Dutch Oven Roast Chicken

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.

If you are looking for a recipe to cook fast, try my Chicken Cutlets with Gravy. It's perfectly seasoned, thin breaded chicken cutlets fried golden brown and served with mashed potatoes and homemade gravy. And it's ready in 30 minutes..gravy and all!

Helpful Kitchen Tools to Make this Recipe

• Mason jars
• Kitchen twine
• Dutch oven or another heavy stock pot for roasting. 
• Digital Meat Thermometer

Le Creuset Cast Iron Dutch Oven,More InformationStaub Cast Iron Round Dutch OvenMore InformationKüchenprofi Acrylic Cooking Twine DispenserMore InformationDigital Instant Read Meat Thermometer KitchenMore Information

 

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 ½ 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. 

Main Ingredients Needed:

• Whole Chicken - 4 - 6 pounds
• Softened Butter
• Homemade Rotisserie Chicken Spice Rub - about ½ cup.
• Kitchen twine - to truss the chicken, if you want to secure the legs.

Step-by-Step Directions

Step 1: Prepare the Chicken with Butter and Spice Rub

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 ½ cup seasoning rub on top.

Step 2: 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. 

Step 3: 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.

Step 4: 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.

Tried any of my recipes? Let me know in the comments!

What to Serve with Roasted Chicken

• Homemade Mac and Cheese
• Mashed Potatoes
• Classic Stuffing

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!

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