Crispy skin, delicious flavour, and oh so moist, this Garlic Herb Butter Roasted Chicken in a Dutch Oven is going to have you drooling!
Garlic Herb Butter Roasted Chicken in a Dutch Oven
Every time I make a whole chicken, I always wonder why I haven’t done it sooner or more often, the chicken is moist, the house smells delicious, and the skin is so crispy. I love roasting my own chicken as it’s easy to mix up the flavours and change things up (compared to buying a pre-cooked rotisserie chicken) and it is surprisingly easy to make. Today, I’m sharing with you one of my favourite roast chickens, a garlic herb butter roasted chicken.
can you roast a chicken in a dutch oven?
Yes! I know some folks like to use a roasting rack so your chicken isn’t sitting in the liquid it produces but you can mimic the same affect in a Dutch oven if you don’t own a roasting rack. Also, an added bonus to using a Dutch oven for roasting your chicken, the lid keeps the chicken super moist without having to worry about basting it continuously!
Bonus! If you put some vegetables in the Dutch oven with your chicken, it’ll taste amazing as it roasts with your chicken and you have a one pot meal! For this recipe, I use potatoes, garlic, and bread. I use these items to prop up the chicken so it simulates using a roasting rack as it keeps the chicken from sitting its liquid while it roasts. You can also use other root vegetables if you wish.
Note: if you put the bread on the bottom on the pot, it will get a mushy from the chicken’s liquids. You can either toss it (I mostly use it to prop up the chicken), or make sure you position most of the bread to the side of the Dutch oven (the bread comes out SO crispy and delicious if you go this route).
What You’ll Need To Make a Garlic Herb Butter Roasted Chicken in a Dutch Oven
- bread
- potatoes
- garlic
- olive oil
- salt and pepper
- chicken
- soften/room temperature garlic butter
- basil
- lemon
- thyme
How To Roast a chicken in a dutch oven
- Heat the oven to 375F.
- Chop up your slices of bread and potatoes into 6 and crush 1 bulb’s worth of garlic cloves. Gently toss the potato and garlic with a bit of olive oil and salt/pepper.
- Place an even single layer into the Dutch oven and then place the rest into the Dutch oven towards the side. Leaving a space in the middle for the chicken. The little well you made lets the chicken roast without sitting in it’s own liquid for a long period of time. Check out the image below to see what I mean!
- Next you’re going to want to salt your chicken before rubbing an even layer of garlic butter mixed with chopped basil onto the entire chicken. For maximum flavour, get some of the butter under the chicken’s skin as well (especially the breast area).
- Once done, you can stuff the chicken’s cavity with some crushed garlic cloves and half a lemon before placing it into the Dutch oven.
- Place a couple pieces of thyme around the chicken and place the lid on the Dutch oven.
- Place your Dutch oven in the lowest rack of your oven and let cook for 1 hour.
- After an hour, remove the lid, and thyme, and let the chicken roast for another 30 minutes. Use a meat thermometer to make sure the thickest part of the chicken thigh is at least 165F/75C to tell when the chicken is ready.
- For super crisp skin, you can brush on some extra butter on top of the chicken and set your oven to broil for 5 minutes (keeping an eye on it to make sure it doesn’t burn).
- Once done, let your chicken rest for at least 20 minutes before slicing and serving.
Tips and Notes on Making This Roast Chicken in a Dutch Oven
- Getting the garlic herb butter under the skin of the chicken breast makes the chicken that much more delicious! If you’ve got the time, don’t skip this step.
- Other vegetables you can use to prop up the chicken with are sweet potatoes, squash, onions, etc.
- I use a Staub round Dutch oven for this recipe, a perk about the Staub is that the lid has little nubs on the underside so your chicken is self basting. The moisture drips back down onto the chicken because of the little nubs and you don’t have to baste the chicken!
- Bonus about making your own roast chicken is now you can set aside the bones of the chicken to make a nice stock with (recipe tutorial coming soon!)
Ideas On What To Serve with a Whole Chicken
- Risotto
- Baked potato
- Roasted Brussels Sprouts with Sweet Potato, Bacon, and Almonds
- Lemon Parmesan Brussels Sprouts
- Lemon Garlic Rice
- Oven Baked Potato Wedges
- Whole roasted carrots with pistachio herb relish from Rhubarbarians
- Roasted Radishes and Carrots with Thyme and Lemon from Imagelicious
- Oven Roasted Broccoli with Nutritional Yeast from Killing Thyme
Garlic Herb Butter Roasted Chicken in a Dutch Oven
Ingredients
- 6 slices bread
- 2-3 potatoes, more if you'd like
- 2 bulbs garlic
- 2 tbsp olive oil
- salt and pepper
- 3-3.5 lb chicken
- 1 stick garlic butter, soften/room temperature (113 grams)
- 6-10 basil leaves
- 1/2 lemon
- thyme
Instructions
- Heat the oven to 375F.
- Chop up your slices of bread and potatoes into 6 and crush 1 bulb’s worth of garlic cloves. Gently toss the potato and garlic with a bit of olive oil and salt/pepper.
- Place an even single layer into the Dutch oven and then place the rest into the Dutch oven towards the side. Leaving a space in the middle for the chicken.
- Salt your chicken before rubbing an even layer of garlic butter mixed with chopped basil onto the entire chicken. For maximum flavour, get some of the butter under the chicken’s skin as well (especially the breast area).
- Once done, you can stuff the chicken’s cavity with some crushed garlic cloves and half a lemon before placing it into the Dutch oven.
- Place a couple pieces of thyme around the chicken and place the lid on the Dutch oven.
- Place your Dutch oven in the lowest rack of your oven and let cook for 1 hour.
