Dutch Oven Roasted Chicken
In the Spring of 2015, I ordered me a bunch of chickens, as well as a couple of rabbits, from a nearby farmer who had been wholeheartedly recommended to me. The recommendation did come with a bit of a warning, though: Mr. Herman, he likes to raise BIG birds! I thought good, I love me some big fat chickens, you know. If I’m gonna go through the “trouble” of roasting a whole chicken, might as well make it worth my while and have it last a couple of meals.
Well, let me tell you, the guy really wasn’t lying. When Mr. Herman contacted me a couple of months ago to tell me that my chickens were ready to be picked up, I made a little bit of room in the freezer and drove off to the farm to collect them. I wasn’t prepared for what was waiting for me, though. I just couldn’t believe the size of them birds!!! Every single one of them weighs between 8 and 10 pounds! I mean these things are HUGE!!!! I don’t think I’ve ever seen chickens that big before. I was afraid I wasn’t even going to be able to fit them all into my car, let alone the freezer.
Thankfully, I managed to bring my precious cargo home and found enough room for them (save for 1, who was sent directly to the fridge) in the freezer, too. Now I’m afraid that my long overdue order for a side of beef is going to have to wait a bit, though… the poultry have totally invaded the entire space!
So anyway, given the size of the animals, I somehow got tempted to throw one in the Dutch oven and slowly roast it, just to see what would happen. Well, let me tell you, I am now completely, totally converted to this newly found method of roasting chicken.
While Dutch Oven Roasted Chicken might not be the prettiest, it most assuredly is the juiciest, moistest, tastiest, deliciousest chicken I have eaten my entire life. And it’s sooooo super easy to make, too!
Not only that, but as it slowly roasts, it releases all kinds of juices and naturally creates the most beautiful chicken stock ever, with no additional effort on your part, whatsoever!
I think that from now on, chicken will ALWAYS get cooked this way in this household. Even my Christmas turkey was thrown in a Dutch oven this year. And it got nothing but praise!
Seriously, give this method a try. I’m positive that you too, will be hooked. Oh, and humongous birds are optional. You could very well do this with more modestly sized birds.
Preheat your oven to 325°F
Cut an onion into 4 pieces and break some carrots and celery ribs into 2 to 3 pieces.
Smash the garlic cloves with the side of a knife. Don’t bother peeling your vegetables, that precaution won’t even be necessary.
Sprinkle a little bit of salt, pepper and dried oregano into the chicken’s cavity, then stuff it with the onions, about half the carrots, celery and garlic.
Arrange the leftover carrots, celery and garlic (whatever didn’t fit into the chicken’s cavity) at the bottom of a 7 quart Dutch oven.
Place your bird over those vegetables and then sprinkle it generously with more salt, pepper and dried oregano
Feel free to experiment with other seasonings, too, if you like! Try a little bit of paprika, savory, thyme, garlic powder, onion powder… knock yourself out, have fun, try different things!
Now put the lid on and place your chicken in the oven for 4 to 5 hours, basting it with its own juices every hour or so…
Your chicken will be ready when the meat is fall-off-the-bone tender and the skin is nicely browned and somewhat crispy.
Although the skin won’t get SUPER crispy in a Dutch oven, it still doesn’t turn out all soft and soggy like it would in a slow cooker…
And as you can see, there is quite a lot of liquid at the bottom of that Dutch oven. That’s CRAZY tasty broth for you. Whatever you do, do not discard that!
You could even make some delicious bone broth if you wanted to — which you totally should! — by returning the chicken bones and all those cooked vegetables to the Dutch oven, top all that with water and then put everything back in the oven for another 5 to 6 hours. All you need to do then is strain through a fine mesh sieve and you’ve got lots of beautiful, tasty chicken bone broth!
Dutch Oven Roasted Chicken
Ingredients
- 1 large whole chicken, 6-8 pounds
- 1 large onion
- 3-4 carrots
- 2-3 celery ribs
- 4-5 garlic cloves
- Salt, pepper and dried oregano, to taste
Instructions
- Preheat your oven to 325°F
- Cut the onion into 4 pieces and break the carrots and celery ribs into 2 to 3 pieces. Smash the garlic cloves with the side of a knife. Don't bother peeling your vegetables, that precaution won't be necessary.
- Sprinkle a little bit of salt, pepper and dried oregano in the chicken's cavity, then stuff it with the onions, about half the carrots, celery and garlic.
