Jump to Recipe A dutch oven whole chicken is a perfect dinner for a family. It is one of the easiest meals to make and is cooked in the oven. In this post, I will give you a step-by-step guide on how to cook a whole chicken in a dutch oven. Dutch oven cooking is a very old-fashioned and gentle way to cook a whole chicken. Dutch ovens are the ultimate cookware for any meal, from a quick family dinner to a
Sunday roast. A whole roast chicken is a dinner centerpiece that can be served with many side dishes, including fried sweet potatoes, grilled corn on the
cob, pan-fried asparagus, or even rice. Cooking a whole chicken can be intimidating for some, but it can become one of your favorite meals with these simple tips! This is the best way to roast a whole chicken. It’s easy and produces an unbelievably delicious recipe.
Why You Should Roast a Whole Chicken in a Dutch Oven
Roasting chicken in a Dutch oven is not only an easy way to cook a healthy meal but it is also delicious!
- It is healthier than frying chicken on the stovetop.
- The drippings from roasting a whole chicken in a dutch oven makes for an excellent gravy, soup or sauce.
- You can roast a whole chicken with vegetables and potatoes to make a complete one pot meal. Simply add them to the bottom of the pan before adding the whole chicken.
Why Use a Dutch Oven to Cook Whole Chicken?
A Dutch oven is a heavy pot that can often be found in the kitchen of many homemakers. It comes with a tight-fitting lid that traps the moisture and flavor inside it as food is cooked using direct heat. This cooking technique makes the meat incredibly tender, juicy, and flavorful.
There are many benefits of using a Dutch oven for cooking a whole chicken. One of them is that it will cook much faster than in an oven or on the stovetop because all the heat is contained in one place.
Another benefit would be that it will not burn as quickly because it doesn’t have any other parts to cause hotspots or flare-ups from fat and juices splattering on the hot surface below.
The Process of Cooking a Whole Chicken in a Dutch Oven
Cooking a whole chicken in a Dutch oven is a great way to prepare an entire meal. The chicken will cook evenly, and the broth can be used as a soup base or to flavor other dishes.
It would be best if you kept the lid on the Dutch oven throughout cooking except for the last half hour so that all moisture stays inside. This will ensure that your chicken does not dry out and become tough.
After cooking, remove the lid and allow the chicken to rest for 10-15 minutes before carving it up. This enables all juices to redistribute through the meat and moisten it again.
Kitchen Essentials You May Need
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You can find my favorite kitchen essentials by clicking on the links below. While I often try to link to the exact products you see in my photos and videos, my pieces are usually vintage and thrifted. However, I try to find and link replicas as much as possible, made in the USA or by other small shops, as I believe in supporting hardworking American families.
- Dutch Oven: my favorite cast iron dutch oven – it is so smooth and incredibly light!
- Small Mixing Bowl: I use stoneware mixing bowls in my kitchen and love the feel and quality. Much like much cast iron, these pieces are heirlooms that will passed from generation to generation.
- Meat Thermometer: I highly recommend a meat thermometer as this ensures that the chicken is completely cooked through.
roasted Whole Chicken Ingredients
- 5 lb whole chicken, giblets removed
- 1 tablespoon celtic salt
- 1 tablespoon ground pepper
- 1/4 stick butter, cut into slices
- 1/2 large onion, sliced
Chicken Rub Recipe
- 1/4 cup softened butter
- 1 1/2 teaspoon paprika
- 1 1/2 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground sage
- 2 teaspoons ground thyme
- 1 teaspoon ground rosemary
- 1 tablespoon celtic salt
How to Cook the Perfect Whole Chicken in a Dutch Oven
Cooking a whole chicken in a dutch oven is not difficult to do. All you need is a large Dutch oven with a lid and an oven-safe rack. The most important thing about cooking a whole chicken is to make sure it cooks evenly and doesn’t dry out.
Step 1: Preheat Oven
Preheat the oven to 375 degrees.
Step 2: Prepare the Chicken
Place chicken in a dutch oven and pat dry with a paper towel.
Step 3: Stuff the Cavity
Generously salt and pepper the chicken cavity. Stuff the chicken cavity with 1/2 of a large sliced onion and 1/4 stick of room temperature butter, cut into slices.
Step 4: Make the Herbed Butter Chicken Rub
Mix 1/4 cup softened butter, paprika, garlic powder, onion powder, thyme, sage, rosemary, and salt in a small bowl.
Step 5: Rub Chicken with Herbed Butter Chicken Rub
Begin by carefully dividing the skin from the chicken breast meat to create pockets. Rub about half of the herbed butter chicken rub blend in between without tearing the skin.
Then, rub the rest of the butter on the outside of the chicken, including the top of the skin, covering the legs, wings, and breast.
Step 6: Roast the Whole Chicken
The key to having juicy, moist chicken is to cover it with a lid and roast it in the oven for one hour. Remove the lid for the last 30 minutes so that the outer skin on the chicken can crisp up.
When cooking chicken, it’s essential to use a meat thermometer and never rely on time alone. The oven temperature can vary, and while the meat may look done on the outside, it can still be undercooked inside if you’re not using a thermometer.
When cooking poultry, it should reach an internal temperature of 175 degrees F in the thickest part of the thigh.
Tips For Cooking A Whole Roasted Chicken In A Dutch Oven
Roasting a whole chicken is one of the easiest ways to cook a big meal. The best part about roasting a whole chicken is that you can season it with whatever you want.
There are many ways to roast a whole chicken, but the best way is in a Dutch oven. It’s essential to follow these tips for cooking roasted chicken.
