted Whole Chicken is perfect for a Sunday dinner or serve it on the Holidays. It's way easier than you think, and only takes about 90 minutes to bake in the oven!
Ingredients
- 4-5 lb whole chicken
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 stick (8 tablespoons) salted butter, softened to room temperature
- 2 garlic cloves, minced
- 1 teaspoon fresh parsley, minced
- 1 teaspoon fresh thyme leaves
- 3 rosemary sprigs, stems removed and minced
- ½ of a large lemon
- ½ cup roughly chopped yellow onion
- 2 carrots, peeled and roughly chopped
- 2 celery stalks, peeled and roughly chopped
Instructions
- Preheat the oven to 400 degrees and drop top rack towards the bottom, so the dutch oven will sit in the center of the oven. Remove the chicken from the package and pat dry with paper towels. This is a must to get crispy skin. Sprinkle salt and pepper over the entire chicken.
- To make the garlic herb butter, combine ½ stick (4 tablespoons) of softened butter, minced garlic, fresh rosemary, fresh parsley, and thyme and mix together until combined well.
- Place the whole chicken breast side up into the dutch oven and use your hands to cover the skin with garlic herb butter. Squeeze the lemon juice over the top of the chicken then place the lemon in the dutch oven. Surround the chicken with carrot, celery and onion.
- Leave the dutch oven uncovered and bake for 60 minutes. Melt the remaining 4 tablespoons of butter and pour over the chicken. Return to oven. Bake for another 15 minutes and check the internal temperature of the thickest part of thigh and breast. It needs to reach 165 degrees before removing from the oven. Bake in 5 to 10 minute increments until temperature is reached. Once removed from the oven, tent with foil and allow to rest for 10 minutes.
- Place on a serving dish and carve. Serve and Enjoy! Optional: If you want to make gravy, strain the juices from dutch oven with a mesh strainer and follow this recipe for pork gravy, but use the chicken drippings instead.
Notes
- Mince the garlic and herbs fine for the garlic butter.
- Make sure the chicken breasts are facing up when baking.
- I highly recommend adding on the second addition of melted butter to really crisp the skin and avoid it from drying out.
- Use an internal thermometer to check for doneness. The juices should run clear and the thickest part of the thigh should be 165 degrees. I usually poke the chicken in the thigh and breast to be sure it's done before removing it from the oven.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: oven roasted
- Cuisine: French
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