Dutch Oven Whole Chicken (Juicy, Tender & Easy One-Pot Dinner)

If you want a simple one-pot dinner that turns out tender and juicy every time, this Dutch Oven Whole Chicken is a great choice.

I’ll walk you through what size dutch oven for a whole chicken and how to season it with homemade garlic butter so the meat stays moist and full of flavor.

Find more Family Favorite Chicken Recipes that are perfect for dinner any night of the week.

Table of Contents

• Recipe at a Glance
• What size Dutch Oven for Whole Chicken?
• Tried, Loved, and Rated 5 Stars!
• Recommended Kitchen Tools
• My Kitchen Tools Essentials
• Main Ingredients Needed
• Step-by-Step Instructions
• How Long to Cook a Whole Chicken in a Dutch Oven
• Insider Tips from My Kitchen to Yours
• Storage & Serving Tips
• Recipe FAQ's
• Try these Chicken Dinner Recipes next...
• LOVE this recipe? SAVE it for Later!
• 📖 Recipe Card
• 💬 Comments

What size Dutch Oven for Whole Chicken?

A 4 to 6 pound whole chicken fits well in a 5-quart Dutch oven, but it will be a tight fit if you plan to add vegetables.

For a roomier option, a 7-quart Dutch oven works best and gives you plenty of space for potatoes, carrots, onions, or anything else you want to cook alongside the chicken.

Choosing the right size matters because the chicken needs enough room for even cooking and proper air circulation, which helps the skin brown and keeps the meat tender and juicy.

Recommended Dutch Oven Sizes

• 5-quart: Best for a 4–5 lb chicken with minimal vegetables.
• 6-quart: Great all-purpose size that fits most whole chickens with a small amount of vegetables.
• 7-quart: Ideal for a 4–6 lb chicken plus plenty of vegetables and easier browning.

I usually reach for my 7-quart Dutch oven because it never feels cramped, and there’s always room for vegetables. It also browns the chicken beautifully and cooks evenly every time.

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Main Ingredients Needed

Step-by-Step Instructions

Step 1: Start by removing the giblets from the chicken cavity. They’re usually wrapped in paper, so check both the main cavity and the neck area. You can save them for gravy or stock, or simply discard them if you prefer.

Step 2: Then lay the chicken on a piece of parchment paper and "truss" or tie up the legs with kitchen twine. Using paper towels, pat the chicken dry. Finally, spread the melted Homemade Garlic Butter all over the chicken. Sprinkle Lawry's Seasoning Salt evenly over the whole chicken.

Storage & Serving Tips

Refrigerate: Store leftover chicken in an airtight container for up to 3–4 days.

Freezer: Shred or slice the cooked chicken, then freeze in a sealed container or freezer bag for up to 3 months.

Serving Tips: Spoon some of the pan juices over the sliced chicken and serve with roasted root vegetables or mashed potatoes.

Try these Chicken Dinner Recipes next...

Looking for more Chicken Recipes? Try my Chicken Cutlets with Gravy, Cast Iron Pan Roasted Chicken Breasts or Sheet Pan Chicken and Potatoes. They're all easy recipes perfect for your Weekly Meal Plan.

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Updated for 2025 with new tips and clearer instructions to help you make the best Dutch oven whole chicken.