- Arrange the rest of the carrots, celery and garlic at the bottom of a 7 quart Dutch oven. Place your chicken over those vegetables and then sprinkle it generously with more salt, pepper and dried oregano.
- Put the lid on and place your chicken in the oven for 4 to 5 hours, basting it every hour or so, until it's fall-off-the-bone tender and displays a nice golden skin.
- Serve without delay.
Notes
Nutrition
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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116 Comments on “Dutch Oven Roasted Chicken”
Did this last week and by popular request (read demand!) am doing it again tonight. Best way we have ever done roast chicken – so delicious and easy. Thank you!
You are very welcome, Emma! I bet you won’t be roasting chicken any other way from now on! 😉
I’m going to try this tonight! Using my round le Creuset hoping it’ll work as u don’t have a oval one! Looks delicious.
Did the round one work? I dont have oval either
The round 7.25 works great! I used a 6 lbs chicken from Costco on top of carrots, bell pepper, onion and potatoes.
Amazon sells a LODGE oval Dutch oven for about $80.00 I looks like a Le Creuset and cooks phenomenally!! Look it up
I got the Lodge and put 2 chickens in, totally 7.25 pounds of chicken. I had the herbs and I also halved two onions and tucked them in the pot. Gorgeous meal for the four of us, pulse some leftovers!
I’m going to try this tonight! Using my round le Creuset hoping it’ll work as I don’t have a oval one! Looks delicious.
It’s in the oven now…I forgot to s&p&oregano the inside, I’m hoping it’s flavorful enough without that…I did the outside generously. I do hope this is as good as you say, it was so easy.
I hope it blows your mind, Donna. I know it does mine, every single time! And the seasoning should be fine, especially if you did the exterior generously! 🙂
It was everything I hoped for, tender to the point of falling apart…really…I couldn’t take it out of the pot in one piece, it was that tender. My husband loved it also. And I took enough broth to make a cup of gravy, then added the cooking water from my broccoli and potatoes, plus the bones, to the pot of veggies and left it in the oven for three hours…this morning I have a lovely container of wonderfully gelatinous stock…I can hardly wait to use it.
YAY!!! I am so, so happy to hear, Donna! Thank you so much for taking the time to let me know, too, I greatly appreciate it. Now just you wait until you taste that stock… it’s unreal! 😀
If I have a chicken that’s a little over 3lbs will it still take 4-5 hrs? Thanks!
It might not take quite as long, Haley. Just baste your bird every 30 minutes or so, you’ll know when it’s ready just by looking at it. The skin will be nice and golden and the meat will fall off the bone!
I made this and it came out delicious! However I would suggest roasting your chicken breast side down to avoid having to baste. All the yummy juices from the backbone area fall to the breast and keeps everything juicy
I always do that too when I don’t really care about how my chicken looks…
Well, I had to walk to the store and buy a chicken so I could try this. I love my cast iron dutch oven, but I never tried a whole chicken in it like this.
The aroma is driving my teeny dog crazy – and me! Smells so good and it has only been in awhile!
Hope you find it tastes as good as it smells, Lynne! My bet is you’ll never cook chicken any other way! 🙂
Oh, and don’t forget to make bone broth after that chicken’s all gone!
Love this! Would like to try it for my thanksgiving turkey. Would you do it the exact same way?
Absolutely, Ash!
Found this recipe after searching ‘easy me Creuset dinner’ it sounded so amazing I put my 3 year old in the car and went to the local grocer for an over priced bird. It’s in the oven now- and making this chilly September day feel like a true fall day!❤️I’m hoping for the same result as all the previous posters!
I’m hoping the same, Jacquelyn!
Ash – I’m considering replicating the recipe w/ Turkey for TG. How did yours turned out?
Hi….trying this tonite…1st thing ever made in my cast iron Dutch Oven….I’m very excited and my two dogs are as well…!!!!
Can I come over for dinner??? 🙂
Hope you and your canine friends have the feast of a lifetime!
Can I use the stove top instead of oven?
I really wouldn’t recommend it, Kelvin. You need the hot air to completely surround your Dutch oven in order for the chicken to cook properly and evenly.
I always love fresh chicken. So now i know that how to make roasted chicken with my lodge 6 quart dutch oven. Thanks for this post.
Janice I recently purchased 3 Lodge Dutch ovens in different sizes and shapes..I love them!!! Trying this chicken today
Hi!
Just checking … is there no need to rub the bird with butter or olive oil before seasoning with salt, pepper, oregano, etc.?
Thank you!
Not at all, Dana. Not at all!
