This easy Dutch oven whole chicken comes out to juicy perfection every time. Seasoned with cumin and garlic, with a crispy skin on top, this roast chicken recipe is one you’re going to want to hang on to!
The ultimate meal prep recipe, this dutch oven whole roast chicken juicy makes just as good of a Sunday night dinner as it does thrown into wraps, salads, or pasta the next day!
A chicken recipe that will become a staple for your house! This dutch oven whole chicken comes out juicy and delicious making it the perfect dinner recipe.
Plus it ends up with that thin, crispy, golden skin that’s so hard to say no to!
The reason I love the dutch oven is that it makes perfect chicken every single time. Plus, if needed you can actually do the whole meal in just one pot!
Talk about easy clean-up.
As a Certified Nutrition Coach, I know you’ll fall in love with this tasty chicken because:
- It’s a cook once eat a few times meal
- Easy to prep and minimal fuss time
- Crispy skin with juicy chicken
- Perfectly seasoned with ingredients you already have on hand
Ingredients In The Dutch Oven Whole Chicken
You don’t need much for this dinner recipe, really just the whole chicken and a few seasonings! It’s why it’s such a perfect dinner recipe!
Whole chicken: I opt to use an organic free-range whole chicken because I use the chicken leftovers to make homemade broth. Plus, if I’m roasting the chicken and devouring all the juices from it, I prefer that the chicken be free from the basic stuff.
Garlic: you’ll need both fresh garlic for this oven whole roast chicken and garlic granules. One to season the broth and the chicken from the bottom and the other to coat the skin.
Onion: this goes around the base of the chicken to maximize the flavor absorbed.
Seasoning: you’ll need the basics of cumin, salt, paprika, and garlic granules. The more potent your seasonings, the better the flavor on the roasted chicken or something like smoked chuck roast. I love using Selefina herbs and spices for this exact reason!
How To Make Dutch Oven Whole Chicken
- Prep the chicken and clear out any insides.
- Add the garlic and onion to the base of the dutch oven.
- Mix together the seasonings and pat them over the whole chicken.
- Put some water in the bottom of the dutch oven and place the chicken in.
- Bake at 350 degrees Fahrenheit.
Step By Step Photos
Important Teaching Tips
- Make sure to pat the chicken dry before rubbing on the spice mixture. This makes it so that you end up with crispier skin.
- Confirm that there is nothing in the chicken cavity before you pop the chick into the oven.
- Put the water into the bottom of the dutch oven and not over the chicken.
- Cooking times may vary slightly, make sure to cook your roast chicken to a minimum of 165 degrees Fahrenheit before serving. I like to have a meat thermometer on hand so that I can’t mess this up!
- Let the dutch oven whole chicken sit for at least ten minutes. This allows the juices to settle into the meat making for a better flavor.
- Though the base of the Dutch oven only has onion and garlic, if you want to make a full meal out of this add in potatoes and carrots around the chicken. They’ll cook with the juices and be delicious!
- Likewise, this chicken tastes amazing served with something like Bombay Potatoes and sesame maple roasted veggies!
How To Make Sure The Chicken Skin Is Crispy
The first half of roasting the chicken should be covered and make sure that the chicken is mostly cooked through.
However, the last bit is where the skin crisps up!
Make sure to cook the chicken uncovered for the last thirty minutes. This gives the skin time to get rid of the juicy and start to get crispy. And for that full golden brown look, broil the chicken for only 90 seconds before removing it from the oven to sit.
How To Place The Chicken In The Duch Oven
When roasting a chicken, most people place the breasts down so that they come out ultra juicy.
However, I roast chicken with the breasts up in a Dutch oven!
This is because I find that the skin on top of the breasts when done correctly is the best part of a roast chicken and it gets the crispiest when they’re at the top.
So just know that whatever way you place your chicken it will work.
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Frequently Asked Questions About Dutch Oven Roasted Chicken
When cooking the chicken in an oven set to 350 degrees Fahrenheit, you want to cook the chicken for roughly 20 minutes per pound. This results in a juicy but not overcooked chicken.
Make sure to use a meat thermometer to check the temperature of the roast chicken before serving. The temperature should be higher than 165 degrees Fahrenheit.
Adding a bit of water to the bottom of the Dutch oven helps the drippings from the chicken not burn. Plus, it allows for the flavored moisture to seep back into the chicken making for a juicier, flavorful chicken.
What To Do With Leftover Roast Chicken
The best part about cooking a Dutch oven chicken is the leftover chicken! You can use the chicken to make a Sunday night dinner and pair it with roasted veggies and rice.
FYI this braised pork shoulder makes a wicked Sunday night dinner too!
As for the bones and carcass, make sure to whip that up into homemade chicken broth for some healthy gut benefits.
But for the chicken itself, you can use it for:
- Casseroles
- Add it into wraps like this veggie and hummus wrap
- Pastas like this 15-minute chicken pesto pasta
- Make chicken soup
- Serve it heated up on the side of something like air fryer Brussels sprouts
Personally, I normally cook two Dutch oven whole roast chickens every time. One is for dinner and the other is for meal prep!
Other Awesome Gluten-Free Recipes You’ll Love
- Sheet pan steak fajitas
- Easy venison chili
- Dairy-free chicken alfredo
- Baked teriyaki chicken thighs
- One pot sausage and tomato pasta
- 30 minute teriyaki meatballs
- Slow cooker teriyaki chicken
- Chicken fajita bowls
- Creamy slow cooker Tuscan chicken
- Thai quinoa stir fry
- 30-minute meals
Juicy Dutch Oven Chicken
Equipment
Ingredients
- 1.4 kg Whole chicken
- 1 tbs Cumin
- 1 teaspoon Salt
- ½ tbs Chili powder
- ½ teaspoon Paprika
- 1 teaspoon Garlic granules
- 2 cloves Garlic roughly chopped
- ¼ Onion roughly chopped
- ½ cup Filtered water
Instructions
- Preheat the oven to 350 degrees Farenheit.
- Pat chicken dry.
- Add the garlic and onion to bottom of the Dutch oven.
- Add the chicken to the top of the veggies.
- Mix the seasoning ingredients.
- Sprinkle on top of the chicken and use your hands to press it down slightly.
- Cook covered for one hour basting once.
- After an hour, uncover the chicken and cook for another 30 minutes. Then, broil for 90 seconds.
- Remove from the oven and let sit for twn minutes for the juices to absorb.
Video
Notes
- Confirm that there is nothing in the chicken cavity before you pop the chick into the oven.
- Put the water into the bottom of the dutch oven and not over the chicken.
- Cooking times may vary slightly, make sure to cook your roast chicken to a minimum of 165 degrees Fahrenheit before serving. I like to have a meat thermometer on hand so that I can’t mess this up!
- Let the dutch oven whole chicken sit for at least ten minutes. This allows the juices to settle into the meat making for a better flavor.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby aka Mama Bear
Giangi Townsend
I love Sunday night roasted chicken, and your recipe is just perfect. All your spices marry well together leaving the chicken full of flavor.
Linda
This was easy and wholesome and delish! Perfect weekend roast...especially since I can get other things done while it's cooking! It makes the whole house smell amazing, too!
fitasamamabear
Yes! Let it cook and then reap the benefits of meal prepped chicken!
Sarah
Always looking for delicious dishes to make in my dutch oven. This would make a great family meal with leftovers for lunch, win win!
fitasamamabear
I have definitely fallen in love with my Dutch oven, it's so easy!