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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


  • 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


  • 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!


  • 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