Dutch Oven Chicken Recipes

Have you ever roasted a whole chicken in a Dutch oven? It’s really easy and a great method to keep the chicken moist and get that crispy, golden brown skin at the same time. This Dutch Oven Whole Roast Chicken is a favorite recipe in my house!

I love how it makes a great one pot meal too. Just throw in a few potatoes, onions, carrots, and parsnips and roast the chicken on top, and dinner is served!

You’ll love this easy and delicious Dutch oven whole chicken. It’s perfect for a weekend filled with great food, family, and friends.

I love using my Dutch oven to make dinner during this time of year. This Dutch oven whole roast chicken is a comfort food dish that my family really likes, especially during chilly nights.

The great thing about this Dutch oven whole chicken recipe is that you can make a one pot meal out of it. Just throw in a few potatoes, carrots, parsnips, and onions to the bottom of the pot and roast the chicken on top. Super convenient!

Don’t let roasting a whole chicken intimidate you! It’s super easy, and though it does take some time to fully cook, most of it is hands-off oven time. You’ll love how juicy, tender, and moist the chicken turns out using this method!

If you don’t have a Dutch oven, you can also try my Lemon Rosemary Roast Chicken. You can cook it with a roasting pan.[feast_advanced_jump_to]

30 Best Dutch Oven Chicken Recipe Collection

Ingredients:

• Dutch Oven Chicken and Dumplings
• Tarragon Chicken
• Dutch Oven Jambalaya
• Dutch Oven Chili Recipe
• Creamy Chipotle Butter Chicken Meatballs
• Best Easy Chicken Fajitas
• White Bean and Kale Soup with Chicken
• Chicken Cayenne Dutch Oven Dinner for Two
• One-Pot Chicken Parmesan Pasta
• One-Pot Chicken Stew
• One Pan Braised Chicken and Vegetables
• Pesto Chicken and Broccoli Pasta
• Chicken Cacciatore
• Creamy Chicken Gnocchi Soup
• Dutch Oven Whole Roast Chicken
• Creamy Cajun Chicken Pasta
• Chicken Stroganoff
• Chicken Corn Chowder
• One Pot Cajun Chicken Alfredo
• Hungarian Chicken Paprikash
• Dutch Oven Chicken Pot Pie
• Mexican Style Shredded Chicken
• Sweet Potato Chili
• Garlic and Ginger Braised Chicken
• One Pot Garlic Parmesan Chicken with Bow Tie Pasta
• Hearty Tortellini Chicken Noodle Soup
• Cozy Chicken and Biscuit Casserole
• Dutch Oven Enchiladas
• Dutch Oven Fried Chicken
• Buffalo-Style Chicken Chili Dip

Instruction:

1. Select your favorite recipe.
2. Organize all the required ingredients.
3. Prep a Dutch oven dish in 30 minutes or less!

Dutch Oven Whole Roast Chicken

This Dutch Oven Whole Roast Chicken is the perfect chicken dinner! Roasting the chicken in a Dutch oven ensures that it’s moist, with a golden brown and crispy skin. This one is roasted over a bed of potatoes, carrots, parsnips, onions, and lemons.

Prep: 20min

Total: 120min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 551 kcal, Carbohydrate 75 g, Protein 8 g, Fat 27 g, Saturated Fat 15 g, Trans Fat 1 g, Cholesterol 60 mg, Sodium 1263 mg, Fiber 14 g, Sugar 16 g, unSaturated Fat 11 g

Ingredients:

• 4 medium potatoes, quartered
• 3 medium carrots, peeled and cut into chunks
• 3 medium parsnips, peeled and cut into chunks
• 2 medium yellow onions, peeled and quartered
• 1 lemon, quartered
• Olive oil
• Salt and pepper to taste
• 8 tablespoons unsalted butter, softened
• 5 cloves garlic, finely minced
• 1 teaspoon fresh rosemary leaves, minced
• 2 teaspoons thyme leaves
• Zest of 1 lemon
• 2 teaspoons Kosher salt
• ½ teaspoon ground black pepper
• 1 5-pound whole chicken (giblets removed)
• 1 medium yellow onion, peeled and quartered
• 1 lemon, quartered
• 5 sprigs fresh rosemary, divided
• 5 sprigs fresh thyme, divided

Instruction:

