This Dutch Oven Chicken recipe is simple and succulent. Add potatoes and a whole chicken to a dutch oven for an all-in-one family meal that’s satisfying and delicious. You will love making this effortless dutch oven roast chicken.
Suitable for Gluten Free diets. Post includes Weight Watchers points.
Dutch oven whole chicken looks fancy, but this straightforward recipe has only 6 ingredients and cooks in just under an hour, and only needs about 10 minutes of prep work. It doesn’t get much easier than that!
Dutch oven roast chicken is just right for Sunday suppers, family gatherings, or anytime you need to feed a crowd. You can even plan to use the leftovers to make other meals throughout the week. #easymealprep
Easy Prep Dutch Oven Chicken
Wanting to simplify during the holidays? Look no further because Dutch Oven Chicken is perfection in a pot. This easy prep dish means you can enjoy more time with your family while you let the oven do all of the work.
Just as easy as with this Air Fryer Whole Chicken and Easy Roast Chicken.
What’s more, this recipe can even be adapted for using a cast iron dutch oven, so you can whip up an incredible camping meal that you’ll remember for a long time.
Why Make This Recipe
- Simple – 6 ingredients, 10 minutes of prep, done in under 1 hour.
- Perfect for Meal Prep – Use the leftovers in a variety of recipes throughout the week.
- Frugal – Whole chickens are affordable and can easily feed a crowd.
- Perfect For Camping – Switch out the oven for charcoal and use a cast iron dutch oven for an easy camping meal that’s sure to satisfy.
Ingredient Notes
- Whole Chicken – Look for one that is about 3 pounds in size. If the neck or giblets are included, be sure to remove them before cooking.
- Italian Seasoning – This seasoning blend is usually a mixture of basil, oregano, rosemary, thyme, garlic powder, sage, or coriander.
- Garlic Seasoning – Powdered or granulated garlic adds a warm earthy flavor that’s less pungent than fresh garlic.
- Oil – Use any light, neutral-flavored oil.
- Chicken Broth – Use regular or low-sodium chicken broth and check for seasoning before serving.
- Baby Potatoes – Yellow or red baby potatoes will work in this recipe. Cut any large potatoes in half so they are all similar in size.
How To Make Dutch Oven Roast Chicken
Get full ingredients list and instructions from the recipe card below.
- Preheat oven to 400 degrees F / 200 degrees C / Gas mark 6.
- Pat the chicken dry, rub with oil, and sprinkle on the seasonings.
- Put potatoes in the bottom of the dutch oven, add the chicken broth and then place the seasoned chicken on top of the potatoes.
- Bake covered for about 30 minutes, then remove the lid and bake for an additional 20-25 minutes or until the internal temperature reaches 165 degrees F / 74 degrees C.
- If you want to crisp up the skin, put chicken under the broiler for about 5 minutes.
- Remove from oven, tent the chicken with foil and allow to rest for about 10 minutes before carving and serving.
Note: it is important to always check for doneness with a meat thermometer. The internal temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
How To Make Campfire Dutch Oven Roast Chicken
- Prepare 24 coals. When they are hot, place 8 coals under the cast iron dutch oven to preheat.
- When the cast iron dutch oven is hot, add the oil and sear the chicken, breast side down for 5 minutes.
- Remove the chicken and add the potatoes to the dutch oven. Place the chicken on top of the potatoes in the center of the dutch oven. Insert a meat thermometer into the thickest part of the breast.
- Place the lid on, and evenly distribute the remaining coals on the top of the closed dutch oven.
- Rotate the dutch oven 90-degrees every 15 minutes. You may need to add additional coals after 45 minutes or so to keep the temperature consistent (if you add 4 coals to the bottom, double the number and add 8 to the top).
- Cook for 60-90 minutes, or until the internal temperature of the chicken reaches 165F / 74C.
Tips For Success
- Pat the chicken dry and store it uncovered inside the fridge overnight to get the crispiest skin.
- Cut larger potatoes so all the pieces are similiar in size and will cook at the same rate.
- For even crispier skin, put the uncovered dutch oven chicken under the broiler before serving.
- As a guide, plan to cook approximately 20 minutes per every pound. Adjust the cooking time accordingly for a larger or smaller bird.
- Ultimtely, cook by temperature rather than time. Chicken must reach an internal temperature of 165F / 74C to be considered done ands safe to eat.
Variations
- Swap The Vegetables – Swap in or add carrots, onions, or winter squash.
