Content Summary

There are few things more mouth-watering than a golden, juicy roasted chicken straight out of the oven. And while this classic dish might seem like it requires multiple pots and pans, all you need is one trusty Dutch oven.

Keep reading for our step-by-step guide on how to roast a chicken in a Dutch oven, answer to: what is the secret to a crispy chicken, 10 mistakes to avoid when roasting the whole chicken and get more practical tips & tricks.

What Size Of The Dutch Oven?

For roasting a whole chicken, you will need a dutch oven with a 7-quart capacity or larger. This size is big enough to fit a 5-6 pound bird.

How To Roast A Chicken In A Dutch Oven?

Step 1: Marinate The Chicken: Start by marinating the chicken in your favorite blend of herbs and spices. We suggest rosemary, thyme, garlic, salt, and pepper - but feel free to get creative and make your own special recipe. Let the chicken marinated in the refrigerator for at least half a day to 1 day so all of those delicious flavors can sink in.

Step 2: Preheat Your Dutch Oven: Before you roast the chicken, preheat your oven to 350°F. Place the Dutch oven on the middle rack and let it heat up for about 10 minutes.

Step 3: Add Oil & Roast The Chicken: Remove your Dutch oven from the oven. Add a few tablespoons of olive oil to the pot, then place the marinated chicken on top, breast side up.

Step 4: Roast The Chicken: Cover the lid and bake the chicken for about 40 minutes. This helps it roast more evenly and will trap moisture, keeping the chicken juicy.

Step 5: Take The Dutch Oven Out. Open the lid, and add a few tablespoons of chicken broth or wine, or your favorite vegetables (optional).

Step 6: Place The Dutch Oven Back In The Oven. Adjust the temperature to 425°F, remove the lid, and bake for another 30-45 minutes or until the skin is golden and crispy.

Step 7: Serve & Enjoy. Once the roasted chicken is done, let it rest for 10 minutes before carving and serving.

What Is The Secret To A Crispy Chicken?

  • For an evenly cooked chicken, roast the poultry at a moderate temperature like 350°F for 1/2 of the estimated cooking time.
  • Then, for the last 30-40 minutes, raise the temperature to 425°F and continue to roast without a lid, until the skin is golden and crispy.
  • This will ensure that the roasted chicken has a juicy inside with a crisp, flavorful exterior.

Tips & Tricks

  • Always roast your chicken on a rack inside the Dutch oven. This will help the heat circulate evenly and give you a nice, even roast.
  • Baste the chicken with butter or oil before and during cooking for a golden, crispy exterior.
  • Let the roast chicken rest after cooking for about 10 minutes before serving. This helps the internal temperature even out and ensures a juicy roast chicken.
  • If you roast a chicken with vegetables, place the vegetables under the chicken.
  • If you're looking for the crispiest chicken coating, a 50-50 split of cornstarch & all-purpose flour mix is one of our recommended ingredients. At the final stage of cooking, coat the whole chicken with this mix and put it back in the oven. Roast for an additional 10 minutes.

10 Mistakes To Avoid

  1. Not preheating your Dutch oven: Always preheat the Dutch oven before adding the chicken and other ingredients. This will help the chicken roasted evenly.
  2. Not using a rack: Always roast the roast chicken on a rack, this will help the heat circulate evenly and give you a nice, even roast.
  3. Not basting the chicken: Baste the chicken with butter or olive oil before and during cooking for a golden, crispy exterior.
  4. Roasting the chicken too quickly: Always roast the chicken at a moderate temperature like 350 degrees Fahrenheit for first half of the estimated cooking time. Then increase the temperature for the final half of the cooking time.
  5. Not completely drying chicken off before you cook it: Always make sure that the chicken is completely dried off before putting it to the Dutch oven. This will help it roast evenly and get crispier skin.
  6. Over-marinating your poultry with acidic ingredients: Marinating the chicken with too much acidic ingredients - namely vinegar, lemon, wine, tomato... can make it difficult to roast evenly. When marinating, always follow the recommended roasted chicken recipe, use a light touch and avoid overly acidic ingredients.
  7. Using too much moisture when roasting: Too much moisture makes the roasted chicken soggy, so be sure to use a minimal amount when roasting.
  8. Crowding the pan: When roasting chicken, always allow for enough space around it in the Dutch oven. Crowding the pan will cause the chicken to steam rather than roast.
  9. Not using a poultry thermometer: Always use a poultry thermometer to check the internal temperature at the center of the chicken to make sure it is cooked through. The internal temperature should be at least 165 degrees Fahrenheit when done.
  10. Not let the roasted chicken rest after cooking: Always let the whole chicken rest for 10 minutes before serving. This helps the internal temperature even out, and ensures a juicy roast chicken.

Check out the video below for more great tips & recipes. Following these tips and tricks will ensure that you have a delicious roasted chicken every time!

Dutch Oven-Roasted Chicken | Recipes With Liz

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There you have it—tips to roast chicken in a Dutch oven, from start to finish. This dish is perfect for any occasion, whether you're hosting a festive dinner party or just cooking for your family on a weeknight.

So heat your oven and get started on your very own one pot wonder! Happy roasting!

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