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roasted chicken in a dutch oven
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5 from 2 votes

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
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: dinner
Cuisine: American, French
Keyword: camping, dutch oven, gluten free, one pot, recipe for dutch oven chicken, whole chicken
Servings: 4 Servings
Calories: 409

Ingredients

  • 1 3 ½ - 4 lb Whole Chicken
  • ¼ cup Melted Butter
  • 1 tablespoon Kosher salt
  • 2 teaspoon Garlic Powder
  • 1 tablespoon Dried Thyme
  • 1 ½ 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: 409 | Carbohydrates: 2g | Protein: 27g | Fat: 33g | Saturated Fat: 13g | Fiber: 0g