Dutch Oven Whole Chicken
Learn how to make the best Dutch Oven Whole Chicken! It’s roasted in the oven until the skin is crispy and the meat is juicy and tender. Add some vegetables, like potatoes and carrots to make it an easy one pot meal recipe!
Ingredients
- 8 tablespoons unsalted butter (softened)
- 2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 5 pounds whole chicken
- 1 pound baby potatoes
- 1 pound carrots (chopped)
- 1 cup chicken broth
Directions
- 1
In a small mixing bowl, add 8 tbsp unsalted softened butter, 2 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, ½ tsp dried thyme, and ½ tsp black pepper. Using a fork, cream everything together until well combined. Set aside.
- 2
Prepare the chicken, by removing the goblet from the cavity. Then, pat dry it thoroughly from all the sides.
- 3
Rub the butter/seasoning mixture all over the whole chicken, including under the breast skin and inside the cavity.
- 4
Preheat the oven to 425°F.
- 5
In a Dutch oven, add 1 pound baby potatoes, 1 pound chopped carrots, ½ tsp salt, and 1 cup chicken broth. Give it a stir.
- 6
Place the meat on top. Using a chicken twine, tie the legs tightly.
- 7
Cover the pot with the lid and bake at 425°F covered for 1 hour 15 minutes. Then remove the lid and continue baking for another 30 minutes or until the internal temperature of the meat reaches at least 165°F and the skin is crispy and golden color.
- 8
When done, take it out of the oven and let sit on the counter for at least 10 minutes before carving and serving.