Dutch Oven Chicken
Crisp on the outside, juicy on the inside, this Dutch Oven Chicken is a versatile, easy dinner idea!
Course Dinner
Cuisine American
Keyword dutch oven chicken, roast chicken, whole roasted chicken
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 2 hours 10 minutes
Servings
people
Calories 578 kcal
Author Blair
Ingredients
list of 10 items
1 whole chicken (about 4-5 pounds), giblets removed
Kosher salt and black pepper
½ of an onion, cut into 4 pieces
1 stalk celery, quartered
5 sprigs fresh thyme
2 long sprigs fresh rosemary
3 cloves garlic, peeled but not chopped
1 tablespoon vegetable oil, for coating the Dutch oven
2 tablespoons salted butter, melted
Kitchen twine
list end
Instructions
list of 6 items
1. Allow chicken to sit on the counter for about 30 minutes to come to room temperature. Preheat oven to 375 degrees F. Lightly coat the bottom of a Dutch
oven with vegetable oil.
2. Pat chicken dry with paper towels. Season the inside cavity of the chicken liberally with salt and pepper. Stuff cavity with onion, celery, thyme sprigs,
rosemary sprigs, and garlic cloves. It’s okay if you can’t fit everything in there – just stuff as much in as you can!
3. Tie the legs together with kitchen twine and tuck the wings underneath the bird. Place the chicken (breast-side up) in the Dutch oven.
4. Drizzle or brush the melted butter over the outside of the chicken. Season liberally all over with salt and pepper. Place the lid on the Dutch oven.
5. Bake the chicken covered at 375 degrees F for 55 minutes. Carefully remove the lid (steam will escape), increase the oven temperature to 400 degrees
F, and cook for an additional 15-20 minutes uncovered, or until the skin is golden brown. The chicken is done when a thermometer inserted in the thickest
part of thigh reads 170°-175°.
6. Remove chicken from the pot and allow to rest for 10-15 minutes before carving.
list end
Recipe Notes
• Bring the chicken to room temperature for about 30 minutes before roasting in order to ensure even cooking.
• Cooking time will vary depending on the total weight of your chicken. Always use a meat thermometer to test the internal temperature of the meat to know
when it’s done.
• Truss the chicken. This only takes a minute or two, but tying together the chicken legs with twine and tucking the wings underneath helps the chicken
cook evenly.
• Season liberally. Don’t be shy with the salt and pepper. This is a big piece of meat, so you want to add plenty of flavor by using plenty of seasoning
both inside and outside the bird.
• For the juiciest meat, allow the chicken to rest for at least 10 minutes before carving.
• Don’t omit the butter. The butter on the outside helps to make sure that the exterior is perfectly crispy and golden brown, and it also adds great flavor.
Nutrition Facts
Dutch Oven Chicken
Amount Per Serving (1 /4 of the chicken)
Calories 578 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 14g88%
Cholesterol 199mg66%
Sodium 222mg10%
Potassium 463mg13%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 46g92%
Vitamin A 577IU12%
Vitamin C 6mg7%
Calcium 32mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
Crisp on the outside, juicy on the inside, this Dutch Oven Chicken is a versatile, easy dinner idea!
Course Dinner
Cuisine American
Keyword dutch oven chicken, roast chicken, whole roasted chicken
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 2 hours 10 minutes
Servings
people
Calories 578 kcal
Author Blair
Ingredients
list of 10 items
1 whole chicken (about 4-5 pounds), giblets removed
Kosher salt and black pepper
½ of an onion, cut into 4 pieces
1 stalk celery, quartered
5 sprigs fresh thyme
2 long sprigs fresh rosemary
3 cloves garlic, peeled but not chopped
1 tablespoon vegetable oil, for coating the Dutch oven
2 tablespoons salted butter, melted
Kitchen twine
list end
Instructions
list of 6 items
1. Allow chicken to sit on the counter for about 30 minutes to come to room temperature. Preheat oven to 375 degrees F. Lightly coat the bottom of a Dutch
oven with vegetable oil.
2. Pat chicken dry with paper towels. Season the inside cavity of the chicken liberally with salt and pepper. Stuff cavity with onion, celery, thyme sprigs,
rosemary sprigs, and garlic cloves. It’s okay if you can’t fit everything in there – just stuff as much in as you can!
3. Tie the legs together with kitchen twine and tuck the wings underneath the bird. Place the chicken (breast-side up) in the Dutch oven.
4. Drizzle or brush the melted butter over the outside of the chicken. Season liberally all over with salt and pepper. Place the lid on the Dutch oven.
5. Bake the chicken covered at 375 degrees F for 55 minutes. Carefully remove the lid (steam will escape), increase the oven temperature to 400 degrees
F, and cook for an additional 15-20 minutes uncovered, or until the skin is golden brown. The chicken is done when a thermometer inserted in the thickest
part of thigh reads 170°-175°.
6. Remove chicken from the pot and allow to rest for 10-15 minutes before carving.
list end
Recipe Notes
• Bring the chicken to room temperature for about 30 minutes before roasting in order to ensure even cooking.
• Cooking time will vary depending on the total weight of your chicken. Always use a meat thermometer to test the internal temperature of the meat to know
when it’s done.
• Truss the chicken. This only takes a minute or two, but tying together the chicken legs with twine and tucking the wings underneath helps the chicken
cook evenly.
• Season liberally. Don’t be shy with the salt and pepper. This is a big piece of meat, so you want to add plenty of flavor by using plenty of seasoning
both inside and outside the bird.
• For the juiciest meat, allow the chicken to rest for at least 10 minutes before carving.
• Don’t omit the butter. The butter on the outside helps to make sure that the exterior is perfectly crispy and golden brown, and it also adds great flavor.
Nutrition Facts
Dutch Oven Chicken
Amount Per Serving (1 /4 of the chicken)
Calories 578 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 14g88%
Cholesterol 199mg66%
Sodium 222mg10%
Potassium 463mg13%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 46g92%
Vitamin A 577IU12%
Vitamin C 6mg7%
Calcium 32mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
