This is how to make a dutch oven whole chicken! It’s super easy and flavorful using this method. Tender oven baked whole chicken inside a cast iron pot is the only way to go for me now! You’ll never go back after you’ve tried this and other dutch oven recipes.
I am new to using a dutch oven but LOVE it already! The first thing I tried was this dutch oven whole chicken that turned out tender and moist with literally no effort from me (other than prepping it). Using fresh vegetables I had at home I stuffed the cavity full to absorb the juices while it was cooking, and those came out really flavorful as well. One of our favorite dutch oven recipes. (originally published 11/17)
This is all you need to make a dutch oven whole chicken
- Dutch oven <—-I have this 7 quart model
- Whole chicken
- Vegetables (I used celery, onion, and carrots)
- Seasoned salt – this is our favorite
- 4-5 potatoes to use as a stand, and eat when it’s done
This is what my dutch oven chicken looked like once I prepped it with all the herbs and spices.
I don’t really measure when it comes to adding herbs on a chicken, but approximated 1 tbsp of each in the recipe below.
I generally just sprinkle each one on until the whole thing is covered to enhance the flavor of the chicken skin. This will permeate the chicken itself a bit while it is cooking too. They are great sprinkled on the vegetables as well.
Instead of using a trivet I like to use medium sized potatoes as a stand to keep the chicken off the bottom so it doesn’t get soggy skin. This makes the potatoes flavorful as they are in the drippings. They might be your favorite part actually!
If you’re looking for more dutch oven recipes we have many others including this too:
If you have a Ninja Foodi or air fryer try our crispy air fryer whole chicken too!
Dutch Oven Whole Chicken
- 1 whole chicken approx 4.5 lbs.
- 4-5 medium potatoes we used red, left whole
- 2-3 carrots leave in large chunks or they will get too soft
- 2-3 stalks celery cut into large chunks
- 1 onion sliced large pcs.
- 1 tbsp seasoned salt we used lawrys
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- Rinse your chicken. Take items, if any, out of cavity and discard.
- Poke your potatoes and put them in the bottom of your dutch oven in the middle so your chicken can sit upon them and not fall over.
- Rinse vegetables, take top layer of onion off and cut in fourths.
- Put 2 pcs of onion inside chicken cavity as well as a few pcs of veggies, enough to fill cavity. Leave carrots and celery in large chunks so they don't overcook.
- Put remaining on the outside of your chicken inside the dutch oven. Season outside of chicken with seasonings of your choice (I use Lawry's, oregano, garlic powder, etc).
- Put your lid on and put in the oven at 300 degrees for approximately 3 hours
- Check after 2.5 hrs to see if chicken is at a safe 170 degrees using a meat thermometer and putting it inside the breast area.
- You don't want to overcook it, and 3 hrs is perfect for our oven but each one differs slightly so just check.
- Then remove your lid and cook with lid off for 15 minutes to brown the skin.
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