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! 🙂
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