Dutch Oven Roast Chicken – perfectly seasoned with a combination of spices and brown sugar that give it a beautiful crispy skin with tender, juicy meat. Like most of the Family Favorite Chicken Recipes you’ll find on this site, this is an easy recipe. Let me show you how to roast a whole chicken using a cast iron dutch oven pan.
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Let’s go back in time to when our mother’s would roast a chicken at least once a week…oh wait, maybe you still do that? I have to admit a whole chicken is not something usually on my Weekly Meal Plan. But that all changes with the creation of this simply delicious recipe!
Dutch Oven Roast Chicken
Over the holidays I received this incredible dutch oven from a very good blogging friend as a Christmas gift. Some of you may know Jen from Cincy Shopper and if you don’t, you need to pay her blog a visit…soon…well after you read this recipe.
This recipe for Dutch Oven Roast Chicken is very similar to my Cast Iron Chicken Breasts recipe that is crazy popular on the blog. That recipe uses only chicken breasts, however, for this recipe we’re cooking the whole entire chicken!
Reader Review: This was perfect. I’m now trying it with a piece of pork. The chicken was moist and so tasty even though I left it in about 10 minutes too long. I made a gravy with a bit of corn starch and water. Served over rice, it was one of the best ever. I thought it would be too spicy or salty but no!!!! Perfect.
What’s so Great about a Dutch Oven?
It seems everyone wants to cook their meals FAST these days. Like every other busy mom, I understand the need to get dinner on the table fast. However, there’s something to be said for cooking a whole chicken roast in a dutch oven.
Cooking in a cast iron pan spreads the heat more evenly and helps maintain the heat to cook the ingredients evenly and perfectly. The ovenproof lid helps retain moisture and prevents drying out whatever is being cooked.
Cleaning Tip: I suggest you use a nylon scrubbing brush to get any bits and pieces off of the bottom of the pan. Then wash in hot soapy water before drying.
Helpful Kitchen Tools to Make this Recipe
- Mason jars
- Kitchen twine
- Dutch oven or another heavy stock pot for roasting.
- Digital Meat Thermometer
Rotisserrie Chicken Spice Rub
Make sure you print out the recipe below and save it for later!
I did something different with this chicken recipe and made a Homemade Rotisserie Chicken Spice Rub. The result was amazing.
- Brown sugar
- Salt
- Garlic Powder
- Chili Powder
- Paprika
- Onion Powder
- Oregano
Combine all the ingredients together in a small bowl making sure there are no clumps in the brown sugar. Set aside about 1/2 cup to use for the chicken. The remaining seasoning mix can be stored in a mason jars until you’re ready to use it again.
Ingredients
- Whole Chicken – 4 – 6 pounds
- Softened Butter
- Homemade Rotisserie Chicken Spice Rub – about 1/2 cup.
- Kitchen twine – to truss the chicken, if you want to secure the legs.
Directions
Begin by cutting a piece of kitchen twine and tie the legs and wings up if you prefer. Then spread the softened butter all over the chicken. Finally, sprinkle the 1/2 cup seasoning rub on top.
How Long to Cook a Whole Chicken
Place the chicken in the dutch oven, cover and place in a preheated 375 degree oven. Cook for one hour uncovered, then remove the lid and continue to cook for another 30 to 60 minutes.
How do you know when the chicken is done?
After the chicken has roasted uncovered for the additional 30 minutes or so, start checking the internal temperature using an Instant Read Digital Meat Thermometer.
The juices should run clean, but the internal temperature should be at least 165 degrees when inserted into the thickest part of the thigh. Allow the chicken to rest in the pan for an additional 10 minutes before removing to a cutting board to slice.
How to Make Gravy
You can’t have roasted chicken without gravy. And opening a jar or packet is not going to cut it when you’ve made this delicious roasted chicken.
Here’s my lump-free gravy recipe:
- Butter; 2 tbsp.
- Flour; 2 tbsp.
- 2 cups pan juices; strained.
After the chicken has cooked, removed it from the pan and set on a cutting board. Then pour the liquid that’s in the dutch oven through a fine sieve. You’ll use this liquid to be the base of the gravy. If you don’t not have 2 cups of juices, add chicken broth or stock.
In a saucepan, melt the butter and then add the flour. Stir for one to two minutes until the flour is completely incorporated with the flour. Whisk in the liquid and continue to cook for 2 to 5 minutes stirring until the gravy thickens.
Season with salt and pepper to taste.
What People are Saying about this Recipe
My goodness! This chicken looks AMAZING. You have inspired me to make a chicken for dinner this weekend. I have always been intimidated but you make it quite easy.
What to Serve with Roasted Chicken
What to do with Leftover Chicken?
Three of my family’s favorite recipes to use for leftover chicken:
- Homemade Chicken Soup
- Chicken Pot Pie
- Skillet Chicken Pot Pie with Refrigerator Biscuits – new recipe!
Dutch Oven Roast Chicken
Ingredients
- 1 (4 - 6 pound) whole chicken
- 1/2 stick softened butter
- 1/2 cup seasoning rub
Instructions
- Preheat the oven to 375 degrees.
- Using paper towels, pat the chicken dry.
- Cut a piece of kitchen twine and tie the legs and wings up if you prefer.
- Spread the softened butter all over the chicken.
- Sprinkle the 1/2 cup seasoning rub on top.
- Add the chicken to the dutch oven and cover.
- Cook the chicken for one hour covered, then remove the lid and continue to cook another 30 to 60 minutes or until the internal temperature of the chicken reaches 165 degrees.
Notes
Homemade Chicken Rotisserie Spice Rub
Ingredients:
- 1/4 cup. brown sugar
- 1 tbsp salt
- 2 tsp. garlic powder
- 1 tbsp. chili powder
- 1 tbsp. paprika
- 2 tsp. onion powder
- 1 tsp. oregano
Directions:
Combine all the ingredients together in a small bowl making sure there are no clumps in the brown sugar.
Store any unused mixture in a mason jar.
Recommended Products
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 163Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 9224mgCarbohydrates: 3gFiber: 2gSugar: 0gProtein: 6g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This was perfect. I’m now trying it with a piece of pork. The chicken was moist and so tasty even though I left it in about 10 minutes too long. My bad, had the thermometer on Celsius😳. I made a gravy with a bit of corn starch and water. Served over rice, it was one of the best ever. I thought it would be too spicy or salty but no!!!! Perfect. .
Thank you for the great comment! Made my morning reading this!
This really looks delicious and not much work. I have pinned this to try out for our next family meal. Thanks for sharing at #HomeMattersParty
Wow. This truly looks delicious! Will pin this to try later.
Thank you Jo!!! It’s my new favorite way to roast a chicken.
My goodness! This chicken looks AMAZING. You have inspired me to make a chicken for dinner this weekend. I have always been intimidated but you make it quite easy. Glad you are enjoying your Dutch Oven and hope it last for years to come.
Thank you again Jen for the beautiful Dutch oven!