Go Back
–+ servings
Crispy skin, delicious flavour, and oh so moist, this Garlic Herb Butter Roasted Chicken in a Dutch Oven is going to have you drooling!
Print

Garlic Herb Butter Roasted Chicken in a Dutch Oven (Dutch Oven Whole Chicken Recipe)

This Garlic Herb Butter Roasted Chicken in a Dutch Oven is going to have you drooling with its crispy skin and tender, flavorful meat! It only takes a few simple steps to make this dutch oven roast chicken and it comes out perfectly every single time. This dutch oven whole chicken is perfect for holidays or for a Sunday dinner.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting Time 20 minutes
Total Time 1 hour 40 minutes
Servings 5 servings
Calories 544kcal
Author Carmy

Equipment

Ingredients

  • 6 slices bread or a small loaf
  • 2 to 3 russet potatoes more if you'd like
  • 2 bulbs garlic
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 3 to 3.5 pound chicken
  • 1 stick garlic butter room temperature (113 grams)
  • 6 to 10 fresh basil leaves chopped
  • ½ lemon
  • 5 to 6 sprigs fresh thyme or more

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.
    Adding black pepper to bread, potato, and garlic in the container.
  • 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. 
    Lining the dutch oven.
  • Salt your chicken before rubbing an even layer of garlic butter mixed with chopped basil onto the entire chicken. For maximum flavor, get some of the butter under the chicken’s skin as well (especially the breast area).
    Adding garlic herb butter to the chicken.
  • Once done, you can stuff the chicken’s cavity with the rest of the crushed garlic cloves and half a lemon before placing it into the Dutch oven.
    Chicken added to 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.
    roasted chicken in a Dutch oven

Video

Notes

  • Always make sure the chicken has fully thawed before roasting it.
  • For more tips on making the perfect dutch oven chicken, check out the tips in the blog post!

Nutrition

Serving: 1serving | Calories: 544kcal | Carbohydrates: 27g | Protein: 25g | Fat: 37g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 361mg | Potassium: 575mg | Fiber: 3g | Sugar: 2g | Vitamin A: 648IU | Vitamin C: 21mg | Calcium: 67mg | Iron: 3mg