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This Dutch Oven Whole Chicken comes out fall-off-the-bone tender, with golden skin on top and a rich coconut curry broth you’ll want to ladle over everything.
It’s the kind of one-pot meal that makes the whole house smell amazing while it cooks — simple enough for weeknights, but special enough to bring to the holiday table as an easy alternative to turkey.
What makes this Dutch oven chicken stand out
- Fresh herb base: Inspired by Thai-style curry pastes, the mix of garlic, ginger, and lime keeps the chicken bright, garlicky, and full of flavor.
- Coconut broth: More liquid than a standard roast, but in the best way — the chicken roasts in coconut milk, leaving you with a rich pan sauce.
- Golden finish: A quick uncovered roast crisps the skin lightly on top while the meat stays moist.
- One-pot ease: Everything happens in the Dutch oven — simple enough for weeknights, but impressive enough for holidays.
Key Ingredients for Dutch Oven Whole Chicken
- Whole chicken (3.5 lb / 1.6 kg): This size fits comfortably in a 5–6 qt Dutch oven. If your chicken is larger, you’ll need a bigger pot. Be sure to check the recipe notes below for more details on pot size and timing.
- Fresh herb paste: A blend of garlic, shallot, ginger, cilantro, chili, and lime. This is what makes the dish special — it flavors the chicken and creates a broth that’s bold and fragrant. You can swap in parsley if you prefer.
- Coconut milk (full-fat): Use full-fat coconut milk here. It gives the broth richness and helps keep the chicken moist while it roasts.
- Red curry paste: Store-bought paste makes this easy to pull together. I use the Thai Kitchen brand, which is milder. If you use Mae Ploy, keep in mind it’s much spicier and saltier — I recommend starting with half the amount.
- Carrots & zucchini: These simple vegetables add color, nutrition, and texture to the dish.
How to Cook a Whole Chicken in a Dutch Oven
- Build the flavor base:
Instead of relying only on jarred curry paste, this recipe starts with a fresh herb blend of garlic, ginger, cilantro, chili, and lime. Mixing it with coconut milk and stock gives you more liquid than a standard roast, which is why the chicken stays juicy and you end up with a flavorful pan sauce instead of dry meat. - Season and sear the chicken:
Rubbing the herb paste directly on the bird makes sure the flavor gets into every bite. A quick sear in the Dutch oven adds color and depth, and scraping up any browned bits from the bottom keeps the broth rich instead of flat. - Roast with vegetables:
The chicken roasts covered at first so it stays moist. The vegetables are added later — that way they turn tender without falling apart, while soaking up some of the coconut broth. - Finish uncovered:
Uncovering the pot for the last stretch crisps the skin on top. Since Dutch ovens hold in steam, this step is key for balancing juicy meat with golden skin. - Rest and serve:
Resting lets the juices settle back into the meat so it carves cleanly. Ladle the coconut broth over the chicken and vegetables when serving — it’s rich, aromatic, and part of what makes this recipe special.
Storage, Make Ahead & Reheat
This Dutch oven whole chicken is perfect for holidays, meal prep, or making ahead. And yes — you should expect to have plenty of broth left in the pot. That’s part of what makes this recipe special: the chicken stays juicy, and you get a rich coconut curry broth that’s just as good as the meat.
- Make-ahead: The fresh herb paste can be made up to 5 days in advance and stored in the fridge, or frozen for up to 1 month. It also works great with chicken, pork, or tofu in other Thai-inspired dishes.
- Storage: Once cooled, remove the chicken from the bones and store the meat with the broth in an airtight container for up to 4 days. Keeping the broth prevents the chicken from drying out.
- Freeze: Portion the chicken and broth into smaller containers for easy thawing. Freeze for up to 2 months.
- Reheat: Thaw overnight in the fridge if frozen. Warm gently on the stovetop over medium heat, or in the microwave, stirring occasionally until heated through.
- Make use of the broth: Ladle it over chicken and mashed sweet potatoes, or use it as a base for a quick coconut chicken noodle soup. It also makes a fantastic starter for red curry chicken the next day. If you prefer a lighter broth, skim off the top layer of fat before reheating or serving.
