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This Dutch oven chicken recipe is one of the best ways to roast an entire bird. You’ll get crispy, seasoned skin on the outside and tender, juicy meat on the inside every time.
When done properly, a whole roast chicken can be a show-stealer. Of course, the key is to avoid letting the meat dry out while also making sure that the skin has enough time to crisp up.
That’s why I love making this Dutch oven chicken recipe! It’s so simple, and you get juicy, tender chicken with crispy skin every time. Prep only takes a few minutes, and then the Dutch oven does all the hard work for you.
How to make Dutch oven chicken
This recipe comes together in just a few easy steps. Let’s see how it’s done!
Step 1: Preheat the oven to 400°F.
Step 2: In a small bowl, mix together the butter, salt, dried thyme, garlic powder, paprika, and pepper until a paste forms.
Step 3: Spread the butter mixture over the outside of the whole chicken and in the body cavity.
Step 4: Stuff the chicken cavity with thyme, onion, lemon, and garlic cloves.
Step 5: Spread the rest of the garlic, lemons, onion, and fresh thyme in the bottom of a Dutch oven. Add the water, then place the chicken on top.
Step 6: Cover the Dutch oven with the lid, then bake for 40 minutes.
Step 7: Remove the lid and continue baking for an additional 45 minutes to an hour, or until a thermometer inserted into the thickest part of the chicken breast reads at least 165°F.
Step 8: Remove the chicken from the oven and allow it to rest for at least 10 minutes.
As the meat rests, the muscle fibers will relax and reabsorb some of the juices they released while cooking. This ensures your chicken won’t turn out dry, so always make sure you give it time to rest!
What to serve with this chicken recipe
While your chicken is roasting, that’s a great time to prepare some phenomenal sides to complement your meal. If you’re looking for inspiration, I have a few ideas for you.
For something simple yet flavorful, you can never go wrong with eggplant caprese salad. The balsamic drizzle really takes the presentation to the next level.
I also love these low-carb stuffed mushrooms. They’re packed with melted cheesy goodness and always a crowd pleaser!
For a heartier side, you can’t go wrong with keto broccoli casserole. And a batch of low-carb cornbread to soak up any extra sauce is always a good idea!
Storage
If you find yourself with leftovers, you can store them in an airtight container in the refrigerator for up to three days. I recommend reheating in the microwave or in a covered dish in the oven until heated through.
Looking for longer storage? The chicken will stay fresh in an airtight container in the freezer for up to three months!
Other delicious chicken recipes
From quick weeknight dinners to special celebrations to holiday feasts, there’s truly a chicken recipe for every occasion. Want to shake up your routine? Here are a few of my favorite healthy chicken recipes I know you’ll love:
- Hasselback Chicken with Pesto and Mozzarella
- Yogurt Marinated Chicken Breast
- Rosemary Chicken (Tuscan Style)
If you’re looking for even more ideas, check out this roundup of my favorite Healthy Diabetic Chicken Recipes!
When you’ve tried this dish, don’t forget to let me know how you liked it and rate the recipe in the comments below!
Dutch Oven Chicken
Ingredients
- 2 tablespoons butter, (room temperature)
- ½ teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- 1 large chicken, (3 – 3.5 pounds, patted dry)
- 8 cloves garlic, (peeled)
- 2 lemons, (quartered)
- Handful fresh thyme
- 1 cup water
Instructions
- Preheat the oven to 400°F.
- In a small bowl, mix together the butter, salt, dried thyme, garlic powder, paprika, and pepper until a paste forms.
- Spread the butter mixture over the outside of the whole chicken and in the body cavity.
- Stuff the chicken cavity with thyme, onion, lemon, and garlic cloves.
- Spread the rest of the garlic, lemons, onion, and fresh thyme in the bottom of a Dutch oven. Add the water, then place the chicken on top.
- Cover the Dutch oven with the lid, then bake for 40 minutes.
- Remove the lid and continue baking for an additional 45 minutes to an hour, or until a thermometer inserted into the thickest part of the chicken breast reads at least 165°F.
- Remove the chicken from the oven and allow it to rest for at least 10 minutes.
