This Dutch Oven Chicken recipe is an easy way to get tender chicken every time. The Dutch oven cooking process provides a golden brown crispy skin with mouthwatering flavor, taking your chicken recipes from bland and boring to delicious.
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Our easy one-pot recipe for Dutch oven chicken is hands-down the best way to make incredibly moist and tender chicken with delicious pan juices and vegetables. A Dutch oven creates the ideal environment for braising chicken thighs or a whole chicken right in the pan with veggies and seasonings. The heavy cast iron evenly browns the meat, then cooks low and slow to let the chicken fully absorb the flavors of garlic, herbs, broth, and wine. The result is amazing – juicy meat that’s super easy to cook in one pot. We provide pro tips for choosing your Dutch oven, recommend side dishes for the best flavor, and give a simple step-by-step for cooking your chicken in a Dutch oven so it turns out perfect every time.
Table of Contents
- Save This Recipe ✉️
- What is Dutch Oven Roast Chicken?
- Dutch Oven Roasted Chicken Ingredients
- How to Make This Dutch Oven Roast Chicken Recipe
- GIRL CARNIVORE EXPERT RECIPE TIP
- What to Serve With a Dutch Oven Whole Roast Chicken
- Leftovers & Reheating
- MORE CHICKEN RECIPES
- Dutch Oven Chicken Recipe
- Recipe FAQs
The Dutch oven is one of our favorite tools in our kitchen. We’ve made everything from Dutch Oven Mac and Cheese to Dutch Oven White Chicken Chili. With this chicken recipe, we’re using that same Dutch oven to create a succulent one-pot meal the whole family will love. Perfect for lazy days when you don’t feel like whipping up a complicated dish.
What is Dutch Oven Roast Chicken?
This Dutch oven-roasted whole chicken recipe is the best way to enjoy a classic comfort food with minimum effort and maximum flavor. Dutch oven recipes are timeless. The Dutch oven’s thick walls and snug lid create a cozy cooking space, ensuring that your chicken cooks evenly and stays moist inside with that perfect crispy skin. And because it’s cast iron, it heats evenly, creating a perfect cooking environment. It’s a handy all-in-one tool, allowing you to start cooking on the stove and finish in the oven.
Dutch Oven Roasted Chicken Ingredients
For the Dutch oven whole chicken
- Oil – you can use olive oil or a neutral cooking oil like Avocado oil
- Whole chicken – we love air-dried chickens. You could also make this recipe with chicken legs or halves as well.
- Kosher salt
- White wine – go with a dry white wine, like a Sauvignon blanc
- Heads of garlic – the whole head
- Fresh herbs like Thyme sprigs and Rosemary
- Salt and pepper
For the white wine pan sauce
- White wine
- Chicken broth
- Unsalted Butter
- Freshly ground black pepper
How to Make This Dutch Oven Roast Chicken Recipe
Roast the chicken
First, preheat the oven temperature to 350 degrees F and ensure the rack is in the mid to lowest slot with clearance above it so you can easily slide the Dutch oven in and out.
Now, take the chicken and pat it dry with a paper towel, making sure to also dry the cavity of the chicken and between the folds of the wings and legs. Liberally season the outside of the chicken with salt. If you have the time, do this the night before cooking to really let the bird dry out.
Next, preheat your Dutch oven over medium-high heat. Add the oil and swirl it around to coat the bottom of the pan.
Once the oil is just smoking, place chicken breast side down. Let it brown for 5 to 7 minutes until a golden crust forms. Carefully remove the chicken from the Dutch oven and set it aside.
Now, lower the heat all the way to low or remove the pot from the heat altogether. Deglaze the pan by carefully adding in a bit of wine to the bottom of the Dutch oven. Be cautious as the wine will steam and bubble from the heat of the pan and the liquid hitting the fat and oil. Using a wooden spoon, scrape up any browned bits. Add the garlic, chopped lemons, onions, and fresh herbs to the Dutch oven, then nestle the chicken back into the pot.
Next, place the whole Dutch oven on the rack and let the chicken cook, uncovered, for 55 minutes or until the internal temperature of the chicken reaches 165 degrees F with a digital meat thermometer in the thickest part of the breast and 170 degrees F in the thickest part of the thighs and legs.
Once done, carefully remove the pot from the oven and transfer the chicken to a cutting board. Tent it loosely with foil and let it rest for 20 minutes.
Make the white wine pan sauce
Meanwhile, strain the lemons, garlic, and onion from the pot and discard them. Deglaze the pan with white wine, scraping up any brown bits stuck to the bottom with a wooden spoon. Add in the chicken broth and bring it to a simmer for about 10 minutes. Remove it from the heat and stir in the butter to melt. Season it with freshly ground black pepper.
