Dutch Oven Roast Chicken
Roasting a whole chicken in a Dutch oven locks in moisture while developing a beautifully golden, crackling skin.
Equipment
- Dutch Oven (5.5 qt or larger)
- Meat Thermometer
- Kitchen Twine
- Basting Brush
- Tongs or Carving Knife
Ingredients
Main Ingredients
- 1 whole chicken (5–6 lbs.), giblets removed
- Kosher salt and ground black pepper (to taste)
- ½ onion, cut into 4 pieces
- 1 stalk celery, quartered
- 5 sprigs fresh thyme
- 2 long sprigs fresh rosemary
- 3 cloves garlic, peeled
- 1 tablespoon vegetable oil (for coating the Dutch oven)
- 2 tablespoons salted butter, melted
Instructions
Chicken Preparation
- Before we even get to the oven, it's important to let the chicken sit out for about 30 minutes at room temperature. This step helps the bird cook more evenly and prevents it from seizing up in the heat. Trust me—this simple prep move leads to juicier meat and crispier skin.
- While the chicken is resting, preheat your oven to 425°F (220°C). Lightly coat the bottom of your Dutch oven with vegetable oil—this helps prevent sticking and encourages even browning.Now, pat the chicken dry with paper towels. This is a crucial step. Moisture on the skin is the enemy of crispiness, so the drier the bird, the better the roast.
- Onion chunksCelery piecesGarlic clovesFresh rosemary and thyme
- Using a basting brush, coat the outside of the chicken with melted salted butter. This not only enhances the flavor but helps achieve that golden, crispy skin we all love. Finally, season the chicken all over with kosher salt and black pepper. Be generous!
Roasting the Chicken
- Place your seasoned chicken breast-side up into the prepared Dutch oven. Slide it into the preheated 425°F (220°C) oven, uncovered, and let it roast for 1½ hours.Check the chicken after the first hour. If the skin is getting too dark too quickly, simply place the lid on the Dutch oven for the remaining roasting time. This protects the skin from burning while allowing the chicken to finish cooking through.Use a meat thermometer to check for doneness. Insert it into the thickest part of the thigh, not touching bone. You're looking for an internal temperature of 170–175°F (77–80°C).
- This step is easy to overlook, but please don’t skip it. After removing the chicken from the Dutch oven, let it rest for 10–15 minutes before carving. This gives the juices time to redistribute, keeping your chicken incredibly moist and flavorful.