- After an hour, remove the lid, and thyme, and let the chicken roast for another 30 minutes. Use a meat thermometer to make sure the thickest part of the chicken thigh is at least 165F/75C to tell when the chicken is ready.
- For super crisp skin, you can brush on some extra butter on top of the chicken and set your oven to broil for 5 minutes (keeping an eye on it to make sure it doesn’t burn).
- Once done, let your chicken rest for at least 20 minutes before slicing and serving.
Other Chicken Recipes to Try
- How to Cook a Whole Chicken in the Instant Pot
- 3 Ways to Use up Leftover Chicken
- Whole Chicken Meal Prep
- Chicken Pepperoni Pasta Salad
- Instant Pot Cashew Chicken
- Instant Pot Korean Inspired Spicy Chicken Noodle Sou
- Sheet Pan Chicken Teriyaki Meal Prep
Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: carmy@carmyy.com
MIa
Super simple and SO delicious! The bread was a really good addition that I would’ve never thought of!
Carmy
Thank you! :)
Marstarh20
I just made this recipe. It’s amazing. I used some leeks abs farmers rainbow carrots. I also put a spin on it and used some cannabis oil with my butter. (Legal in CA)…. turned down the temp just a little… AMAZING!! Will definitely make again!
Carmy
So glad you enjoyed!!
trisha
what kind of bread do you use/recommend?
Carmy
Hi Trish,
To be honest, whenever I make this, I just use whatever I have on hand or is on sale at the store!
Kate
Easy and delicious!
Carmy
Thank you!:)
Jessica
What size Dutch oven do you need to use for a whole chicken?
Carmy
Mine is 5.5 Qt
Matthew
Love this recipe very moist delicious chicken, and while cooking fills the house with such a wonderful aromatic fragrance! –Thank you for sharing
Carmy
So glad you enjoyed it!! :)
Margaret Norris
This looks delicious! I am taking dinner to my in-laws and am wondering if it would work to roast for an hour at home. Wrap the pot in a towel, head to their house (a 20 minute drive) and then roast for the last 30 minutes and rest there. What do you think?
Carmy
I would not recommend this. Please refer to this post from the US Department of Agriculture: https://ask.usda.gov/s/article/Is-it-safe-to-partially-cook-chicken-to-finish-cooking-later
Mike Garcia
Ok, I just put it in the Oven!!
Carmy
Enjoy!!!
Mindy
One of my go-to recipes now. I love how crispy the bread gets.
Ben
The only thing I love more than these flavors is how easy it is to make. I’m going to make this tomorrow.
Julia
This looks so delicious! I love the skin!
Lori | The Kitchen Whisperer
ALL OF THIS! I want ALL OF THIS :) This looks incredible and I LOVE how easy the recipe is! I cannot wait to make this over the weekend! That bread trick is epic!
Eva
I belong to those who don’t roast their own chickens, for some reason it feels intimidating. But I recently got myself a Dutch oven and your post is so easy and worth it!
Elaine
I have a whole chicken, so this is so good that I have stumbled upon this recipe. It looks absolutely amazing and does sound like a very easy one to follow. Can’t wait!
debbie
Nothing more comforting than a roasted chicken. I loved your recipe and so did my family, they were circling the kitchen asking what was cooking. It smelled so good in the oven. This will be on our regular dinner rotation.
Carmy
So glad you enjoyed! I LOVE how aromatic the kitchen smells when this roasts!
Leslie
Look how perfect your chicken is! It’s literally falling off the bone in your first pic! Looks so amazing!
Patti
This recipe had my attention with the words garlic and butter. I don’t own a roasting rack, so I love to place my chickens on top of vegetables both in the oven and in the slow cooker. It makes the potatoes taste so good.
Pam Greer
Oh my gosh, this makes the best chicken!! I love how juicy and delicious it is and those potatoes are amazing too!
Amanda
Such an easy and delicious meal!
Kelly Anthony
I love cooking with my dutch oven but I’ve never cooked a whole chicken in it. I can’t wait to try something new especially when it looks this good.
Adela
Oh myyyy, this is the bomb! Super easy too. My go to for whole roasted chicken. Zuni roasted chicken used to be my go to, and it is also delicious, but your recipe is way faster and oh so deli! Thanks!
Carmy
So happy you enjoyed! Thanks for the comment and rating!
Jessica T
I just got a whole chicken at the farmer’s market, something I’ve never cooked, so I was wondering what to do with it. The first thing about your recipe was that you and I have the same Dutch oven. I love my Staub Cocotte! The second was that I had every ingredient on the short list, except I used carrots instead of bread this time. Once my homemade wheat loaf came out of the oven, this beautiful chicken went in. My house smells amazing right now, I can’t wait for dinner. This is definitely a dish I will make again as it is very easy to prep and allows for yummy leftovers. Thank you!
Carmy
I am so glad you found and enjoyed this recipe! Thanks for leaving a rating. And aren’t the Staubs just such a gem? They can do anything!
Brenda
Amazing!
Carmy
Thank you!
Barry Scott
Making it again tomorrow night. First time was when I broke in my new dutch oven. Great recipe, chicken came out delish and loved the idea of propping it up on the stale bread. Brilliant.
Carmy
I’m so glad you enjoyed it!
Kathleen
That was the best roasted chicken I haver ever made. It was easy, packed with flavor and delicious.
Carmy
So happy you enjoyed this, Kathleen!
Candace Burlison
I followed this recipe for my first ever whole chicken in my brand new dutch oven. It turned out great!! I was so proud of the end result I’ve decided that I’m going to make it for Friendsgiving this year with our quarantine circle. Thanks for giving me something to boost my confidence while I learn to cook like a real adult!!
Carmy
I am SO happy to hear that this recipe came out wonderfully for you. Enjoy your upcoming Friendsgiving <3