- Pat the chicken dry as this will help achieve a crispy skin on the chicken.
- Season the chicken with salt and pepper before cooking it.
- Cook it at 375 degrees Fahrenheit until a meat thermometer reads 175 degrees when inserted into the thickest part of the chicken thigh.
FAQs
How to Store Leftover Whole Chicken
The best way to store leftover cooked whole chicken is to remove the meat from the bone, shred the leftover chicken, and store it in an airtight container in the refrigerator. A whole cooked chicken can be stored in the fridge for four days.
Should You Cover a Chicken When Roasting?
The benefits of covering the chicken when roasting are that it will help keep the meat moist and tender. The lid on the dutch oven is removed for the last half hour so that the skin will also be nice and crispy, which is great for flavor.
How Long Does it Take to Roast a Whole Chicken in a Dutch Oven?
The cooking time it takes to roast a whole chicken in a Dutch oven depends on the size of the chicken. If the chicken is small, it will take about an hour and 15 minutes to roast. If the chicken is large, it will take about an hour and 45 minutes to roast.
What are the Benefits of Roasting a Whole Chicken in a Dutch Oven?
One of the most popular recipes for roasting a whole chicken is to cook it in a Dutch oven.
Roasting a whole chicken in a Dutch oven is easier than cooking one on the stove and produces more consistent results.
A Dutch oven is typically made of cast iron and has an enamel coating, which means that it can withstand high temperatures without rusting or melting. This type of pot will be able to cook the chicken evenly and also retain heat well.
What is the Best Temperature to Roast a Whole Chicken
The best temperature to roast a whole chicken is 375 degrees Fahrenheit. This is the ideal temperature for both cooking and browning the skin. This will ensure that the meat cooks evenly and is not too dry.
What is the Best Way to Tell if the Chicken is Done Roasting?
The best way to tell if the chicken is done roasting is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh and make sure it reaches at least 175 degrees Fahrenheit before you take it out.
Another way to tell if your chicken is done roasting is by checking for juices that run clear when you pierce the skin with a knife. If there are still traces of pink, then it’s not done yet.
Which Herbs Should be Used for the Rub?
The main herbs used in the rub are paprika, garlic powder, onion powder, thyme, sage, and rosemary.
The herbs should be finely chopped and mixed with the butter to form a paste. The paste is then rubbed on the meat before cooking.
Dutch ovens are a staple in any homemaker’s kitchen. One of the oldest cooking methods, they are still popular today. The Dutch oven is used for everything from roasting a whole chicken to baking cakes and bread.
Side Dishes Whole Chicken
There are a variety of delicious side dishes that can be served with a whole roasted chicken.
Some people prefer to serve a dish that is light and healthy, while others want to indulge in something rich and hearty. There are plenty of options to choose from, so here are a few options.
- Pan Fried Asparagus
- Grilled Corn on the Cob
- Loaded Roasted Cauliflower Casserole
Dutch Oven Recipes
Click on the links below to view more of our family’s favorite dutch oven recipes.
- Dutch Oven Meatloaf
- Dutch Oven Lasagna
- Dutch Oven Pulled Pork
- Oven Baked Chuck Roast
- Dutch Oven Pot Roast
- Old Fashioned Dutch Oven Beef Stew
- Dutch Oven Vegetable Soup
I hope that this dutch oven whole chicken recipe is an example of how you can use your dutch oven to cook delicious meals for your whole family!
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Additional Time 10 minutes
Total Time 1 hour 55 minutes
Ingredients
- Roasted Whole Chicken Ingredients
- 3-5 lb whole chicken, giblets removed
- 1 tablespoon celtic salt
- 1 tablespoon ground pepper
- 1/4 stick butter, cut into slices
- 1/2 large onion, sliced
- Chicken Rub Recipe
- 1/4 cup softened butter
- 1 1/2 teaspoon paprika
- 1 1/2 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground sage
- 2 teaspoons ground thyme
- 1 teaspoon ground rosemary
- 1 tablespoon celtic salt
Instructions
Preheat Oven
Preheat the oven to 375 degrees.
Prepare the Chicken
Place chicken in a dutch oven and pat dry with a paper towel.
Stuff the Cavity
Generously salt and pepper the chicken cavity. Stuff the chicken cavity with 1/2 of a large sliced onion and 1/4 stick of room temperature butter, cut into slices.
Make the Herbed Butter Chicken Rub
Mix 1/4 cup softened butter, paprika, garlic powder, onion powder, thyme, sage, rosemary, and salt in a small bowl.
Rub Chicken with Herbed Butter Chicken Rub
Begin by carefully dividing the skin from the chicken breast meat to create pockets. Rub about half of the herbed butter chicken rub blend in between without tearing the skin.
Then, rub the rest of the butter on the outside of the chicken, including the top of the skin, covering the legs, wings, and breast.
Roast the Whole Chicken
The key to having juicy, moist chicken is to cover it with a lid and roast it in the oven for one hour. Remove the lid for the last 30 minutes so that the outer skin on the chicken can crisp up.
When cooking chicken, it’s essential to use a meat thermometer and never rely on time alone. The oven temperature can vary, and while the meat may look done on the outside, it can still be undercooked inside if you’re not using a thermometer.
When cooking poultry, it should reach an internal temperature of 175 degrees F in the thickest part of the thigh.
Rest the Chicken
After cooking, remove the lid and allow the chicken to rest for 10-15 minutes before carving it up. This enables all juices to redistribute through the meat and moisten it again.