This Dutch Oven roasted chicken is melt in your mouth tender and so flavorful! This easy and straightforward recipe produces the most juicy and delicious whole chicken. It is great for family dinners, holidays, meal prep and leftovers.

Dutch oven roasted chicken

Why You’ll Love This Recipe

  • This dutch oven roasted chicken is easy, healthy and tasty.
  • The chicken is not dry, overcooked or bland.
  • This chicken is great for family dinners and holidays.
  • It is a great alternative to turkey for Thanksgiving. In addition, it is delicious for Christmas.
  • The leftovers are great for meal prep and leftovers.
  • Use the chicken in dips, sauces, tacos, burritos, and sandwiches.
  • As written, this recipe is Paleo, low carb, gluten free, nut free, and sugar free.
  • Check out this Instant Pot Whole Chicken for another great recipe.

Ingredients & Substitutions

These are the main ingredients and substitutions for dutch oven roasted chicken. Scroll down to the recipe card for full ingredients list and instructions.

Use a fresh whole chicken. For best flavor, I suggest an organic free range chicken. A 3 pound to 5 pound chicken is best for this recipe. For the photos, this is a 4 pound chicken.

Melted butter adds a great buttery flavor and moisture. It keeps the chicken juicy and moist. Dairy free butter is a great alternative if needed. Additionally, ghee may be substituted.

Minced garlic provides the garlicky flavor. Feel free to add even more for additional flavor.

Both sea salt and pepper add a great flavor. Do not skimp on salt and pepper! Dutch oven roasted chicken needs a lot of seasoning and flavor.

Stuff the chicken cavity with half a lemon. This adds some flavor and prevents the chicken from drying out. If you do not have a lemon, feel free to stuff the cavity with half an onion.

Chopped parsley adds freshness, flavor and color. If you only have dried parsley, use that. Otherwise, fresh rosemary or thyme work well. Again, do not shy away from flavor.

Cubed potatoes and chopped carrots help complete the meal. They become nice and tender while roasting. For another idea, feel free to add chopped onions.

Add a drizzle of olive oil over the veggies before placing chicken on top and roasting. Avocado oil can be used instead if needed. Or, use more melted butter.

Whole chicken with veggies

How to Long to Roast Chicken

After roasting the chicken at 450 degrees Fahrenheit for 10 minutes, reduce oven to 350 degrees Fahrenheit. Then, roast for 20 minutes per pound.

For a 3 pound chicken, roast for 60 minutes.

For a 4 pound chicken, roast for 1 hour and 20 minutes.

Finally, for a 5 pound chicken, roast for 1 hour and 40 minutes.

Always use a meat thermometer to make sure chicken is cooked thoroughly. Roast until internal temperature is 165 degrees Fahrenheit. When carving, the chicken juices should be clear, not pink.

Taste & Texture

This dutch oven roasted chicken is incredibly savory, hearty and flavorful. It tastes like rotisserie chicken.

The texture is tender and juicy. This chicken is moist, not dry. The potatoes and carrots become tender while roasting due to the chicken juices.

How to Make

Step 1

First, preheat oven to 450 degrees Fahrenheit.

Step 2

Remove the chicken giblets from cavity. Pat chicken dry with paper towels.

Step 3

In a small bowl, combine the melted butter, minced garlic, chopped parsley, sea salt and black pepper.

Garlic butter with parsley

Step 4

Use hands to spread this butter mixture all over chicken and carefully under chicken breast skin. Do not break the skin.

Chicken with seasonings

Step 5

Place the half lemon in the cavity of the chicken.

Lemon inside cavity

Step 6

Tie the chicken legs together using kitchen twine.

Chicken with garlic butter

Step 7

Place potatoes cubes and chopped carrots in the bottom of Dutch oven. Then, lightly drizzle with olive oil.

Veggies in dutch oven

Step 8

Place chicken on top, breast side up.

Chicken in dutch oven

Step 9

Roast uncovered at 450 degrees Fahrenheit for 10 minutes. Then, lower oven heat to 350 degrees Fahrenheit. Cook uncovered for 20 minutes per pound. For a 4 pound chicken, this is 1 hour and 20 minutes.

Step 10

Use meat thermometer to make sure chicken is cooked through. It should be at least 165 degrees Fahrenheit internally. If not done, cook for another 5 to 10 minutes or until cooked through.

Step 11

Finally, remove dutch oven roasted chicken from the oven. Allow chicken to rest for 10 minutes to lock in juices. Lastly, carve and serve!

Expert Tips & Tricks

Do not be afraid to season dutch oven whole chicken with melted butter mixture. This really adds a great flavor to the roasted chicken.

Very carefully spread butter mixture under the breast chicken skin. Do not break skin.

Use at least a 6 quart dutch oven.

Use meat thermometer to measure internal temperature of dutch oven whole chicken. It should read at least 165 degrees Fahrenheit.

