Best Dutch Oven Roast Chicken
The Best Dutch Oven Roast Chicken recipe. The perfect whole chicken for dinner that comes out tender, juicy and moist and full of flavor.
Best Dutch Oven Roast Chicken
Prepare this dish for the best Dutch oven roast chicken meal for family. An easy and tasty recipe idea with a whole chicken spiced with butter and herbs. An Oven cook and Baking recipe with onion and garlic and spices. Eat this for a One pot dinner idea and add some potatoes and vegetables or rice as sides. A one pot meal to serve.
FAQ’s
Is a Dutch oven good for roasting chicken?
Using a cast iron Dutch pot with a lid cooks the most amazing flavorful chicken or meats. The sides absorb the moisture and the lid controls the browning of the meat. Kept closed until its taken of to brown the meat in the final stages of cooking. Almost like a potjie pot on coals. It’s a all in one pot meal.
What not to do with a Dutch oven pot?
- never place the hot pot or lid in cold water.
- not microwavable friendly.
- do not use sharp utensils in the pot.
- cooking on a constant high heat.
- cleaning with an abrasive cleaners is a no no.
- don’t cook in a dry pot.
- never overfill the pot with oil for frying.
Can I use a Dutch oven instead of a roasting pan?
Yes, the Dutch oven pot, is a good substitute for a roasting pan. The lid will keep the moisture in while controlling the browning of the food or meats. It makes the meats so tender and full of flavor.
Ingredients for Best Dutch Oven Roast Chicken
- Whole Chicken, approximately 3-4lbs.
- Butter
- Italian Seasoning
- Salt and Pepper, to taste
- Garlic, Onion
- Water
- Olive Oil, optional, as needed
For all the amounts needed and the full instructions for this Dutch oven chicken ideas see the recipe attached. Download or print it and use online with the cook mode. 😉
How To Bake a Best Dutch Oven Roast Chicken
Preheat oven and prepare and gather all the ingredients needed for this delicious fall apart dinner recipe.
Melt the butter in a microwave-safe container and heat for about 1 minute in the microwave, until melted. Or just have it at room temperature to mix with the herbs and garlic. Add the Italian seasoning, salt, pepper and minced garlic to the melted butter.
Peel and mince the garlic and place in the dutch oven pot with the peeled and cut onion in quarters, then add to the bottom of the dutch oven pot. Set aside.
Use a spoon to separate the skin from the breast of the chicken from the flesh by inserting in between and moving the spoon around.
Place half of the melted butter mixture between the skin and meat of the chicken breasts, spreading around to coat the inside as best you can.
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Purchase this Dutch Oven Pot with Lid
Velaze 7.5 QT Dutch Oven Pot with Lid, Enameled Cast Iron Dutch Oven with Dual Handles for Sourdough Bread Baking, Cooking, Non-stick Enamel Coated Cookware (Black)
Place the chicken in the dutch oven pot, over the garlic and onion. Pour the remaining butter mixture over the chicken and use your hands or a pastry brush to ensure the butter mixture covers the majority of the chicken. (You can add additional olive oil or melted butter, as needed.)
Pour 1/2 cup of water into the bottom of the dutch oven. Place the cover on the dutch oven and place in the preheated oven.
Roast, covered, for 35 minutes, then remove the lid and continue to roast for 15-25 minutes, until an cooked.
(Add more olive oil to coat the chicken if it appears dry or is browning too quickly.)
Allow the chicken to rest for 10 minutes after removing it from the oven.
This chicken is so tender and juicy and the meat will just fall apart. Serve with vegetables or potatoes for a tasty dinner for the family.
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Best Dutch Oven Roast Chicken
The Best Dutch Oven Roast Chicken recipe. The perfect whole chicken for dinner that comes out tender, juicy and moist and full of flavor.
- Prep Time: 20 min
- Cook Time: 1 hour
- Total Time: 1 hour 20 min
- Yield: 4-6
- Category: dinner
- Method: Oven cook and baking
Ingredients
- 1 Whole Chicken, approximately 3-4lbs.
- 1/2 cup Butter
- 1 Tablespoon Italian Seasoning
- Salt and Pepper, to taste
- 1 Head of Garlic
- 1 Large Onion
- 1/2 cup Water
- Olive Oil, optional, as needed
Instructions
- Preheat oven to 230 deg .C (450 deg. F)
- Place the butter in a microwave-safe container and heat for about 1 minute in the microwave, until melted. Or use room temperature melted butter, it works well.
- Remove 4 cloves of garlic from the head, peel and mince. Cut the top off of the rest of the head of garlic and place in the dutch oven.
- Peel and cut the onion into quarters or eighths, then add to the bottom of the dutch oven. Set aside.
- Add the Italian seasoning, salt, pepper and minced garlic to the melted butter.
- Use a spoon to separate the skin from the breast of the chicken from the flesh by inserting in between and moving the spoon around.
- Place butter mixture between the skin and meat of the chicken breasts, spreading around to coat the inside as best you can.
- Place the chicken in the dutch oven pot, over the garlic and onion. Pour the remaining butter mixture over the chicken and use your hands or a pastry brush to ensure the butter mixture covers the majority of the chicken. (You can add additional olive oil or melted butter, as needed.)
- Pour 1/2 cup of water into the bottom of the dutch oven.
- Place the cover on the dutch oven and place in the preheated oven.
- Roast, covered, for 35 minutes, then remove the lid and continue to roast for 15-25 minutes, until cooked or measures with an inserted meat thermometer reads 165F.
- (Add more olive oil to coat the chicken if it appears dry or is browning too quickly.)
- Allow the chicken to rest for 10 minutes after removing it from the oven.
