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A dutch oven whole chicken is an easy recipe that’s perfect for the whole family! With incredibly simple ingredients and a few easy steps you can have this crispy roast chicken on the table in no time!
Dutch oven recipes are the best because they require very few dishes which means easy clean up! Not only that, but the cooking time in a dutch oven is often quicker than in the oven or in a slow cooker.
If you are looking for the BEST roast chicken recipe, look no further. This is a simple and easy dinner that you can quickly put together and let cook. Using a dutch oven is a foolproof way to cook this delicious recipe!
When I say this truly is the BEST roast chicken recipe, I mean it. My mom used to make this at least one Sunday a month. It’s just so easy to throw in a dutch oven and let it cook for a few hours.
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Pairing this chicken with your favorite root vegetables like sweet potatoes or instant pot carrots is a great way to make this a complete meal!
How to use leftover chicken
Another reason why this is a favorite recipe of mine is because it makes great leftovers! You can use the extra meat in gluten-free chicken noodle soup, enchiladas, salads, or make gluten-free chicken pot pie.
Ingredients for Dutch oven roast chicken
When I say these ingredients are simple, I mean it! You probably have most of these ingredients and spices in your home already.
For this whole chicken recipe you can use a thawed frozen chicken or buy a fresh whole chicken at the store, the choice is yours.
For crispy skin and in order for the spices to stick, you need coconut oil or olive oil. You can melt coconut oil in a small bowl if needed.
I like Real salt, Real onion salt, Real seasoned salt, cayenne, paprika, and other fresh herbs. You can add whatever spices you’d like.
How to make it
This is one of the easiest meals because all you have to do is season the chicken, place it in the bottom of the pan, then let it bake! No need to add spices or stuffing to the cavity of the chicken either!
Before seasoning the chicken, it’s important to massage the chicken with oil so that the spices will stick and the skin comes out crispy. After the chicken is covered in oil, you can add the spices and place in the bottom of the dutch oven.
Bake for 2 1/2 hours or until chicken is fully cooked. I like to use a meat thermometer on the thickest part of the thigh and make sure the chicken is 165 degrees f.
Pro tip: Serve with fresh veggies, lemon juice, and a sprinkle of parsley for an easy way to spice up this recipe! You can also use leftovers to make this lemon chicken soup.
Expert tips and FAQs
You can store leftover chicken in an airtight container in the fridge for up to 4 days. You want to let the chicken dry and also make sure it’s cooled to room temperature before serving. This will preserve freshness.
Yes! 5 and 6 quart dutch ovens are large enough to cook a whole chicken and even bake an entire loaf of bread! But for this recipe, simply place the chicken in the bottom of the post and roast until the internal temperature is 165 degrees f.
For juicy meat it’s best to cook your chicken covered but if you want crispy skin, feel free to cook your chicken uncovered for the 2nd portion of the cook time.
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Dutch Oven Whole Chicken
- 1 whole fryer chicken
- 1 T coconut oil
- 1 tsp. Real Salt
- 1/2 tsp. Real Onion Salt
- 1/2 tsp. Real Garlic Salt
- 1/2 tsp. Real Seasoned Salt
- 1/2 tsp. paprika
- 1/4 tsp. cayenne
- 1 T dried thyme rosemary, or any other spice you like
- Preheat oven temperature to 350 degrees f
- Combine salts and seasonings
- Spread coconut oil all over the bird then wash hands
- Massage spices and salts into the bird
- Thoroughly wash hands again
- Place chicken in bottom of a dutch oven
- Cook in covered dutch oven at 350 degrees for about 2 1/2 to 3 hrs
How to store leftover chickenYou can store leftover chicken in an airtight container in the fridge for up to 4 days. You want to let the chicken dry and also make sure it’s cooled to room temperature before storing. This will preserve freshness.
How to use leftover chickenAnother reason why this is a favorite recipe of mine is because it makes great leftovers! You can use the extra meat in gluten-free chicken noodle soup, enchiladas, salads, or make gluten-free chicken pot pie.
This post was originally published in December 2017 but was updated in March 2022.