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Easy Dutch Oven Roast Chicken Recipe

If you're looking for the perfect crispy roast chicken recipe that takes the intimidation out cooking a whole chicken, why not try this Easy Dutch Oven Roast Chicken Recipe, featuring nutrient rich pasture raised chicken – the perfect solution for a delicious dinner the whole family will love!
Prep Time10 minutes
Cook Time1 hour 45 minutes
Resting Time10 minutes
Total Time2 hours 5 minutes
Course: Main Course
Cuisine: American
Keyword: Cast Iron, Chicken, Dutch Oven
Servings: 4 people

Equipment

  • 5 quart Dutch Oven
  • Parchment Paper
  • Meat Thermopmeter

Ingredients

  • 3.5-5 lb chicken pasture raised
  • 1 TBSP extra virgin olive oil
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1 small onion quartered
  • 3-4 garlic cloves
  • 2-4 large carrots

Instructions

Preheat the Oven

  • Before beginning, place the Dutch Oven with the lid on in the oven, adjusting the oven rack height as needed to ensure it will fit
  • Preheat your oven to 425°F (218°C)

Prepare the Dutch Oven

  •  Line the Dutch Oven with Parchment Paper. This will make for a much easier cleanup
  • Peel and quarter the onion
  • Peel and lightly crush the garlic cloves
  • Peel and roughly chop the carrots in half or quarters, depending on their size
  • Place half the onion and the carrots in the bottom of the Dutch oven to create a bed for the chicken, and allow for better airflow, ensuring a nice crispy skin

Prepare the Chicken

  • Remove giblets from the chicken cavity and pat the chicken dry with paper towels
  • Place the chicken on a cutting board and tie the legs with kitchen twine

Season and Stuff the Chicken

  • In a small bowl, mix together the paprika, garlic powder, onion powder, smoked paprika, and salt
  • Rub the chicken all over with the olive oil
  • Sprinkle the spice mixture evenly over the entire surface of the chicken and rub in the seasoning, ensuring it is well-coated
  • Stuff the chicken with the other half of the onions and the garlic cloves

Place the Chicken in the Dutch Oven

  • Lay chicken on top of the vegetables in the Dutch oven, breast side up

Roast the Chicken

  • Place the Dutch oven, uncovered, in the preheated oven
  • Roast the chicken for 1 hour and 15 minutes
  • Remove lid from the Dutch oven and continue roasting uncovered for an additional 30 minutes or until the skin is golden-brown and crispy, and the internal temperature at the thickest part of the thigh, as measured by a meat thermometer, reaches 165°F (74°C)
  • If it looks like the onions and carrots are beginning to burn, add a splash of broth to the bottom of the pot

Allow the Chicken to Rest

  • Once an internal temperature of  165°F (74°C) has been reached, remove it from the oven and let it rest in the Dutch oven for about 10 minutes before carving

Serve and Enjoy

  • Carve the chicken and serve.

Notes

  • This Dutch oven chicken recipe, pairs beautifully with side dishes of roasted Brussels Sprouts, and creamy mashed potatoes.
  •  just like roasting a turkey, cooking time will depend on the size of the chicken. The chicken is done when it has reached an internal temperature of 165°F (74°C).
  • Storing leftovers: Leftover chicken will keep in the fridge for 3-4 days, or 3-4 months in the freezer. Consider saving the skin, bones and pan drippings to turn it into a nourishing bone broth!