share

The Easiest Dutch Oven Chicken (No Basting!) My favorite way to cook a whole chicken is in a dutch oven. The dutch oven captures all of the juices and bastes the chicken so it stays nice and juicy. Flavors of lemon and thyme really drive home that classic roast chicken flavor.

whole roast chicken in a dutch oven

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.

grab my FREE low carb success guide and keto cookbook!

(P.S. That's how I lost over 60 pounds)

I will never give away, trade or sell your email address. You can unsubscribe at any time.

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.

slices of onion in the bottom of a dutch oven

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.

raw chicken with seasonings in a dutch oven breast side down

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.

roasted chicken in a dutch oven

Into chicken recipes?  Be sure to check out my Crispy chicken Thighs, Chicken Cordon Bleu Casserole, Air Fryer Chicken Tenders, Creamy Lemon Chicken Thighs, and Keto Chicken Salad.

⭐ Did you make this Dutch Oven Roast Chicken recipe?  Tag me on Instagram so I can see!  @lowcarbwithjennifer

roasted chicken in a dutch oven

The Easiest Dutch Oven Chicken (No Basting!)

My favorite way to cook a whole chicken is in a dutch oven. The dutch oven captures all of the juices and bastes the chicken so it stays nice and juicy. Flavors of lemon and thyme really drive home that classic roast chicken flavor.
2 Net Carbs
Print Pin Rate
Course: dinner
Cuisine: American, French
Keyword: camping, dutch oven, one pot, whole chicken
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4 Servings
Calories: 409kcal

Ingredients

  • 1 3 1/2 - 4 lb Whole Chicken
  • 1/4 cup Melted Butter
  • 1 Tbsp Salt
  • 2 tsp Garlic Powder
  • 1 Tbsp Dried Thyme
  • 1 1/2 Onion , cut into thick slices
  • 1 Lemon , quartered

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 5ounces | Calories: 409kcal | Carbohydrates: 2g | Protein: 27g | Fat: 33g | Saturated Fat: 13g | Fiber: 0g
GRAB MY FREE LOW CARB SUCCESS GUIDE AND A FREE KETO COOKBOOK! (P.S. That's how I lost over 60 pounds)DOWNLOAD NOW!

90 Second Microwave Bread with Almond flour or Coconut Flour
Almond Flour Muffins (Super Fluffy!)
Categories:

Related Posts

    • Kaitlynn
    • April 20, 2017
    Reply

    I love lemon with anything!! This chicken recipe looks like an amazing dinner. Thanks so much for sharing!

      • Low Carb with Jennifer
      • April 24, 2017
      Reply

      Thank you Kaitlynn!

Leave a Reply

Your email address will not be published. Required fields are marked *

Low Carb with Jennifer
Close Cookmode