Dutch Oven Roast Chicken

A Dutch oven roast chicken with veggies is the perfect weekend meal with leftovers for the week. This simple and easy recipe with basic seasoning and fresh herbs. The best part is it gets ready in just 90 minutes. Leftover chicken makes wonderful sandwiches and wraps.

Table of Content

• Why make this roast chicken
• Ingredients and substitutes
• Step by step instructions
• How to carve a roast chicken
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

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I find roasting a chicken to be so much fun. You can roast a chicken in almost anything, a roasting pan, skillet, or a Dutch oven. And, with or without veggies. Moreover, the options for marinating can be as simple as salt and pepper to a whole bunch of ingredients.

Why make this roast chicken

• This is the easiest no-fuss roast chicken to make during the week.
• No need to get the roasting pan out just use your Dutch oven. Plus, there is so much to love about this roast.
• Today, I am using a garlic and herbs, but, no matter what marinade you use, you can use the same process to roast a whole chicken in the dutch oven successfully every single time.
• Brushing the butter on the chicken gives us not just a lovely crisp skin but also a beautiful color on the bird.
• Most of the ingredients used are simple pantry staples plus fresh herbs to perfume th bird.

Ingredients and substitutes

• Chicken -  You wanna choose a healthy, not bony, chicken when roasting the whole chicken. So, even if you are a small group of people to eat, it's best to choose a bigger bird and have leftovers. The small ones tend to dry out because they do not have enough meat on the bones.
• Herbs - It's got to be fresh. Make that trip to the supermarket if you have to, but when it comes to roast chicken, fresh herbs are the way to go. I've used rosemary and thyme, and yet sage is also a great option.
• Lemon - Works great outside and inside the cavity of the bird. It flavors the chicken from the inside and I love how soft and juicy it becomes. And, you can also squeeze the cooked lemon over the chicken after it's baked for a little extra kick of lemon.
• Butter - I like olive oil, and yet the butter on the breast keeps the breast nice and moist. Olive oil works too, but if possible, I highly recommend butter. It also gives that wonderful golden color.
• Veggies - I'm using carrots, celery, shallots, and garlic but you can add root veggies you like. Baby potatoes are a great addition too. If you do add potatoes add them to the last 45 minutes of cooking time.

Step by step instructions

• Preheat the oven at 425°F / 220°C / Gas mark 7
• In the Dutch oven add the veggies - shallots, carrots, celery, and garlic halves. Pour the oil and coat the veggies in oil. Then, season with salt and pepper. Add the sprigs of rosemary and thyme, set aside.
• Prep chicken - Clean and pat dry the chicken on all sides with paper towels. And, remove excess fat or leftover feathers.
  Pro tip - A dry skin will give a crispy skin. So, when possible leave the chicken uncovered in the fridge overnight.

• Season the chicken generously with salt and pepper - outside as well as inside the cavity
• Cavity - Fill the cavity with halves of onions, garlic, and lemon. Then, truss or tie the chicken legs and tuck the wings under.
• Brush the chicken with melted butter and place the chicken over the veggies in the Dutch oven breast side up. Transfer to the oven on the middle rack and roast uncovered.
  Pro tip - Brushing the chicken with butter will give a wonderful golden color and crisp skin to the chicken.
• Roast the chicken for 15 minutes at 220°C/ 425°F/ Gas Mark 7 – then reduce temperature to 165°C / 325°F Gas Mark 3

• As a guide, you roast the first 15 minutes at 220°C/ 425°F/ Gas Mark 7, reduce temperature to 165°C / 325°F Gas Mark 3. Calculate 20 minutes for every 1 lb ( 500 grams) of chicken until juices run clear or the internal temperature reaches 165°F / 75°C.
  Pro tip - Using a meat thermometer is a great way to take the guesswork and omit any calculating time. All you do is stick the thermometer and check the internal temperature. It should be 165°F or 75°C in the thickest part of the thigh or 145 F in the breast.

• Next, remove the chicken from the oven and tent it with a foil – let cool for at least 15 to 20 minutes before you carve. Serve with the pan juices or use the pan juices to make gravy.
  Pro tip - letting the bird rest will help the juices settle otherwise the moment you cut all the juices will run out leaving the bird dry.

How to carve a roast chicken

• Once roasted, always tent the chicken and let rest for at least 15 minutes otherwise all the juices will flow out leaving the chicken dry.
• First, cut the two quarters at the hip joint. When cooked, this does not need any effort. Each quarter can then be cut into thighs and legs giving you four generous pieces.
• For the breast, find the centerline. Place a sharp knife on one side of that line and press down firmly. This will crack the ribs. Do the same on the other side. This will make removing the center bone easy.
  Then, carve against the bone with a sharp paring knife. It is easy if you follow the rib cage giving you two perfect breast pieces.
• While you will get 6 generous pieces, the rest of the chicken has lots of meat on it. In fact, some of the most flavorful bits are around the bones. So, do not throw the chicken and bones.
• Use the bones to make stock and use the leftover chicken for sandwiches, wraps, and chicken pot pie kinda dishes.

Frequently asked questions

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Printable Recipe