Dutch Oven Whole Chicken
This dutch oven whole chicken recipe is amazing! Perfectly baked in the oven or cooked over a campfire, it comes out moist and juicy every time.
Servings: 5
Calories: 447kcal
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.
Video
Nutrition
Serving: 4oz | Calories: 447kcal | Carbohydrates: 26g | Protein: 33g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 114mg | Sodium: 154mg | Potassium: 1143mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4360IU | Vitamin C: 25.4mg | Calcium: 87mg | Iron: 7mg