Ok! I’ll let you know of my results (in a week or so). 🙂
I look forward to it! 🙂
Hello!
This recipe looks amazing. I’ve been considering buying a le creuset Dutch oven just for this type of cooking. Do you have any recommendations as far as size goes? I want to be able to make this recipe for sure plus some others. They’re expensive so I want to get it right the first time. 🙂
I look forward to hearing from you!
Lauren
The 7 quart Dutch Oven that I link to in the post is exactly like the one that I have, and is much more affordable than Le Creuset, but works just as well! If you really want to stick with Le Creuset, though, I would go with something like this 6.75 quart oval model
I say if you’re gonna get one, definitely go with that size and shape. It’s by far my personal favorite. The oval shape is very convenient and allows you to fit practically everything, like chicken and roasts especially, and I find that 7 quarts is just the perfect size: it’s not too big nor too small. Later down the road, if you ever decide to get a second one, a smaller, round Dutch oven is good to have around for making smaller dishes and desserts.
Hope this helps!
Oh, and really, you’re not going to regret this purchase, I swear. It’s worth buying if only to make this chicken right here. I can’t wait to hear what you think!
I purchased my Le Creuset on clearance at Homegoods for an amazing price! It’s worth checking out if you can’t afford the full retail price.
Hi Lauren, I got my 7.25 qrt Le Creuset last year at a local Le Creuset outlet store. They discontinue a certain color periodically and they are such a steal then. I got mine 50% off with full warranty etc. That size looks large, but luckily the ladies at the store recommended it since we have a family of 6. The chicken fit inside very well. I didn’t do the oval because it is harder to get even heat when cooking stove top.
I’m about to try this dish for Christmas dinner – I have the 9 quart oval le Creuset, hope the larger size doesn’t negatively affect the cooking? I’m going to fill the Dutch oven up with parsnips and carrots, maybe potatoes too, so it should be pretty full, that and a 5lb Chicken. I’ll let you know how it goes!
In the oven now. I’ve been looking for a recipe to use in a new Pampered Chef Rock Crock. The chicken is a bit small, <4 lbs, so I'm hoping it tastes as good as expected, but I'll watch it closely.
It was delicious – thank you for the recipe!
Very happy to hear, Diane, and you are very welcome! 🙂
Thanks for the great recipe! I used a 4lb chicken in a 6qt Lodge Dutch Oven. I cooked it for 3 hours 30 minutes, then took the lid off and put it under the broiler for 5 minutes to get the skin a bit crispier. I’m currently converting the remaining chicken parts into bone broth (while binge watching House of Cards — long recipes go well with Netflix!)
are you suppose to add any water or broth before you start cooking it
I did not.
I have chickens from a farm share too! Did you thaw the chicken prior to cooking?
I strongly recommend that you do, as it would make stuffing the cavity much easier. I have, however, cooked chickens that were still partly frozen with great success.
So I’ve tried this twice and both times the chicken came out way over cooked. The flavor was great but even the dark meat was dry. I am using a lodge cast iron 8 qt Dutch oven and the most recent time it was in the oven for less than four hours. Internal temp was close to 200 degrees. Any tips so I can get it right? Is the cast iron throwing off my temp?
Dry? Really? I honestly don’t know what to say, Mike. I am stumped. This method, for me, flawlessly produces the moistest, juiciest chicken ever! Even when/if I let it cook WAY too much, it only becomes fall off the bone tender and sooooo juicy. Every.Single.Time.
Honestly, I don’t know what to tell you. Sorry I can’t be of more help.
Mike I notice my lodge cast iron Dutch oven does not hold the steam and moisture like my Martha Stewart enamel lined. The lid fits way tighter. Hope this helps
Mike…check out the comment I posted. You need to make sure you baste a lot!!! And make sure you have the chicken breast side DOWN. I did notice that there was less broth in the pot than I expected which might be because of the lid….I dunno? However, there was enough for basting, plus I wouldn’t want the veggies I placed in the pot to become too soggy.
Thanks for or the replies. I am determined to get it right haha. I will try basting more I just haven’t had a chance recently to try it again. Thanks!
I too have made this twice. I reduced the time to 3.5 hours the second time, and my 6 lb. chicken came out at 205 F. It is falling off the bone, but dry. I would prefer the finished temperature to be closer to 170 F. The stock is fantastic, and I added additional vegetable trimmings to it after the chicken was removed.
I am trying this in my Rachel Ray dutch oven tonight. so can’t wait to see how it comes out. With so many great reviews how could it be bad.