What to serve with the chicken
This dish is cozy and comforting on its own, but it really shines when paired with hearty sides and fresh vegetables. Here are a few ideas to round out your meal:
- Hearty sides: Try it with miso butter mashed sweet potatoes, cauliflower mashed potatoes, Roasted red kuri squash, or classic oven roasted crispy potatoes for a filling, satisfying plate.
- Vegetable sides: Balance the richness of the chicken with bacon wrapped green beans, colorful roasted beets and carrots, a crisp chopped kale salad, or roasted cauliflower with lemon tahini sauce.
FAQs
Do you cover chicken in a Dutch oven?
Yes — keep it covered for most of the cooking so the meat stays juicy, then uncover at the end to crisp the skin. That way you get the best of both worlds: moist meat and golden skin.
Do I need to truss the chicken?
No, trussing isn’t required for this recipe. You can tie the legs together if you want a neater presentation, but the chicken cooks evenly either way since it roasts in broth.
Why is there broth left in the pot?
Yes — the chicken cooks in coconut milk, so you’ll have extra pan sauce. It keeps the meat moist and is perfect for spooning over sides
Try these roasted chicken recipes next!
If you loved this Dutch oven roast whole chicken, here are a few more roasted chicken recipes to keep on your table:
- Herb roasted spatchcock chicken – a quicker roast with crispy skin and plenty of fresh savory herbs.
- Orange glazed spatchcock chicken – bright, citrusy, and perfect for a festive dinner.
- Roasted Cornish hens – a great option for smaller gatherings or individual servings.
Recipe Card
Dutch oven whole chicken recipe
Dutch oven whole chicken with coconut curry broth—tender, juicy, golden skin, and a rich pan sauce. Perfect for weeknights or the holiday table.
Ingredients
For the fresh herb paste:
- 5 large garlic cloves
- Half one large shallot
- 1 ½ tbsp sliced ginger
- 1 cup fresh cilantro or parsley
- 2 whole red Fresno chili peppers seeds removed
- Half one whole Lime zest and juice
- 1 tsp coarse sea salt
- ½ tsp fish sauce
- 2 tbsp olive oil
For the chicken pot:
- 14 oz full-fat coconut milk (400 ml)
- 1 ¼ cups chicken stock (300 ml)
- 1 tbsp fish sauce
- 3 ½ lb whole chicken giblets removed (fits in a 5–6 qt Dutch oven)
- 2 tbsp ghee or butter
- 2 tbsp store-bought red curry paste e.g., Thai Kitchen
- 4 medium carrots
- 3 medium zucchinis
For garnish:
- Chopped Thai basil or Italian basil
- lime zest and juice to taste
Cookware:
Equipment
- 5 to 6 qt. Dutch oven see cookware size chart in notes
Instructions
Make the herb paste & prep the liquid:
- Add all the paste ingredients (garlic through olive oil) to a small food processor or blender. Blend until smooth. You’ll need 7 tbsp for this recipe. See the notes section for storage info.
- Preheat the oven to 425°F (218°C).
- Shake the unopened can of coconut milk, then pour it into a large (3-cup/700-ml) measuring cup. Add the stock and fish sauce, and stir to combine.
Season & sear the chicken:
- Pat the chicken dry and place it in a large dish. Rub 3 tbsp of herb paste all over the chicken.
- Heat a 6 qt Dutch oven over medium heat. Add ghee. Once melted, lower to medium-low and stir in 4 tbsp herb paste plus the curry paste. Sauté until fragrant, about 10 seconds.
- Place the chicken in the pot, breast side down. Turn the heat up to medium and sear for 2 minutes. Flip carefully and sear the other side for 2 minutes. (Adjust the heat if it gets too hot—don’t burn the bottom.)
- Stir the coconut milk mixture again and pour it around the chicken. Make sure some liquid goes underneath. Use a wooden spoon to scrape the bottom of the pot to lift off any browned bits. Cover with the lid and turn off the heat.