- Add Herbs – Lay fresh herbs over the chicken and vegetables to add aroma and flavor.
- Add Lemon – Stuff the cavity of the chicken with lemon wedges.
Budget-Friendly Tips
- Buy Two Chickens – Whole chickens often come in twin packs. Use one for this dutch oven roast chicken recipe and pop the other in the freezer to use later.
- Make It A Meal – Use the pan drippings to create a gravy and serve with salad and rolls to make this a full meal.
- Plan For Leftovers – Add the leftover chicken to casseroles, salads, pizza, soup, pasta and more.
- Save the Carcass – Use the chicken carcass to make stock, or freeze it to use later.
Prep Ahead And Storage
- Prep Ahead – Pat the chicken dry and store it uncovered in the fridge overnight.
- Store – Leftover chicken can be stored in an airtight container inside the fridge for up to 4 days.
- Freeze – Remove leftover chicken from the bones and store it in the freezer for up to 3 months.
Meal Prep
- Enjoy dinner than eat the leftovers for 4 more days.
- Use the leftovers for other meals throighout the week.
- Make a quick chicken salad for an easy lunch option.
FAQs
The general rule of thumb is to roast a whole chicken for 20 minutes per pound. You should always use a meat thermometer to ensure that chicken is cooked to 165F / 74C when inserted into the thickest part of the breast.
When cooked in a cast iron dutch oven with charcoal versus an enamel dutch oven, this is an ideal camping recipe. Follow our campfire instructions above for an all-in-one family meal that’s perfect for your next camping trip.
When roasting in the oven there are a few tips for getting crispy skin.
• Dry the chicken well and let it sit uncovered in the fridge overnight.
• Cover the chicken for the first 30 minutes of cooking and then remove the lid and cook uncovered for the remainder of the time.
• Place cooked chicken under the broiler just before serving. Watch closely, as it can quickly go from crispy to burned.
More Recipes You May Like
- Air Fryer Whole Chicken.
- Instant Pot Whole Chicken.
- How To Roast A Chicken.
- Oven Baked Chicken Tenders.
- Lemon Pepper Chicken.
Serving Suggestions
Weight Watchers Points
There are 10 Blue Plan SmartPoints in one serving of this.
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Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
Get The Dutch Oven Chicken Recipe:
Dutch Oven Chicken
Ingredients
- 3 pounds (1.36kg) chicken 1 whole chicken
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 2 tablespoons oil
- 3 tablespoons chicken broth
- 1 pound (453g) baby potatoes
Instructions
Oven Instructions:
- Preheat oven to 400F / 200C / gas mark 6.
- Pat the chicken dry, rub with oil, and sprinkle on the seasonings.
- Put potatoes in the bottom of the dutch oven, add the chicken broth and then place the seasoned chicken on top of the potatoes.
- Bake covered for about 30 minutes, then remove the lid and bake for an additional 20-25 minutes or until the internal temperature reaches 165F / 74C.
- If you want to crisp up the skin, put chicken under the broiler for about 5 minutes.
- Remove from oven, tent the chicken with foil and allow to rest for about 10 minutes before carving and serving.
Campfire Instructions:
- Prepare 24 coals. When they are hot, place 8 coals under the cast iron dutch oven to preheat.
- When the cast iron dutch oven is hot, add the oil and sear the chicken, breast side down for 5 minutes.
- Remove the chicken and add the potatoes to the dutch oven. Place the chicken on top of the potatoes in the center of the dutch oven. Insert a meat thermometer into the thickest part of the breast.
- Place the lid on, and evenly distribute the remaining coals on the top of the closed dutch oven.
- Rotate the dutch oven 90-degrees every 15 minutes. You may need to add additional coals after 45 minutes or so to keep the temperature consistent (if you add 4 coals to the bottom, double the number and add 8 to the top).
- Cook for 60-90 minutes, or until the internal temperature of the chicken reaches 165F / 74C.
Notes
- Pat the chicken dry and store it uncovered in the fridge overnight to get the crispiest skin.
- Cut any large potatoes so all the pieces are similar in size.
- For even crispier skin, pop the dutch oven chicken under the broiler before serving.
- Cook by temperature rather than time. Always cook the chicken to a minimum temperature of 165F / 74C.
- Cook for approximately 20 minutes per pound. Adjust the cooking time accordingly for a larger or smaller bird.
- Storage – keep leftovers in an airtight container inside the fridge for up to 4 days.
- There are 10 WW Blue Plan SmartPoints in one serving of this.
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