I tried this tonight and didn’t have time to do the full slow-roasting method. I cooked it on 375 for two and a half hours and it was so delicious, so I can’t imagine how good it would be if I kept it in for longer- will definitely try it again!!
I am trying this tomorrow I have fresh thyme and rosemary sprigs to toss in there also!
In my effort to improve my cooking skills, I’ve tried several methods of cooking whole birds, including the crock pot and a standard roasting pan. Nothing came out the way I wanted. But having just invested in a cast iron dutch oven, I found this recipe and love it! The chicken came out so tasty (and I thought just as “pretty”). I’m about to try it again but I’m going to make sure the breast of the chicken is on the bottom this time. I think this will help it to come out much more juicy. Also, I add way more veggies to the bottom of the pot (not just the leftovers from stuffing the cavity). They came out delicious!!!
As far as presentation…I would rather the chicken didn’t fall apart, as it did the last time. And because cast iron holds a lot of heat once it gets hot..I’m going to turn the oven off maybe after 3 hrs or so and just let the residual heat finish the cooking. A quick turn under the broiler afterward from some crispness and it should be good to go!!
Funny you should mention that… when I don’t have to make my bird look pretty, I too will cook it breasts side down. It does make for an even juicier bird! Besides, this method really isn’t about good looks, it’s all about great taste! 🙂
Hi Sonia,
I made this chicken for the first time this last weekend and when you say fall of the bone…holy cow are you ever right! It was amazing. My hubby and I both loved it and it was easy to adjust to my low FODmap elimanation diet. Then I made the bone broth too…cuz your right….it’s there why not. First time ever and it was so easy. It is really thick even though I did add a bit more water. I can’t wait to make some chicken soup with it.
I posted my pics on instagram too so my family could see how good it looked.
Thanks for the recipe.
Glad you liked it, Dawn. I hope you like the chicken soup just as much! 🙂
And you are very welcome. The pleasure is all mine, seriously!
Ahhhh The recipe looks awesome BUT! only at the end I discovered it takes 4-5 hours to prepare! LOL, I suggest putting all the ingredients list, and time it takes to cook at the very top so users are prepared ahead.
I had to put it on higher heat for an hour and a half this time, but I am definitely going to give this a shot next time!
I have been trying to become a better cook and I was excited to finally try this recipe. I had been waiting for a day where I knew I would have the time to let it cook but I was dissapointed =(
It was definitely fall off the bone tender with crispy skin and the broth was delicious! The meat itself had very little flavor. Do you have any suggestions on how much seasoning I should have put? i definitely felt like I had put enough seasoning/salt but apparently not. It doesn’t look like anyone else has had this issue =(
I also used a 6 qt. dutch oven and my chicken was about 5lbs, cooked for 4 hours. Not sure if that makes a difference.
It’s hard to say exactly how much, Carla… it depends a lot on the size of your chicken and your own personal taste. You need to be fairly generous, though, as the seasoning is fairly passive and the spices don’t come in direct contact with the meat. The addition of vegetables also helps a great deal in flavoring the meat, I find. Did you use those at all?
I did use the veggies, both inside the chicken as well as at the bottom of the pot. I will try this again sometime and just put a lot more seasoning.
You could try rubbing some of the sesoning under the skin and the breast of the chicken, leave the seasoning to marinate for a bit before putting it in the oven.
I’ve made this a couple of times and it’s a can’t-miss, sure-fire knock-out. But:
A. Before you spice the bird, cover it generously with melted butter, and
B. Preheat the oven to 400 then cut the temp back as soon as the bird goes in.
Those two steps will produce a nicely crisp skin. Also, add a chopped onion to the bottom of the pan and use some Tony Chachere’s Original Creole to the spices on the bird and you’ll get an even tastier stock.
This is wonderful on top of the woods tone during the cold months as well. I put on a cup of water as well and like a rosemary/sage combo with Adobo seasoning which covers all the basis. Greek salad dressing under the skin on the breasts will give it a wonderful herb zest.
What about if I put a chicken in frozen? How long would it cook?
Personally I would thaw the chicken before putting it in the oven. How are you going to fill that cavity with all kinds of goodies if it’s frozen solid?
Don’t the veggies get too soggy and overdone after all that time? I want to add sweet potato and white potatoes also.
The veggies aren’t meant to be eaten, their only purpose is to give flavor to the chicken.
That’s what I thought, will make chicken using your recipe and cook veggies separately.
Doh.
