It doesn’t get any more classic than roast chicken. This Dutch Oven Chicken is so succulent, juicy, and flavorful, you will be oohing and aahing at every bite. I’m not kidding. Plus, it is so easy the prep only takes minutes.
Butter, salt, onion, lemon, thyme, garlic powder, and chicken. That’s all you need for this AMAZING roast chicken recipe. Notice I put butter first…because without it this chicken would just be – meh. Do you know how much I love butter?
HOW TO MAKE A WHOLE CHICKEN IN A DUTCH OVEN
The reason a dutch oven is the perfect vessel for a roast chicken is because it keeps in all of the juices so there is no need to baste. I love my Staub dutch oven, but any old dutch oven you have that will hold the chicken will be perfect.
For some added flavor, I like to rest my whole chicken on thick slices of onion. This helps keep the chicken up out of the juices. You could use any vegetables you like such as potatoes, carrots, parsnips, and turnips. Just make sure they are all the same size…about 1 inch dice.
Rinse the chicken and remove the giblets. Pat dry with paper towels.
I like to mix my butter with all of the seasonings and use a basting brush (or my hands) to rub the mixture all over the chicken.
Squeeze the lemon slices and place them inside the cavity of the chicken.
Place the whole chicken, breast side down, into the dutch oven on top of the slices of onion.
Cover with the lid and cook in a 400F oven for about 1 hour 30 minutes. I pull mine when an internal meat thermometer reads 150F in the thickest part of the breast. I then remove the lid and place the chicken under the broiler for about 5 minutes to give the chicken some color. Make sure the internal temp reaches 165F before serving.
Did you make this Dutch Oven Roast Chicken recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
The Easiest Dutch Oven Chicken (No Basting!)
- Pre-heat oven to 400
- Remove giblets and rinse chicken
- Pat the chicken dry with paper towels
- combine butter, salt, garlic powder, and thyme and rub over entire bird
- squeeze lemons quarters and place inside cavity.
- Place onion slices in a dutch oven large enough for the chicken. Place chicken on top of onion, breast side down and cover with the lid
- Roast the chicken for 1 hour or until a meat thermometer reads 150F in the thickest part of the breast.
- remove lid and flip over to breast side up.
- Place under the broiler to let the skin crisp up...about 5 minutes.
- Make sure the chicken is 165F in the thickest part of the breast before serving.
- You could use any vegetables you like such as potatoes, carrots, parsnips, and turnips. Just make sure they are all the same size...about 1 inch dice.