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This Dutch oven whole chicken recipe is a game-changer for the holiday season. The chicken is slow roasted to perfection and is juicy inside with crispy brown skin. Dutch oven whole roast chicken is a perfect holiday one-pot meal that’ll keep your kitchen mess-free and is a guaranteed crowd-pleaser!
If you don’t have a Dutch oven yet, you don’t have to miss out. Give my lemon herb spatchcock chicken a try! Made with fresh rosemary, fresh thyme, and black pepper, it comes together fast and you only need a sheet pan to cook it.
Table of Contents
- Ingredients
- What size Dutch oven for whole chicken
- How to cook a whole chicken in a Dutch oven
- How long to cook a whole chicken in Dutch oven
- How to make-ahead, store, freeze, and reheat
- What to serve with Dutch oven roasted chicken and vegetables
- Expert tips
- FAQs
- More homemade roasted recipes you might like
- Dutch oven roasted whole curry chicken recipe
Ingredients
There are a lot of flavor variations for Dutch oven roast chicken. My version has a Thai-inspired flavor made from fresh herbs. Here’s everything you’ll need:
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Fresh herb paste:
- Garlic, shallot, ginger, cilantro, Fresno chili pepper, lime, coarse sea salt, fish sauce, and olive oil
For the chicken:
- 3 ½ lb (1.6 kg) whole chicken — that fits inside a 5-6 qt. (quart) Dutch oven, giblets removed
- Liquid – coconut milk, chicken stock, and fish sauce.
- Red curry paste — I use the Thai Kitchen brand
- Zucchini and carrots
- Thai basil or Italian basil
- Lime juice and zest — Gives the dish a nice citrusy pop to enhance the flavor
Notes about the fresh herb paste:
The herb paste is a great flavor enhancer for Thai-inspired curry. Made from accessible ingredients, simply blend them to make an all-purpose paste that goes great with chicken, pork, or tofu in Thai dishes. The paste is best used fresh, but you can store any leftovers in an ice cube tray, where it’s good for up to 5 days in the fridge or up to 1 month in the freezer.
Substitutions and variations
- Fish sauce makes the dish taste authentic. If you can’t have any, swap with either coconut aminos or soy sauce mixed with brown sugar for a similar flavor.
- Ginger and shallot: You can use Thai galangal to replace fresh ginger if you can find it. You can also use onions to replace shallot.
- Chili peppers: Instead of red Fresno chili peppers, you can also use 2 small Thai red chili peppers but it will be spicier.
- Citrus: If you don’t have lime, use lemon juice and zest as a substitute.
- Add mini potatoes — make sure they are small in size so they cook faster.
- For the leftover chicken bones/carcass: You can use it to make homemade chicken broth for hearty soups like Asian chicken noodle soup and chicken corn soup.
What size Dutch oven for whole chicken
Using the right cookware size is important as you’ll need to leave some space when cooking whole chicken in a Dutch oven. Make sure you can close the lid and fit everything well. If it’s too packed, the food won’t cook evenly as heat can’t circulate well. If there’s too much space, the food might dry out too quickly.
- For a 3.5-4 lb (1.6-1.8 kg) whole chicken: use a 5-6 quart Dutch oven
- For a 5 lb (2.3 kg) whole chicken: use a 7-8 quart Dutch oven
How to cook a whole chicken in a Dutch oven
Whether you’re using Le Creuset, Lodge Cast Iron Dutch Oven, or other brands, here’s how to slow cook chicken in a Dutch oven:
Make the fresh herb paste
- Add garlic cloves, shallot, ginger, cilantro, Fresno chili pepper, lime, coarse sea salt, fish sauce, and olive oil into a food processor or blender. Blend them into a smooth paste. In the meantime, preheat the oven to 425°F (218°C).
Season and sear the chicken
- Pat dry the chicken and place it in a casserole dish or plate to season it. Use 3 tbsp of the herb paste and rub it all over the chicken.
- Preheat a 6 qt. Dutch oven with ghee butter. Once it melts, reduce the heat and add 4 tbsp of herb paste and 2 tbsp red curry paste. Using a wooden spoon, saute the paste until fragrant.
- Add chicken into the Dutch oven, breast side down. Lightly brown it for 2 minutes, then flip the bird and brown the other side for 2 minutes.
- In a small bowl, combine the coconut milk, stock, and fish sauce and pour it into the pot. Cover it with a lid, and bake in the oven for 40 minutes.