I normally never leave comments however this is hands-down the easiest, most delicious and healthiest way to roast a chicken! Sonia, thank you for this recipe. I have made this at least 4 or 5 times and I cook with a 3.25- 4 lb bird. My cook time varies between 2.5 and 3 hrs and have always been happy with the results. Sometimes I roast the chicken breast side down and it does help keep the breast meat extra moist and sometime I cook it breast side up (still amazing results & just a tad better looking). Depending on my mood, I sometimes add a tablespoon of grass fed butter right on top of the bird just before roasting but honestly, it does not make a huge difference. Either way you can not mess this up. Not the best for presentation because it falls apart but if you do not care about that then I can not imagine anyone not enjoying this. A really great full proof recipe for non-cooks.
Love!
Why thank you so very much, Kim! I’m real glad you appreciate this method as much as I do. I’ve never cooked a bird any other way since discovering it. And I too, pretty much always roast my chickens upside-down. Do you also make the broth with the bones and scraps? It’s out of this world, I tell you!
Best chicken ever!!!! Thank so much for the recipe.
I’m so glad you think so too! And you are very welcome! 🙂
I cooked this exactly per the recipe a few weeks ago, the family loved it. I had never baked a chicken before and I am not much of a cook, so that should tell you something. I’m cooking it again (right now) for my son’s birthday dinner.
Haha! That’s awesome, Tony! Real happy to hear! 🙂
Yeah, last night’s well well received too. Both times I used a 6 lb bird and 3 1/2 hours was enough. I also prepare a pan of grilled vegetables (carrots, parsnips, bell peppers) and rice.
UmThis recipe is wonderful Dutch oven roasted chicken is a favorite in our house and I need new ways to cook it. I love how easy this sounds and this looks like something my family will love! Regardless, the recipe was awesome! Thanks so much!
I made this roasted chicken for my family yesterday. My family loved it, and said that it was the most tender and best tasting roasted chicken they had ever had! Thank you for the recipe.
Well, I’m very happy to hear, Martha! And you are very welcome! 🙂
i cooked the Dutch Oven chicken tonight for dinner. It was absolutely delicious. I will be cooking chichen like this every time. The vegetables wrre so good. I habe a son that is a picky eatet & he loved it. Thank you for posting this great recipe.
You are very welcome! I’m so happy to hear that it’s also become your favorite method for cooking chicken. I wouldn’t think of cooking my chicken any other way now!!
I’ll join the chorus of happiness. I just moved into a new place, and bought an organic chicken without thinking that I might not have something unboxed to cook it in. Enter my mom’s ceramic dutch oven (made by a potter), which sat on top of her kitchen cabinet for almost 40 years — artful to look at, but never (to my knowledge) used.
This recipe just initiated that dutch oven! I will try the breast side down next time. But the flavour of the meat and the ease with which it came off the bone — heavenly! I’m a big fan of soup stock, so I already have the juices, veggies, and water in the dutch oven ready for soup-stock making tomorrow.
So glad my Google search brought me to your page, Sonia. Thank you so much for sharing your healthy foodie tips; judging from the posts on this page, you’ve helped make a lot of households happy and brought lots of culinary joy to the table.
Gratefully, Monica
Haha! Thank you so much for your kind words and for sharing your experience, Monica. I am honored to have contributed to the initiation of your Dutch oven! And to have led you to discover a new way of cooking chicken. I’ve never done one another way since… and just you wait until you get to taste that chicken broth! Heavenly!
Happy healthy cooking! Hope you find many more recipes on here that’ll make you just as happy! 🙂
P.S. Sonia, I’m from Ontario — ravie que vous soyez du Québec! Merci d’avoir partagé un peu de votre “journey” avec la nourriture et la santé.
I’m using my moving to a new place as an excuse to eat differently (i.e., better — according to what works for me, and right now that includes more veggies, less meat, and next to no gluten or sugar). Looking forward to continue checking out more of your site! 🙂
It is impossible to believe I did this simple recipe. I was given a 6 pound chicken which the family thought was just a small turkey. Followed directions to the letter.
The flavor is lightly spicy and the family raved about how perfect it all turned out. Thank you for sharing this recipe.
You are very welcome, Richard! Glad to hear it was to your liking! 🙂
I tried roasting a chicken like this today. I never want to buy one of those “deli “ roasted chickens again. This was tender, tasty and um sooo good. That you for sharing this receipe. It is a keeper 💕
Absolutely, love the the beef bone broth. I am experimenting with all kinds of herbs and veggies with each batch. Have a question about chicken broth. Bought chicken soup bones, from local farmers market (frozen). Do I roast the chicken bones like the beef bones since they are not cooked? Thanks in Advance.
