This Dutch Oven Whole Chicken recipe has been a favorite in our home for years, especially for cozy Sunday dinners. I started making it for Richard and the kids when we wanted something simple, comforting, and full of flavor without spending hours in the kitchen. The best part? The Dutch Oven Whole Chicken turns out incredibly tender and juicy, while the vegetables soak up all those delicious pan juices. Whether it’s for a special family meal or a comforting weeknight dinner, this Whole Chicken in Dutch Oven is sure to bring smiles and full bellies to your table.
Interested in more chicken recipes? Try my Chicken and Dumplings and Lemon Chicken too.
Ingredients for Dutch Oven Whole Chicken
This simple, hearty Dutch Oven Whole Chicken recipe only requires a few pantry staples:
- Whole chicken (4–5 lbs)
- Olive oil
- Yellow onion
- Carrots
- Potatoes
- Garlic cloves
- Fresh thyme (for stuffing and rub)
- Dry thyme (for rub)
- Paprika
- Onion powder
- Beef or chicken broth (for braising)
- Salt and freshly ground black pepper
Instructions for Dutch Oven Whole Chicken
- Rub the chicken with 1 tablespoon of olive oil. Season the chicken inside and outside with 3 teaspoons of salt and 1 teaspoon of black pepper. Stuff the chicken with 2 onion wedges, the halved garlic head, and thyme sprigs. Rub the outside of the chicken with the dry thyme, paprika, and onion powder. Set the chicken aside.
- Preheat your oven to 425°F.
- In a large bowl, toss the potatoes, carrots, and remaining onion wedges with the remaining olive oil. Season with salt and pepper.
- Place the tossed vegetables in the bottom of a large Dutch oven. Pour the chicken broth over the vegetables.
- Place the chicken on top of the vegetables in the Dutch oven.
- Cover the Dutch oven with the lid and roast for 40 minutes.
- After 40 minutes, remove the lid and continue roasting for another 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden and crispy. Occasionally spoon some of the pan juices over the chicken for added moisture and flavor.
- Let the chicken rest for about 10 minutes before carving. Serve Dutch Oven Whole Chicken with the roasted vegetables and a ladle of the pan juices over the top.
Tips & Substitutions for Dutch Oven Whole Chicken
- Use fresh herbs:
Fresh thyme makes a big difference in flavor, but if you don’t have it, dried thyme will work just fine. - Extra crispy skin:
For even crispier skin, remove the lid during the last 15 minutes of roasting. You can also broil the chicken for 2–3 minutes to get an extra-crisp finish. - Vegetable swaps:
Feel free to add or swap vegetables. Sweet potatoes, or parsnips roasted with the chicken will give it a delicious twist. - No chicken broth?
You can use beef broth or even water if you’re out of broth. The flavor of Dutch Oven Whole Chicken will still be great!
Storage & Reheating
- Storing:
Let the Dutch Oven Whole Chicken cool completely, then transfer it (with the vegetables and pan juices) into an airtight container. Store in the refrigerator for up to 4 days. The Dutch Oven Whole Chicken can stay juicy when kept in the broth, which helps preserve the flavor. - Freezing:
To freeze, let the Dutch Oven Whole Chicken and vegetables cool completely. Place the chicken, vegetables, and pan juices into a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. - Reheating:
Reheat gently in a 350°F oven, covered with foil, for about 15–20 minutes, or until warmed through. For individual servings, microwave the chicken and vegetables until hot. You can also reheat it on the stovetop in a covered pan with a splash of broth for extra moisture.
Dutch Oven Whole Chicken Recipe
Ingredients
- 4 –5 lbs whole chicken
- 2 tablespoons olive oil divided
- 3 teaspoons salt for seasoning
- 1 teaspoon freshly ground black pepper for seasoning
- 1 large onion cut into wedges
- 4 garlic cloves halved
- 2 sprigs fresh thyme for stuffing
- 1 teaspoon dry thyme for rub
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 6 potatoes peeled and cut into chunks
- 4 carrots peeled and cut into chunks
- 1 large onion quartered (for braising)
- 1 cup chicken broth for braising
Instructions
- Rub the chicken with 1 tablespoon of the olive oil. Season the chicken inside and outside with 3 teaspoons of salt and 1 teaspoon of black pepper. Stuff the chicken with 2 onion wedges, the halved garlic head, and thyme sprigs. Rub the outside of the chicken with the dry thyme, paprika and onion powder. Set the chicken aside.
- Preheat your oven to 425°F.
- In a large bowl, toss the potatoes, carrots, and remaining onion wedges with the remaining olive oil. Season with salt and pepper.
- Place the tossed vegetables in the bottom of a large Dutch oven. Pour the chicken broth over the vegetables.
- Place the chicken on top of the vegetables in the Dutch oven.
- Cover the Dutch oven with the lid and roast for 40 minutes.
- After 40 minutes, remove the lid and continue roasting for another 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden and crispy. Occasionally spoon some of the pan juices over the chicken for added moisture and flavor.
- Let the chicken rest for about 10 minutes before carving. Serve with the roasted vegetables and a ladle of the pan juices over the top.
