This Dutch oven-roasted chicken recipe is easy and delicious, perfect for the upcoming holidays filled with great food, family, and friends. The whole chicken is cooked to crispy-skin perfection in a Dutch oven, coated with a flavorful butter mixture. Adding potatoes and carrots to the bottom of the pan’s bottom creates a complete one-pot meal that everyone will enjoy! I am confident that you will be returning to this recipe repeatedly! And I cannot wait for all of you to try it 🙂 It is a tried and true recipe perfect for any time of the year.
Roast Chicken A Complete Meal
All in One Dutch Oven
Don’t let roasting a whole chicken intimidate you! This one-pot chicken roast is super easy. You’ll love how juicy, tender, and moist the chicken turns out using your Dutch oven.
What is a Dutch oven?
A Dutch oven is a heavy, oven-safe pot usually made of enamel-coated cast iron. It has a flat base and a tight lid. It has excellent heat retention, making it ideal for braises and stews. Have you ever roasted a whole chicken in a Dutch oven? I love using my Dutch oven to prepare simple dinners during this time of year. I’ve made chicken in a Dutch oven many times, including Crispy Cilantro Lime Roasted Chicken and Baked Chicken Legs with Creamy Mushroom Gravy.
Cooking in a Dutch oven is straightforward and an excellent way to keep the chicken moist while achieving crispy, golden-brown skin. This slow-cooked roast chicken recipe is a comforting dish that my family truly enjoys, especially on chilly nights.
If you don’t have a Dutch oven…
You can easily make this roasted chicken in a large casserole dish or roasting pan using the same method!
How to Make Dutch Oven Roast Chicken
This first step is to prepare the whole chicken: Take the chicken out of the fridge 30 minutes before cooking and remove the giblets. Use paper towels to pat the chicken dry inside and out, removing as much moisture as you possibly can.
Then, season the chicken generously with salt and black pepper. I like to use kosher salt.
Prepare your potatoes, carrots, celery, and onion by peeling the potatoes and carrots and cutting all the vegetables into chunks. Then, add them to your Dutch oven or roasting dish. Next, coat with olive oil, salt, juice of 1 lemon, and 1 cup of dry white wine. Toss to evenly combine.
Place your chicken directly on top of your veggies and fill the cavity of your chicken with your aromatic herbs, lemon, onion, celery, and carrots.
Prepare the Butter Mixture:
Combine 1/2 cup of unsalted butter with 1 teaspoon of chopped rosemary, sage, and thyme.
Generously apply the butter mixture all over the chicken, ensuring you also get inside and under the skin. Refer to the video for a simple method to do this.
Roast uncovered at 425°F for about 2 hours total or until the internal temperature reaches 165°F-175°F. Cooking time will vary depending on the size of your chicken.
Within the 1-hour mark, add an additional 1/2 cup of dry white wine and bathe the chicken with the cooking liquids. Continue basting every 15 minutes until the chicken has finished cooking for me, a total of 2 hours (6-pound chicken).
Allow your chicken to rest for 10-15 minutes before slicing into it. Serve the delicious roasted vegetables and enjoy!
Below you will find a convenient printable recipe card. ↓
Give this recipe a try, and then leave a comment below to let me know how it turns out. I hope that your family enjoys it as much as we do!
Dutch Oven Roast Chicken
Equipment
Ingredients
- 1 Whole chicken about 6lbs
- 1 head of celery
- 4 large carrots
- 5 medium yellow or russet potatoes
- 2 large onions
- 1 head garlic
- 2 lemons
- Fresh herbs I used sage, rosemary, and thyme
- 1/2 cup unsalted butter (1 stick) at room temperature
- kosher salt and black pepper season chicken generously
- 1 ½ cups of dry white wine
Instructions
- This first step is to prepare the whole chicken: Take the chicken out of the fridge 30 minutes before cooking and remove the giblets. Use paper towels to pat the chicken dry inside and out, removing as much moisture as you possibly can.
- Then, season the chicken generously with salt and black pepper. I like to use kosher salt.
Prepare the Butter Mixture:
- Combine 1/2 cup of unsalted butter with 1 teaspoon of chopped rosemary, sage, and thyme.
- Prepare your potatoes, carrots, celery, and onion by peeling the potatoes and carrots and cutting all the vegetables into chunks.
- Then, add them to your Dutch oven or roasting dish. Next, coat with olive oil, salt, juice of 1 lemon, and 1 cup of dry white wine. Toss to evenly combine.
- Place your chicken directly on top of your veggies and fill the cavity of your chicken with your aromatic herbs, lemon, onion, celery, and carrots.
- Generously apply the butter mixture all over the chicken, ensuring you also get inside and under the skin. Refer to the video for a simple method to do this. Roast uncovered at 425°F for about 2 hours total or until the internal temperature reaches 165°F-175°F. Cooking time will vary depending on the size of your chicken.
- Within the 1-hour mark, add an additional 1/2 cup of dry white wine and bathe the chicken with the cooking liquids. Continue basting every 15 minutes until the chicken has finished cooking for me, a total of 2 hours (6-pound chicken).
- Allow your chicken to rest for 10-15 minutes before slicing into it, then enjoy!
Nutrition
Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.
More Chicken Recipes
