Dutch Oven Whole Chicken

5 from 1 vote

This Dutch Oven Whole Chicken is brushed with homemade garlic butter and roasted until juicy, tender, and full of flavor. It’s an easy, one-pot dinner that cooks evenly in a 5.5 to 7-quart Dutch oven and makes a dependable meal for any night of the week.

Prep Time10

Cook Time2

Additional Time10

Total Time2 20

Course: Main Dishes

Cuisine: American

Keyword: Dutch oven whole chicken, roast chicken, seasoning salt

Servings: servings

Calories: 380kcal

Author: Lois

Ingredients

4 - 6 pound whole chicken
¼ cup homemade garlic butter; melted
1 tablespoon Lawry's Seasoning Salt

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Instructions

Preheat the oven to 375°F.
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 melted Homemade Garlic Butter all over the chicken.
Sprinkle the seasoning salt evenly over the whole chicken.
Add the chicken breast-side up into the dutch oven.
Cook the chicken for one hour uncovered, then cover and continue to to cook another 60 minutes or until the internal temperature of the chicken reaches 165°F.
Turn the broiler on and allow the chicken to cook until golden brown for 2 minutes. Watch it closely so it doesn't burn.
Remove from the oven and allow to stand for 10 minutes with the lid (or aluminum foil) on before carving and serving.

Notes

Tips

Pat the chicken dry before brushing on the garlic butter to help the skin brown.
Use a 5.5 to 7-quart Dutch oven so the chicken cooks evenly.
Always cook the chicken to an internal temperature of 165°F for safe, juicy results.
Let the chicken rest for 10 minutes before slicing so the juices redistribute.

Storage & Make Ahead

Refrigerate leftovers in an airtight container for 3–4 days.
Freeze cooked chicken (shredded or sliced) for up to 3 months.
Make ahead by seasoning the chicken up to 24 hours in advance; keep covered in the refrigerator until ready to cook.

Nutrition