Easy Dutch Oven Whole Roast Chicken

This Dutch oven whole roast chicken is tender and juicy with garlic, fresh herbs and butter. The skin gets perfectly golden brown and crispy, and with mini potatoes cooked along with it, this recipe is an easy one pot meal!

Chicken dinners are always a family favorite! Cooking chicken in a Dutch oven is a great way to feed a crowd and they’re perfect for special occasions or everyday meals. This is hands down the best Dutch oven roast chicken recipe ever!!

Also, this air fryer whole chicken is our go-to for busy weeknights, and the hands off nature of this sous vide whole chicken is perfect for entertaining! 

Now we have this cast iron Dutch oven roasted chicken to add to the dinner rotation! I love using my Dutch oven as it retains heat so it evenly cooks a whole chicken on all sides.

While this flavorful chicken recipe is a complete meal, we’ve also been enjoying it with a side of sous vide green beans and sometimes this air fryer broccoli too!

Why you'll love this recipe

1. This Dutch oven whole chicken is a one-pot meal that’s also perfect for meal prep! Cooking the potatoes and chicken together makes it an easy roast for Sunday dinner and leftover chicken can be shredded for salads or sandwiches during the week!
2. Using a Dutch oven means the chicken turns out incredibly moist, tender and juicy, but the skin still gets unbelievably crispy all in one pot.
3. Placing butter underneath the chicken skin and rubbing bacon fat on top ensures you get crispy skin.
4. Adding some chopped pancetta adds savory flavor, but the crispy bits of pork belly also add amazing texture!
5. Broiling the potatoes at the end, while the chicken rests, gets them deliciously caramelized before serving!

Ingredients to make this Dutch oven whole roast chicken

For the full list of ingredients and quantities, refer to the recipe card at the bottom of the post.

You’ll need 1 whole chicken for this recipe. I usually go with a 3-5 pound chicken depending on how many people we’re serving. Just make sure the chicken you buy fits in your Dutch oven.

Pancetta is cured pork belly that hasn’t been smoked and adds a porky, salty flavor to the chicken.

To complete the meal, you’ll need ½ pound of mini potatoes. These are placed at the bottom of the Dutch oven and the chicken cooks on top.

Substitutions and variations

• Substitute any fresh herbs you like to cook with (rosemary and thyme go well together).
• Substitute bacon for the pancetta if needed or if you prefer a smoky flavor.
• Chicken broth can be substituted for the white wine if you prefer to keep the ingredients alcohol free. You can also use brandy or sherry for a deeper, sweeter flavor.
• Add any other root vegetables along with the potatoes like carrots, parsnips, turnips, cauliflower, etc. You can also use green vegetables like broccoli and green beans or bell peppers, but wait to add them until half way through the cooking process so they don't get overly mushy.
• Substitute butter or olive oil for the bacon fat if needed.
• Be creative with seasonings and use whatever you like - try this homemade Cajun seasoning or this homemade garam masala.

Step by step instructions to roast a whole chicken

Step 1: Pat the chicken dry with paper towels and season it with salt and pepper and let it sit in the fridge, uncovered, overnight.

NOTE: Typically time is 15-20 minutes per pound, so adjust the cook time to your chicken size. Using a meat thermometer will help you determine when it's done.

Step 8: Remove from the oven and let it rest for 10 minutes, carve, then serve. **Optional: squeeze the lemon from the cavity over top of the outside of the chicken.

Step 9: While the chicken rests on a cutting board, place the Dutch oven with the potato mixture back in the oven at 500°F degrees and cook until the potatoes caramelize, about 5-10 minutes.

Serve the chicken with roasted sweet and spicy brussels sprouts, simple roasted leeks, Parmesan truffle fries, garlic butter broccoletti and/or roasted frozen broccoli.

And don't forget to use the chicken carcass to make chicken stock!

Expert tips for the best whole chicken

1. Leaving the chicken uncovered while it sits in the fridge allows the skin to dry, which helps ensure perfectly crispy and golden skin when roasting.
2. Make sure the chicken you buy will fit in your Dutch oven.
3. Chicken is safe to eat at 165°F degrees. Cook the chicken to 160°F degrees and remove from the heat. The temperature will continue to rise to 165°F degrees as you let it rest for 10 minutes. Use an instant read thermometer to check the temperature.
4. Typically time is 15-20 minutes per pound, so adjust the cook time to your chicken size. Using a thermometer will help you determine when it's done.
5. You can tie the legs with kitchen twine if you'd like, but it's not necessary.
6. If the skin of the chicken starts to brown too much, cover it loosely in aluminum foil while it finishes roasting. 
7. Depending on the size of your chicken, you may need to adjust the roasting time slightly.
8. Don’t forget to remove the giblets before cooking, and hold onto the chicken carcass to make this crockpot chicken broth or instant pot chicken bone broth.

Common questions

Ways to use leftover roasted chicken

• Leftover chicken can be shredded and added to soups or ramens like this spicy chicken ramen or chicken congee.
• Add shredded chicken to salads like this spinach salad with strawberries and pecans.
• Use shredded chicken in tacos or burritos - it can even be used in Korean bibimbap bowls.
• Shred it and use it to make chicken salad.
• Use it in place of turkey in this turkey ramen or turkey lentil soup.
• Add leftover chicken to this green pea risotto, Chinese sausage fried rice or use it on this mushroom tart.

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