Why you’ll love this whole roast chicken in your dutch oven

  • Only 15 minutes of active prep time, then you let the oven do its thing.
  • Less dishes, easier cleanup! The veggies go in the bottom of your dutch oven with the chicken on top.
  • A great family friendly meal, or perfect for meal prep.
  • You’ll cook with your dutch oven uncovered to achieve that crispy skin perfection.
Close up overhead image of dutch oven filled with cooked veggies and a whole chicken. this recipe

Related ->> Check these out! Juicy Smoked Whole Chicken and Air Fryer Whole Roast Chicken!

How to make this dutch oven whole chicken

Overhead image of a ramekin with seasonings in it.
Combine seasoning ingredients in a small bowl or ramekin and mix well.
Chopped potato, onions and carrot on a cutting board.
Prep onion, carrots and potatoes.
Overhead image of raw veggies - chopped potato, onion and carrots - in a dutch oven before cooking.
Add veggies to the bottom of your dutch oven.
Overhead image of a hand patting a raw whole chicken dry with a paper towel.
Pat the whole chicken dry with paper towels.
Overhead image of hands tying twine around the legs of a raw whole chicken.
Truss (tie-up) the legs.
Overhead image of chicken in a dutch oven with hands rubbing olive oil on the chicken.
Add to dutch oven over the veggies, and rub olive oil all over the chicken.
Angled image of a hand sprinkling seasonings on a raw chicken in a dutch oven before cooking.
Sprinkle the seasoning mix all over the chicken. Cook uncovered in the oven for 60-90 minutes.
Someone using two tongs to remove the cooked whole chicken from the dutch oven and placing on a cutting board to rest.
Once done, carefully remove chicken from dutch oven and let rest for 10+ minutes before carving.

Recipe tips from testing

  • Watch the chicken closely as it approaches 165° Fahrenheit, to avoid the skin burning. We noted during testing that it can go quick at the end.
  • You can use whatever potatoes you prefer – Yukon gold, red potatoes and Japanese sweet potatoes are our favorites. They all cook in the same amount of time.
  • Let the chicken rest for 10 minutes on a cutting board once it’s done to lock the juices in before you carve it. Whenever I try to cut it up sooner, I just get juices running everywhere.
  • I found when testing that an easy way to keep everything warm is to place the veggies back into the warm oven to keep them warm until the chicken is cut up. Turn the oven off so they don’t keep cooking, but just stay warm.
Overhead image of dutch oven filled with cooked veggies and a whole chicken.
Check out all of our easy dutch oven recipes for more like this!

We hope you love this recipe as much as we do!

Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our homemade chicken recipes to find some other favorites too!

Close up overhead image of dutch oven filled with cooked veggies and a whole chicken.
5 from 2 ratings
Get the Recipe:

Super Easy (Juicy!) Dutch Oven Whole Chicken

Prep: 15 minutes
Cook: 1 hour
Resting Time: 10 minutes
Total: 1 hour 25 minutes
Servings: 8
Made with just 4 main ingredients, plus olive oil and a handful of simple seasonings, this whole dutch oven chicken is juicy on the inside and crispy on the outside. It's also an easy one pot meal.
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Ingredients

  • 1 4 to 5 pound whole chicken
  • 2 tbsp olive oil
  • 1 onion, cut into thick slices
  • 6 carrots, cut into 2 inch pieces
  • 1 lb potatoes, cut into similar sized chunks, (any potatoes including sweet potatoes will work, peeled or unpeeled)

For the seasoning:

  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt

Equipment

  • Dutch oven

Instructions
 

  • Preheat oven to 400° Fahrenheit. Adjust the oven racks if needed to accommodate your dutch oven.
  • Make the seasoning by combining all of the seasoning ingredients in a small bowl or ramekin and mixing well.
  • Prep onion, carrots and potatoes as noted. Place them in a layer at the bottom of your dutch oven.
  • Pat the whole chicken dry with paper towels and truss (tie-up) the legs. Place the chicken in the dutch oven on top of the veggies.
  • Drizzle olive oil over the chicken and brush it over the skin to coat both sides of the chicken.
  • Sprinkle the seasoning mix all over the chicken. Make sure the chicken is breast side up for cooking.
  • Transfer to the oven to cook, uncovered, for 60-90 minutes, or until the internal temperature reaches 165° Fahrenheit in the thickest part of the breast.
  • Carefully remove the dutch oven from the oven and turn off the oven. Transfer the chicken to a cutting board to rest for at least 10 minutes before carving.
    Place the veggies back into the warm oven to keep them warm while you carve the chicken. Serve chicken with veggies.

Last Step:

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Course: Main Course
Author: Justin Winn
Cuisine: American
Did you make this recipe?Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!
Split image with text at bottom. Overhead image of whole cooked chicken on top and overhead image of dutch oven filled with cooked veggies and a whole chicken on bottom.
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