Dutch Oven Chicken

A whole roasted chicken stuffed with carrots and celery in a white Dutch oven.

Make Dutch Oven Chicken the easy way! Chicken, onion, celery, carrot, salt, rosemary, and thyme is all you need. It couldn't get any easier!

Course dinner

Cuisine American

Diet Diabetic, Gluten Free

Prep Time 5

Cook Time 1

Resting Time 20

Servings

Calories 507kcal

Author Kristi

Equipment

1 Dutch Oven 5 ½-Qt or larger
1 Cutting board
1 Sharp knife to cut the carrots and celery, and then to cut the whole chicken into pieces.
food handling gloves optional

Ingredients

5½ pounds whole chicken 5-6 pounds. Neck and giblets removed.
½ onion yellow onion. Cut it in half, so you have two quarters of a whole onion.
2 stalks celery cut into thirds
2 whole carrots ends removed. Cut in half.
3 tablespoon olive oil extra virgin
1 teaspoon garlic powder
1 teaspoon dried rosemary
1 tsp dried thyme
½ tsp salt sea salt or table salt

Instructions

Preheat your oven to 425 degrees Fahrenheit.
Place the thicken in a Dutch oven, breast side up.
5½ pounds whole chicken
Place onion, carrots, and celery in the cavity of the chicken.
½ onion, 2 whole carrots, 2 stalks celery
Place olive oil, salt, garlic powder, rosemary, and thyme in a small bowl and stir to combine.
3 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, ½ teaspoon salt
Pour the oil and herb mixture on the top of the chicken and use your hands to spread it all around the chicken, including under the skin (use your fingers to get between the skin and flesh) and in the cavity.
Place the lid on your Dutch oven and place t in the oven. Roast the chicken in the oven with the lid on for one hour.
Remove from the oven and leave the lid on. Let the chicken rest for another 20-30 minutes (see notes)
Serve or piece the chicken apart to be used later and enjoy!

Notes

Nutrition Facts are estimated using a database that this owner is not responsible for maintaining. Exact nutritional information will depend on the actual ingredients and amounts used (and consumed) when making this recipe.

Feel free to use kitchen twine to tie the legs together. I personally have never done this, and my whole roasted chicken always turns out great. Still, some say that the meat on the legs will be moister if you tied them together.
This recipe works the best with a 5–6-pound whole chicken.
I've made up to a 7-pound chicken in my 5.5 Qt round Dutch oven. The 7-pound chicken barely fit and it took another 15 minutes in the oven.
Remove the giblets before using the chicken.
This is not a "crispy skin" chicken. No one in my family likes to eat the skin, so I roast my chicken the easy way :)
Onion, celery, and carrot are used to add flavor and provide moisture to the chicken while it cooks. I've made this without stuffing the cavity with anything and it turned out, it just wasn't as moist or flavorful.
Use disposable food handling gloves.
Once you've removed all of the chicken pieces, use the remaining parts to make homemade chicken stock. It's so easy!
To turn this into a complete meal, place baby potatoes or chunks of sweet potatoes, and chunks of carrot (or baby carrots) under and around the chicken so they can roast while the chicken is roasting. If placing potatoes and carrots around the chicken (this is what I usually do), drizzle a small amount of olive oil on top of the vegetables before roasting.

Nutrition