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Recipe compliments of www.ITISAKEEPER.com
Dutch Oven Roasted Chicken
One-pot cooked whole chicken with veggies in a Dutch oven—crispy, juicy, minimal cleanup, about 1 hour prep + cooking.
Equipment
- Pastry brush, optional
Ingredients
- 1 Whole chicken, 3 to 4 pounds
- ½ cup Unsalted butter, melted
- 1 tablespoon Italian seasoning
- ½ teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 head Garlic, divided
- 1 large Yellow onion, cut into wedges
- ½ cup Water
- Olive oil, as needed
Instructions
- Preheat the oven to 450 degrees F.
- In a small bowl, stir together the melted butter, Italian seasoning, salt, black pepper, and 4 minced garlic cloves.
- Cut the top off the remaining garlic head.
- Place the garlic head and onion wedges in the bottom of a Dutch oven.
- Carefully loosen the skin over the chicken breasts using your fingers.
- Spread half of the butter mixture under the skin of the chicken breasts.
- Place the chicken on top of the onions and garlic.
- Brush or rub the remaining butter mixture over the outside of the chicken.
- Pour the water into the bottom of the Dutch oven.
- Cover and roast for 35 minutes.
- Remove the lid and continue roasting for 15 to 25 minutes, or until the thickest part of the thigh reaches 165 degrees F.
- If the skin begins browning too quickly, loosely tent the chicken with aluminum foil.
- Remove from the oven and let rest for 10 minutes before carving.
Christina's Notes
Check the internal temperature in the thickest part of the thigh, avoiding contact with the bone.
Resting the chicken before carving helps retain moisture.
Save the drippings from the Dutch oven for gravy, soup, or stock.
For extra flavor, add carrots, celery, or potatoes to the Dutch oven with the onion.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooked chicken for up to 3 months.
Reheat gently with a splash of broth to help prevent drying out.
Resting the chicken before carving helps retain moisture.
Save the drippings from the Dutch oven for gravy, soup, or stock.
For extra flavor, add carrots, celery, or potatoes to the Dutch oven with the onion.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooked chicken for up to 3 months.
Reheat gently with a splash of broth to help prevent drying out.