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. Just one of the easy dutch oven recipes my family loves. (originally published 11/17, affiliate links preent)
This is all you need to make a dutch oven whole 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
- 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:
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.
- If you’ve only tried chicken in a slow cooker before this is a nice change!
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
- 2 tbsp olive oil
- 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. Rub olive oil on top, breast side, and 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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