Dutch Oven Chicken
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.
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.
Notes
This recipe is for 1 whole chicken. Each serving is roughly ¼ of the chicken.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Info Per Serving
Nutrition Facts
Dutch Oven Chicken
Serving Size
0.25 chicken
Amount per Serving
Calories
469
% Daily Value*
Fat
9.2
g
14
%
Saturated Fat
3.6
g
18
%
Trans Fat
0
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1.7
g
Cholesterol
223.3
mg
74
%
Sodium
535.7
mg
22
%
Potassium
154.7
mg
4
%
Carbohydrates
11
g
4
%
Fiber
3.4
g
14
%
Sugar
1.2
g
1
%
Protein
84.8
g
170
%
Net carbs
7.6
g
* Percent Daily Values are based on a 2000 calorie diet.