If chicken is not done, return to oven for 5 to 10 minutes.

Allow the chicken to rest for 10 minutes after roasting. This really locks in the juices and yields a juicy chicken.

Whole roasted chicken with veggies

Ways to Use Leftover Chicken

This dutch oven whole chicken is great as leftovers. Here are some ways to use leftover chicken.

Use leftover chicken in soups and stews. This Whole30 Creamy Chicken Soup is a great recipe.

Add it to dips, such as this Dairy Free Buffalo Chicken Dip.

Add the chicken to pasta dishes. This Buffalo Chicken Pasta is a favorite!

These Buffalo Chicken Fries are a delicious game day appetizer.

Add this chicken to wraps, tacos, and burritos. Nachos are also tasty with this chicken.

It also makes a delicious sandwich or sub.

Lastly, this chicken is tasty when added to a stir fry. Check out this Paleo Chicken Stir Fry.

Consider serving in place of turkey for Thanksgiving.

There are so many different ways to eat this chicken. This makes it an ideal choice for families and holidays.

How to Serve & Store

Serve whole roasted chicken with the potatoes and carrots.

It pairs well with roasted veggies, a side salad, and homemade gravy.

This chicken also goes well with mashed potatoes, French fries and mashed sweet potatoes.

Store leftovers in the fridge for up to 4 days.

Juicy chicken meat on plate

Frequently Asked Questions

What size Dutch oven do I need to roast a chicken?

Use at least a 6 quart Dutch oven.

Is it dry?

No, the chicken is very juicy.

How do I know when the chicken is done?

Use a meat thermometer to determine if the chicken is done. Chicken is done when it has reached 165 degrees Fahrenheit. In addition, the juices from the chicken should be clear, not pink.

Do I cooked uncovered or covered?

Cook the whole chicken uncovered.

You May Also Like

If you make this dutch oven roasted chicken recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas and recipes, check out these Dinner Recipes.

Dutch oven roasted chicken

Get the Recipe: Dutch Oven Roasted Chicken

This dutch oven roasted chicken is incredibly tender and flavorful! This recipe is easy, simple and yields the most delicious whole chicken. The chicken is loaded with flavor and great for meal prep, leftovers, dinners and holidays!
5 from 9 votes

Ingredients

  • 1 whole chicken, about 4 pounds
  • 4 tbsp melted butter
  • 2 tbsp minced garlic
  • 1 tsp sea salt
  • 1 tsp black pepper
  • ½ lemon
  • ¼ cup chopped parsley
  • 1 cup potatoes, cut into 1 inch pieces
  • ½ cup chopped carrots
  • 1 tbsp olive oil

Instructions 

  • First, preheat oven to 450 degrees Fahrenheit.
  • Remove chicken giblets from cavity. Pat the chicken dry with paper towels.
  • In a small bowl, combine melted butter, minced garlic, chopped parsley, sea salt and black pepper.
  • Use hands to spread this butter mixture all over chicken and carefully under chicken breast skin. Do not break the skin.
  • Place the half lemon in the cavity of the chicken.
  • Tie the chicken legs together using kitchen twine.
  • Place potato cubes and chopped carrots in the bottom of Dutch oven. Lightly drizzle with olive oil.
  • Then, place chicken on top, breast side up.
  • Roast uncovered at 450 degrees Fahrenheit for 10 minutes. Then, lower oven heat to 350 degrees Fahrenheit. Cook uncovered for 20 minutes per pound. For a 4 pound chicken, this is 1 hour and 20 minutes.
  • Use meat thermometer to make sure chicken is cooked through. It should be at least 165 degrees Fahrenheit internally. If not done, cook for another 5 to 10 minutes or until cooked through.
  • Finally, remove from oven. Allow chicken to rest for 10 minutes to lock in juices. Then carve and serve!

Notes

  • Roast chicken for 450 degrees Fahrenheit for 10 minutes.  Then cook for 20 minutes per pound.  For a 4 pound chicken, this is 1 hour and 20 minutes.
  • Spread melted butter mixture all over both sides of chicken.  Do not be afraid of using butter!
  • Carefully spread melted butter under chicken breast skin.
  • Do not cover chicken with lid.  It roasts uncovered the whole time.
  • I never have trouble with the chicken skin burning, but if yours is burning, loosely tent with tin foil.
  • Use a meat thermometer to measure internal temperature of chicken.  It should read 165 degrees Fahrenheit.
  • Allow chicken to rest for 10 minutes after roasting before carving.  This creates a juicy chicken!
  • Store leftovers in the fridge for up to 4 days.
Calories: 599kcal, Carbohydrates: 14g, Protein: 37g, Fat: 44g, Saturated Fat: 16g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 173mg, Sodium: 820mg, Potassium: 677mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3297IU, Vitamin C: 23mg, Calcium: 49mg, Iron: 2mg

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