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. It turned out tender and moist with literally no effort from me (other than prepping it). Just one of the easy dutch oven recipes my family loves. (originally published 11/17, affiliate links present)
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
Dutch oven chicken
- Cast iron dutch oven <—-I have this 7 quart model
- Whole chicken
- Vegetables (I used celery, onion, and carrots)
- Seasoned salt – this is our favorite
- Herbs
- Salt and pepper
- Olive oil
- 4-5 potatoes to use as a stand, and eat when it’s done
- This is what my dutch oven roasted 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. It’s great with vegetables as well.
What vegetables can I add into the pot?
- Halved russet potatoes – like we did and used them as trivets underneath
- Stuffed with carrots, celery and onions like we did
- White wine
- I wouldn’t add rice, just cook that separately
Once prepped place the chicken breast side up into your pot.
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! This will be the best cooked chicken dinner you’ll ever have.
Chicken in a dutch oven is not only a cheap meal but healthy too. It’s gluten free, keto friendly, and packed with protein.
If you’re looking for more dutch oven recipes we have many others including this too:
- The best dutch oven stew
- Sweet dutch oven peach cobbler
- Hearty chili
If you have a Ninja Foodi or air fryer try our crispy air fryer whole chicken or roast chicken recipe too!
You can even bake bread in a Dutch Oven!
Note – Cook time will depend on how large your bird is. Always use a meat thermometer to check internal temperature inside middle of breast before eating. It should be at least 165 degrees to be safe.
Time needed: 3 hours.
Dutch Oven Whole Chicken
- Prepare
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. - Add vegetables
Rinse vegetables: Take top layer of onion off and cut in fourths.
Put 1/2 of onion inside chicken cavity as well as a few pcs of carrots and celery cut into large chunks so they don’t overcook. - Add the chicken
Put chicken in middle of pot with breast side facing up. Put remaining veggies on the outside of your chicken inside the pot itself.
Rub olive oil on chicken skin, and season skin with seasonings of your choice (I use Lawry’s, oregano, garlic powder, etc). - Bake
Put your lid on and put in a preheated 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. - Brown chicken skin
Then remove your lid and cook with lid off for 15 – 20 minutes to brown the skin.
As always you will want to let the meat rest when you take it out. From 15 minutes to 30 minutes is good. Then when you slice it the meat will remain super tender. Slicing early will dry it out.
Dutch oven cooking at it’s finest I tell you.
- If you’ve only tried chicken in a slow cooker before this is a nice change!
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***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉
Dutch Oven Whole Chicken
Ingredients
- 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
- 2 tbsp olive oil
Instructions
- 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 carrots and celery in large chunks so they don't overcook.
- Put remaining veggies on the outside of your chicken inside the dutch oven. Rub olive oil on top of meat, set inside on top of potatoes with the breast side facing up. Season outside of chicken skin with seasonings of your choice (I use Lawry's, oregano, garlic powder, etc).
- Put your lid on and put in a preheated 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.
Sarah Dreier says
Do you preheat your Dutch oven or just the oven. I’m new to using mine and for my bread I make I preheat the Dutch oven before adding the bread dough to cook it. Just want to make sure if I need to do that with this recipe 😊
Planning to make this for thanksgiving since we will be home this year!
The Typical Mom says
I don’t typically preheat it.
Kay Self says
I like how this uses the black raw Lodge Dutch oven. Other recipes I’ve seen, often have the cast iron coloured enamel ones. I have both on hand, but really wanted to use my simple black cast iron to roast a whole chicken. Was looking into the Romertopf clay pots (I gave mine away years ago)…..but Will definitely try this as soon as my oven is working again. Thanks for stew recipw as well!
Pam says
Did u use white wine, early on in the the picture of the pot it said white wine but not in the recipe. If so, how much?
Judith Blanchard says
how much white wine do you use
Beth says
How much white wine was used and when did you add it in? Last 15 minutes??
Kim says
Wow! This was amazing! Moist, juicy, and tender. I will never make a whole chicken any other way. This was perfection!!
kim says
OMG! That was the first meal made in my new cast iron Dutch oven I received at Christmas! I have several other cast iron skillets but I was thrilled to get this! It was the most unbelievably moist chicken I’ve ever made or eaten!! WOW ! I thoroughly enjoyed cooking this meal! Simple prep, yet extremely tasty. Thank you and I look forward to trying other recipes you might have!
Joyce McFarlane says
Is it ok to eat the vegetables that are on the bottom of a chicken cooked in a dutch oven? I thought I saw somewhere that you should not eat the vegetables. Just want to make sure. Thanks
The Typical Mom says
I’ve never heard of that. Yes we do
Cyril says
Not eating the vegetables cooked in the bottom of a Dutch oven sounds like the comment of a child who does not eat their vegetables as a matter of principle. This is a bad principle Of course eat the vegetables!
Emma says
I was looking for a nice simple recipe to use my Dutch oven (usually only used for bread) to make a roast chicken and this is perfect! So fuss free, and the chicken is perfect! Managed to get almost all meat off the bone so will do several meals this week. Thank you for sharing, this is definitely how I’ll cook my chickens from now on!
The Typical Mom says
Yay so glad I could help!!
Cindy says
Delicious !!! I cooked a chicken tonight for supper following this recipe as written . It weighed just a little over 3 lbs so it only took 2 hours to cook and an additional 15 minutes to crisp up the skin and 2 carrots , 2 stalks of celery and 1 small onion to stuff the cavity . Sitting the chicken on ( red ) potatoes worked like a charm to prevent soggy skin ! Plus you have potatoes and carrots to serve as well ! I can’t thank you enough for sharing this recipe ! I am really enjoying using my Dutch oven and this recipe is definitely a keeper ! ? ?
The Typical Mom says
Yeah!! We love our dutch oven too, try our stew next!
Cindy says
I already have your stew recipe in my keep file and am excited to try it ! I’m sure it will be a 5-star recipe as well ! Will let yoy kniw jow it goes ! ?
Cindy says
I just recently purchased my first Dutch oven ( 5-quart round ) . I will definitely be trying this method of cooking chicken in it.
I also plan on making your beef stew . Both of these recipes sound so basic and tasty…my style of cooking
So far l have made casseroles and soup in it and give it a thumbs! ??
The Typical Mom says
Enjoy!
Tisha says
I love making whole chickens! They come out great, this recipe looks delicious!!
Sarah says
I used a 1/2 a bag of baby carrots and it turned out great!
Chelsey says
Are the potatoes under whole or are they cut?
Karen M. Chapman says
I’m always looking for ways to make my life easier! Can’t wait to try your recipe!
The Typical Mom says
OH good!
Jacque says
I was wanting the procedure for a whole chicken in an instant pot.
The Typical Mom says
This is the recipe for that: https://temeculablogs.com/instant-pot-whole-chicken/