Get the Recipe: Dutch Oven Roasted Chicken

Name: Get the Recipe: Dutch Oven Roasted Chicken
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 1 whole chicken; 4 tbsp melted butter; 2 tbsp minced garlic; 1 tsp sea salt; 1 tsp black pepper; ½ lemon; ¼ cup chopped parsley; 1 cup potatoes; ½ cup chopped carrots; 1 tbsp olive oil

User Reviews

4.8

36 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
10 mins
Total Time
1 hr 45 mins
Servings
4 servings
Calories
599 kcal
Course
Main Course
Cuisine
American

Get the Recipe: Dutch Oven Roasted Chicken

Valerie Flores

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This dutch oven roasted chicken is incredibly tender and flavorful! This recipe is easy, simple and yields the most delicious whole chicken. The chicken is loaded with flavor and great for meal prep, leftovers, dinners and holidays!

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Ingredients

Servings

1 whole chicken about 4 pounds
4 tbsp melted butter
2 tbsp minced garlic
1 tsp sea salt
1 tsp black pepper
½ lemon
¼ cup chopped parsley
1 cup potatoes cut into 1 inch pieces
½ cup chopped carrots
1 tbsp olive oil

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Instructions

First, preheat oven to 450 degrees Fahrenheit.
Remove chicken giblets from cavity. Pat the chicken dry with paper towels.
In a small bowl, combine melted butter, minced garlic, chopped parsley, sea salt and black pepper.
Use hands to spread this butter mixture all over chicken and carefully under chicken breast skin. Do not break the skin.
Place the half lemon in the cavity of the chicken.
Tie the chicken legs together using kitchen twine.
Place potato cubes and chopped carrots in the bottom of Dutch oven. Lightly drizzle with olive oil.
Then, place chicken on top, breast side up.
Roast uncovered at 450 degrees Fahrenheit for 10 minutes. Then, lower oven heat to 350 degrees Fahrenheit. Cook uncovered for 20 minutes per pound. For a 4 pound chicken, this is 1 hour and 20 minutes.
Use meat thermometer to make sure chicken is cooked through. It should be at least 165 degrees Fahrenheit internally. If not done, cook for another 5 to 10 minutes or until cooked through.
Finally, remove from oven. Allow chicken to rest for 10 minutes to lock in juices. Then carve and serve!

Notes

Roast chicken for 450 degrees Fahrenheit for 10 minutes. Then cook for 20 minutes per pound. For a 4 pound chicken, this is 1 hour and 20 minutes.
Spread melted butter mixture all over both sides of chicken. Do not be afraid of using butter!
Carefully spread melted butter under chicken breast skin.
Do not cover chicken with lid. It roasts uncovered the whole time.
I never have trouble with the chicken skin burning, but if yours is burning, loosely tent with tin foil.
Use a meat thermometer to measure internal temperature of chicken. It should read 165 degrees Fahrenheit.
Allow chicken to rest for 10 minutes after roasting before carving. This creates a juicy chicken!
Store leftovers in the fridge for up to 4 days.

Nutrition Information

Show Details

Calories 599kcal (30%) Carbohydrates 14g (5%) Protein 37g (74%) Fat 44g (68%) Saturated Fat 16g (80%) Polyunsaturated Fat 7g Monounsaturated Fat 17g Trans Fat 1g Cholesterol 173mg (58%) Sodium 820mg (34%) Potassium 677mg (19%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 3297IU (66%) Vitamin C 23mg (26%) Calcium 49mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 599 kcal

% Daily Value*

Calories	599kcal	30%
Carbohydrates	14g	5%
Protein	37g	74%
Fat	44g	68%
Saturated Fat	16g	80%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	17g	85%
Trans Fat	1g	50%
Cholesterol	173mg	58%
Sodium	820mg	34%
Potassium	677mg	14%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	3297IU	66%
Vitamin C	23mg	26%
Calcium	49mg	5%
Iron	2mg	11%