Roast the chicken:
- Transfer the covered Dutch oven to the oven. Roast for 40 minutes. Meanwhile, cut the carrots and zucchini into large 2-inch (5 cm) chunks.
- Remove the pot from the oven. Add the vegetables around the chicken, and spoon a few tablespoons of broth over the chicken breast. Cover and return to the oven for 20 minutes.
- Remove the lid and roast uncovered for 10 more minutes, or until the thickest part of the thigh (without touching the bone) reaches 180°F (82°C).
Serve:
- Remove the pot from the oven and baste the chicken with the broth. Let it rest for 15 minutes. Garnish with basil and a squeeze of fresh lime juice.
- Carefully transfer the chicken to a cutting board, then carve and slice it. Ladle the pan juices directly over the chicken when serving. If you’d like a cleaner broth, skim off the top layer of fat with a spoon, or use a small mesh strainer to lift out any herb bits. Serve the chicken warm with the vegetables and broth from the pot.
- This dish pairs beautifully with mashed potatoes—or try cauliflower mashed potatoes for a lighter, low-carb option.
Notes
- Vegetables: Add them during the second half of roasting so they don’t turn mushy. For even crispier vegetables, roast them separately on a sheet pan and combine at the end.
- Temperature check: Use a digital meat thermometer. The breast should reach 165°F (74°C). For accuracy, insert the probe where the breast meets the thigh (without touching bone), or check the thickest part of the thigh, which should read 180°F (82°C).
- Chicken size & pot fit: Make sure your Dutch oven is the right size for your bird (see chart below). You don’t want to put a small chicken in a huge pot, or a big chicken in a too-small pot. Both can affect how evenly the chicken cooks and whether the lid closes properly.
- Herb paste storage: This paste is a versatile Thai-style flavor booster that works with chicken, pork, or tofu. Store leftovers in the fridge for up to 5 days, or freeze in ice cube trays for up to 1 month.
- Save the juices: Spoon the broth directly over the carved chicken, or skim the fat if you prefer a lighter finish. The liquid also makes a great base for curry noodle soup the next day.
- Dutch oven size:
- 3.5–4 lb (1.6–1.8 kg) chicken → 5–6 qt Dutch oven
- 5 lb (2.3 kg) chicken → 7–8 qt Dutch oven
- Estimated roasting times at 425°F (218°C) in a Dutch oven:
- 3.5–4 lb (1.6–1.8 kg): 1 hr covered + 10 min uncovered (~70 min)
- 5 lb (2.3 kg): 1 hr 20 min covered + 10 min uncovered (~90 min)
- 6–7 lb (2.7–3 kg): 1 hr 40 min covered + 10 min uncovered (~110 min)
- Note: In general, roast chicken cooks at about 20 minutes per pound. But because a Dutch oven traps heat and moisture, the cooking time for larger birds may be slightly shorter than that rule of thumb. It’s always better to check on the early side and add a little more time if needed, rather than overcooking the bird. Use a digital thermometer for accuracy.
Nutrition
Serving: 1serving, Calories: 796kcal, Carbohydrates: 14g, Protein: 41g, Fat: 66g, Saturated Fat: 33g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 20g, Trans Fat: 0.2g, Cholesterol: 162mg, Sodium: 1211mg, Potassium: 1012mg, Fiber: 3g, Sugar: 5g, Vitamin A: 11999IU, Vitamin C: 19mg, Calcium: 92mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Can you do that Dutch chicken in a airy frayer if so how do you do it
Hi there, thank you for the question. I have a 6 quart (drawer-style) air fryer so the capacity is not big enough to fit a Dutch oven. My recommendation is using the oven instructions as the chicken is braised with delicious sauce/liquid within in moderate heat to keep it moist and tender.
OMG deeeelish! So bold in flavor and my husband who is an extremely picky eater devoured it and asked if I could make it again! Although I didn’t have a whole chicken, (I used chicken thighs, it came out sooo good still. Wow! He also wants me to try it with steak LOL. I will try it but not sure how it will be. I also had leftover sauce, I saved it!!! Not wasting a drop. Yum thank you again you really create amazingly delicious recipes and make cooking for my husband so much easier