1. Preheat oven to 425 degrees F.
2. Prepare the vegetable bed: Place the cut up vegetables for the vegetable bed (potatoes, carrots, parsnips, onions, lemon) in the bottom of a large 7-8 quart Dutch oven pot, preferably an oval-shaped one. Toss with a few drizzles of olive oil, plus salt and pepper to taste. Set aside.
3. Make the herbed butter: In a bowl, combine the herbed butter ingredients: softened butter, minced garlic, minced rosemary, thyme leaves, lemon zest, Kosher salt (2 teaspoons) and pepper (½ teaspoon). Set aside.
4. Pat the chicken dry with paper towel thoroughly, including inside the cavity. Rub half of the prepared herbed butter under the skin (carefully separate the skin from the flesh to create “pockets” for the butter, mainly around the breast and legs). Then, rub the remaining half butter on the outside, all over the top, legs, and wings. Tip: Patting dry the chicken thoroughly will help you get crispier skin.
5. Stuff the cavity of the chicken with 1 quartered and peeled onion, 1 quartered lemon, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme. Tie the chicken legs with kitchen twine. Note: Tying the legs with kitchen twine helps with even cooking and makes it more presentable. If you don’t have kitchen twine, you don’t have to tie it. It will be fine.
6. Place the prepared chicken in a roasting pan, breast side up. Tuck in wings under the chicken, or clip the wing tips to prevent them from burning. Place the remaining 3 sprigs of rosemary and 3 sprigs of thyme around the chicken.
7. Cover with the lid securely, and roast for 1 hour and 15 minutes COVERED. Then, UNCOVER and roast for another 30 minute to allow the skin to crisp up and turn more golden brown. If the vegetables look like they are burning, add a few splashes of chicken broth. It’s ready when a meat thermometer inserted in the thickest part of the thigh registers 165 degrees F. Tip: Avoid opening the oven too much to prevent the heat from escaping. If needed, rotate the chicken if you notice certain spots browning more, or tent any spots that are browning too fast with aluminum foil. Note: See notes below for more information on roasting/cooking times.
8. Let it rest in the Dutch oven for 15 minutes before serving, along with the vegetables. Enjoy!

Dutch Oven Roast Chicken

Dutch oven roast chicken is a one-pot meal to make dinner easy. The flavors meld together perfectly to create a tasty dinner of chicken, potatoes, and carrots.

Prep: 15min

Total: 1h30min

Yield: 2 – 4 serving(s)

Ingredients:

• 1 4 lb. whole chicken, patted dry
• 2 tbsp. olive oil, divided
• 3 1/2 tsp. kosher salt, divided
• 1 1/2 tsp. black pepper, divided
• 1 yellow onion, cut into 1-inch wedges
• 1 head garlic, halved crosswise
• 2 tsp. chopped fresh thyme, plus 4 sprigs
• 1 tsp. paprika
• 1/2 tsp. onion powder
• 3/4 lb. baby Yukon gold potatoes, halved (or quartered if large)
• 3 large carrots, peeled and cut into 1 1/2 inch pieces
• 1/2 c. chicken stock

Instruction:

1. Preheat the oven to 450°. Rub the chicken with 1 tablespoon of the olive oil. Season the chicken inside and outside with 3 teaspoons of the salt and 1 teaspoon of the black pepper. Stuff the chicken with 2 onion wedges, the halved garlic head and thyme sprigs. Rub the outside of the chicken with the chopped thyme, paprika and onion powder. Set aside.
2. Toss together the potatoes, carrots, remaining onion wedges, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and ½ teaspoon of the pepper in a 6-quart round Dutch oven. Pour in the chicken stock. Place the chicken, breast-side up, on top of the vegetables and cover the Dutch oven with the lid.
3. Roast the chicken, covered, for 35 minutes. Uncover and continue roasting until a thermometer inserted in the thickest part of the thigh registers 165°, 20 to 25 minutes. Broil on high until the chicken begins to brown, 1 to 2 minutes. Remove from the oven and let chicken rest for 15 minutes.
4. Serve the carved chicken with the roasted vegetables and pan drippings.

Dutch Oven Chicken and Vegetables

Try this easy camping chicken recipe made in the Dutch oven.

Prep: 30min

Total: 1h30min

Serving Size: 1

Nutrition Facts: calories 425 calories, servingSize 1

Ingredients:

• sweet potato
• carrot
• mushrooms
• onion flakes
• garlic powder
• salt
• pepper
• seasoning salt
• chicken thighs, boneless & skinless
• water

Instruction:

1. Prepare charcoal briquettes for the Dutch oven.
2. Peel and chop the vegetable into chunks.
3. Layer your vegetables in the dutch oven. We placed the carrots and then the sweet potatoes.
4. Sprinkle the onion flake, garlic powder, salt, and pepper on top of the veggies.
5. Layer the mushrooms on top.
6. Add 1/4 cup of water.
7. Layer the chicken thighs on top.
8. Sprinkle generously with garlic powder, pepper, and seasoning salt.
9. Place the lid on the Dutch oven.
10. Place at least 6-8 hot coals under the pot and 10-12 coals on the lid of the Dutch oven.
11. Bake for 50-60 minutes. Check chicken for doneness before serving.

DUTCH OVEN ROAST CHICKEN

FAQ

What kind of meals do you cook in a Dutch oven?

• Short Ribs. Sort of the original “set it and forget it,” a Dutch oven is just the thing for a long-simmering braise. …
• Macaroni and Cheese. …
• Scalloped Potatoes. …
• Coq au Vin. …
• Dorie Greenspan’s Roast Chicken. …
• Seafood Stew. …
• Bread. …
• Carnitas.

Is it OK to fry chicken in a Dutch oven?

What can you cook in cast iron Dutch oven?

• Dutch oven pot roast with carrots and potatoes.
• Braised Dutch Oven Pulled Pork.
• Beef short ribs braised in red wine.
• Mexican Meatball Soup.
• Stuffed Green Pepper Casserole.
• Unstuffed Cabbage Roll Soup.
• The BEST Chicken Cacciatore.
• Chicken Taco Pasta.

What size Dutch oven is best for roasting chicken?