Dutch Oven Whole Chicken

This whole roasted chicken recipes comes together easily and cooks in a Dutch oven in the oven.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 1 15

Resting time 10

Total Time 1 40

Servings

Calories 360kcal

Author Ashley C.

Equipment

Ingredients

3 pound whole young chicken giblets removed
1 tablespoon extra virgin olive oil plus more for coating the chicken
1 1/2 pounds fingerling potatoes
1 small yellow onion quartered
2 celery ribs cut into 2-inch pieces
1 carrot cut into 2-inch pieces
1 half lemon quartered
3 cloves garlic peeled
1/2 cup fresh parsley springs
1 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 cup chicken broth

Instructions

Allow the chicken to sit at room temperature for 30 minutes. Meanwhile, preheat the oven to 375 degrees F and lightly coat the bottom of a large Dutch oven with olive oil. Add the potatoes and toss them a bit to coat them with the oil, then set the pot aside.
Pat the inside of the chicken dry, then stuff the cavity with onion, celery, carrot, lemon, garlic and parsley. Add any remaining vegetables that don't fit in the cavity to the Dutch oven.
Rub the olive oil over the whole chicken, being sure to get some between the skin and the meat. Season evenly with salt, onion powder, garlic powder, thyme, pepper and paprika, then cover with the lid.
Roast for 30 minutes, then take the pot out of the oven. Carefully remove the lid and pour the broth into the pot. Cover and return the chicken to the oven, roasting for another 30 minutes.
Increase the oven temperature to 425 degrees F and remove the lid. Roast this way for 10 to 15 minutes, until the internal temperature of the chicken reads 165 to 170 degrees F.
Remove the pot from the oven and place the chicken on a cutting board, tenting it with foil and allowing it to rest for 10 to 15 minutes before carving and serving with potatoes.

Notes

Cooking times: This recipe works for a 3 pound chicken. If using a larger chicken, you will need to cook longer, about 20 additional minutes per pound. Use a meat thermometer to check for doneness. The chicken is ready when the internal temperature reads 165 degrees F.

Storage: Store leftover roast chicken in the refrigerator for up to 3 days.

Freezing: To freeze, allow the chicken to cool to room temperature. Shred the chicken into smaller pieces and remove the bones. Place the chicken in a freezer safe airtight container or zipped top bags and store in the freezer. Store in the freezer for up to 3 months. Thaw the chicken and reheat before serving.

Nutrition