Finally, carve the chicken and serve it with the white wine sauce if desired, and a sprinkle of freshly minced parsley over top as garnish.
GIRL CARNIVORE EXPERT RECIPE TIP
Feel free to play around with different seasonings and flavors. Some great options are finishing the chicken with a bit of lemon zest and fresh herbs, such as rosemary and thyme!
What to Serve With a Dutch Oven Whole Roast Chicken
For the ultimate delicious chicken dinner, pair this juicy chicken with some Brussels Sprouts au Gratin or this Roasted Green Beans Recipe! It’s also great with homestyle mashed potatoes or creamed leeks.
Leftovers & Reheating
Store leftover chicken in an airtight container in the fridge for 3-4 days. Freeze for up to 4 months. If freezing, we remove the chicken from the bones and chop it up to easily use it in leftover chicken recipes like enchilada soup or hot brown sandwiches.
Before reheating, let the chicken come to room temperature.
- Preheat the oven to 350 degrees F.
- Place leftover chicken in a baking dish or back in your trusty Dutch oven and pour a little chicken broth in the dish. This helps keep the chicken moist.
- Wrap the entire thing in aluminum foil and bake for at least 15 minutes.
Keep in mind, if you microwave bone-in chicken, the bones will get really hot. We recommend cutting the meat off of the bones before reheating.
- Place leftover chicken in a microwave-safe dish.
- Pop a damp paper towel over the chicken.
- Microwave in 30-second increments until warm.
This simple recipe will become one of your new favorite meals to make on those days when you don’t feel like putting in effort! Tender, juicy chicken all nestled on top of onion, garlic, and lemon in a fiery hot Dutch oven. It’s the perfect cozy meal for any occasion.
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Dutch Oven Chicken
For the roast chicken
- 1 whole chicken 3-5 lbs
- 1 tbsp oil
- 1 tbsp salt
- 3 heads garlic tops cut off, exposing the cloves
- 2 lemons sliced into 8 wedges
- 1 onion sliced into large wedges
- 4 to 5 fresh thyme sprigs
- 2 fresh rosemary sprigs
- ½ cup white wine
For the white win pan sauce
- 1/2 cup white wine
- 1/4 cup chicken broth
- 4 tbsp unsalted butter
- 1 tsp freshly ground black pepper
Prep the Chicken
- Preheat the oven to 350 degrees F and make sure the rack is in the mid to lowest slot with clearance above it.
- Meanwhile, pat the 1 whole chicken dry with a paper towel, be sure to dry the cavity and between the folds of the wings and legs.
- Season the chicken liberally on all sides with 1 tbsp salt.
- Preheat a Dutch oven over medium-high heat. Add the 1 tbsp oil and swirl to coat.
- When the oil is just smoking, add the chicken breast side down.
- Allow the chicken to brown for 5 to 7 minutes, until a golden crust has formed.
- Carefully remove the chicken from the Dutch oven and set aside.
Deglaze the pan
- Turn the heat to low, or remove the pot from the heat altogether.
- Deglaze the pan by carefully adding in a little of the ½ cup white wine. The wine will steam and bubble from the heat of the pan and the liquid hitting the fat and oil, so use caution.
- Using a wooden spoon, scrape up any browned bits.
- Add the 3 heads garlic, chopped 2 lemons, 1 onion and 4 to 5 fresh thyme sprigs and 2 fresh rosemary sprigs to the Dutch oven over the white wine.
- Nestle the chicken back into the pot.
Cook the Chicken in the Dutch Oven
- Place the whole Dutch oven in oven on the rack and allow the bird to cook, uncovered for 55 minutes, or until the internal temperature of the chicken reaches 165°F with a digital meat thermometer in the thickest part of the breast.
- Carefully remove the pot from the oven.
- Transfer the chicken to a cutting board, tent loosely with foil, and rest for 20 minutes.
Make the white wine sauce
- Meanwhile, strain the lemons, garlic, and onion from the pot and discard.
- Deglaze the pan with 1/2 cup white wine, scraping up any brown bit stuck to the bottom with a wooden spoon.
- Add in the 1/4 cup chicken broth and bring to a simmer 10 mintues.
- Remove from heat and stir in the 4 tbsp unsalted butter to melt. Season with 1 tsp freshly ground black pepper.
- Carve the chicken and serve with the white wine sauce, if desired.
- Garnish with a pinch of freshly minced parsley.
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We used a cast iron Dutch oven. Ours is enamel coated, but a regular Dutch oven will work as well. We also recommend at least a 7-8 quart Dutch oven for this recipe to fit the entire chicken comfortably.
If using a cast iron Dutch oven, check out our How to Clean Cast Iron guide!