I would definitely roast them, as this would give much more flavor to your broth…
I roasted an 8 pound chicken in my dutchoven at 325 but when I checked it to baste at 3 hours it’s was coming off the bone and the internal temperature was 200 degrees. I was afraid to leave it in any longer. It looks very moist and it produced a lot of rich broth but it’s too early for dinner!
Does anyone have any guidance on how much of each seasoning to use?
I want to make this asap. Does anyone have any guidance on how much of each seasoning to use?
I used Salt pepper rosemary and thyme And I was just heavy handed covering the bird. It turned out perfect.
I don’t ever comment on blogs. But when I say this was the best roasted chicken I’ve ever made. THIS IS THE BEST ROASTED CHICKEN I HAVE EVER MADE!!!!! Are used salt pepper and rosemary and thyme aS my spices. It was so juicy. It tasted sweet and buttery just melt in your mouth! I served it with biscuits which worked great for dipping in the broth. Speaking of which I’m now going to use your Bone broth recipe to make chicken and dumplings with the leftover chicken breast.
Good to hear, Monica! Happy to hear that the recipe turned out to your liking! Hope you like the broth just as much! 🙂
I like the recipe, but 4-5 hours is way too long at this temperature. I achieved a perfectly, but maybe a bit overdone, chicken at 3 hours.
Thanks for the scrumptious chicken.
Scott
so good and so easy. Have my broth simmering on the stove top. I had a 6-pound bird and a 5 or 5.5 quart dutch oven. Took about 2 hours. Will do this again.
Awesome!!! Happy to hear! And thanks for the great feedback! 🙂
Thx. Also try smaller bird in Dutch oven 1h, 350o, delicious, w/out any veggies or seasoning whatsoever. I learned it from a guy in line at wonderful Magnani’s on Hopkins St. I like sound of your recipe as good antidote to dry birdies on Thanksgiving.
Everything about this recipe was wrong. The chicken is almost fully cooked within only 2 hours. Not only that, but there is no water at the bottom. I think they should’ve said “cook at 200” rather than “cook at 325”. Wtf??
Sorry to hear your experience didn’t go as planned, Rob. People usually have nothing but good things to say about this recipe. Not sure what went wrong for you? What kind of vessel did you use to cook your chicken in, and what size was your chicken?
Thank you for this simple recipe. It’s my go-to for whole chicken. I don’t bother basting and it still comes out great.
Yesterday I added some lemon wedges to the cavity and seasoned with sage and rosemary from the garden. Baked a few potatoes next to it for the last hour and a half. Yum!
There are hundreds of dutch oven roast chicken recipes on the internet, but this is the one that I keep coming back to. I’ve made it for Sunday dinners, Thanksgiving, and Christmas. Thank you for the recipe!
Generally I smear butter under the chicken’s skin, and I add “poultry mix” herbs instead of just oregano. Sometimes I add fresh lemon. Those are the only additions/changes I make, and I always make gravy with the drippings.
Thanks again!
Thank you so much for your super kind words and stellar review Becky! I’m super happy to hear that you are enjoying the recipe this much! 🙂
I love roast chicken but have never been successful at roasting a whole chicken before. Tried this recipe as written and it came out awesome. The whole family loved it. This is now how I will always roast chicken. Might even try it with turkey.
Thank you for this fantastic recipe. Cooked it few times now and every time chicken is moist and full of flavours.
I’m going to be doing this recipe real soon but have a question. Will the basting be the juice from the chicken? Also the vegetables in the cavity will be eaten as well?
Definitely use the juice in the dutch oven to baste… as for the vegetables, while they are very good to eat, they will be totally overcooked, so I wouldn’t serve them as a side.
I have made this dish for my family over and over again during the colder months. It is always a huge hit. And it’s easy! I’ve been throwing in fingerlings during the cooking process and they enjoy eating those along with the saturated carrots and garlic once everything is done.
Do you think if I followed this but with a small turkey, it would work? Due to allergies, I’m unable to use any sort of fruit or sugar glazd
Absolutely!
I used a 5.5qt Dutch oven and about a 5-6lb chicken (it was a tight fit). I cooked it about 2hr 20min, basting every hour. I think I probably could have pulled it out at 2 hours & been really perfect. The meat was fall off the bone but was a tad dry, but not bad at all. I just dunked it in the juice in the pan. I will definitely be making this again & again!