Slow roast the chicken
- Add veggies around the chicken and baste the chicken. Cover the pot and bake for another 20 minutes.
- Remove the lid and roast for 10 minutes or until the internal temperature reaches 165°F (74°C) to 175°F (79°C).
- Baste the chicken before allowing it to rest. Garnish with basil, lime zest and juice. Serve pot roast chicken hot or warm.
How long to cook a whole chicken in Dutch oven
When you whole roast chicken in a Dutch oven, the cooking times vary depending on the weight of the bird. Heavier chickens require more time in the oven. As a general rule, plan for about 20 minutes of roasting time per pound of whole chicken.
Estimated time chart at 425°F (218°C) in a Dutch oven:
- 3.5-4 lb (1.6-1.8 kg) chicken: 1 hour covered + 10 minutes uncovered
- 5 lb (2.3 kg) chicken: 1 hour and 20 minutes covered + 10 minutes uncovered
- 6-7 lb (2.7-3 kg) chicken: 1 hour and 40 minutes covered + 10 minutes uncovered
As per FDA guidelines for cooking temperature, the thickest part of the chicken thigh (not hitting the bone) internal temperature should reach 165°F (74°C) to 175°F (79°C). Always use a digital meat thermometer to check the temperature.
How to make-ahead, store, freeze, and reheat
Dutch oven roasted chicken is not only great for holiday dinners but it’s also a good meal prep. Here’s how you can make the most of this roasted chicken in a pot recipe:
- Make-ahead: You can make the fresh herb paste ahead. Store it in the refrigerator for 5 days or freezer for up to 1 month. The paste works great with chicken, pork, or tofu in Thai-inspired curry dishes.
- Storage: Allow the whole pot to cool to room temperature. Then, debone the chicken and add the meat back to the coconut broth to keep it moist. Store in an airtight container in the fridge for 4 days.
- Freeze: For easy defrosting and serving, you can pack leftover roast chicken with the broth in individual or smaller-sized serving containers.
- Reheat: If frozen, defrost the container the night before in the refrigerator. Reheat on a stovetop over medium heat or in a microwave. Stir often to heat it through.
- Make use of the juices: Save the leftover juices and fat from the chicken and coconut milk cream. You can turn it into a delicious gravy or thin it to make Thai red curry chicken.
What to serve with Dutch oven roasted chicken and vegetables
Enjoy Dutch oven chicken with either roasted squash, vegetables, or wholesome soups.
- Roasted vegetables: Pair braised whole chicken with roasted delicata squash and roasted cherry tomatoes for the perfect holiday meal.
- Leafy greens and salad: You can also serve it alongside juicy roasted bok choy, skillet roasted brussel sprouts, or paleo roasted cauliflower for a fun twist.
- Soups: Have your chicken with roasted butternut squash soup or gluten-free Kabocha squash soup to warm you up in colder months.
Expert tips
Roasting chicken in a Dutch oven can yield tender meat and beautifully crispy skin. Here are some expert tips to achieve the perfect chicken baked in a Dutch oven:
- Selecting the Chicken: Choose a 4-5 lb chicken. This size fits well in a standard 5-7 quart Dutch oven.
- Blend the fresh herb paste: The homemade paste will instantly add flavor and depth to accompany the store-bought curry paste. You can make this 3-4 days ahead.
- Season the Chicken: Pat the chicken dry with paper towels. A dry surface will yield crispier skin. Season the chicken cavity and rub the exterior with the homemade herb paste.
- Truss the Chicken: Trussing isn’t mandatory, but it helps the chicken cook evenly. Simply tie the legs together and tuck the wingtips under. See a YouTube video on how to truss a chicken.
- Roasting:
- Searing: Start by searing the chicken in a Dutch oven on the stovetop before baking it in the oven.
- Roasting Time: Roast the chicken with the lid on for the first part of the cooking, then take it off for the last part to crisp up the skin. Remember to baste the chicken occasionally with its juices to keep the bird moist and juicy.
- Rest: Once cooked, remove the chicken from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
- Bonus – Make a Gravy: Save the chicken juice and fat at the bottom of the pot. You can thicken it to make gravy or thin it with more stock and milk to make homemade chicken curry.
FAQs
For roasting, a 5 to 7-quart Dutch oven is ideal. This size fits a 4-5 lb chicken comfortably, allowing for even cooking and space for vegetables if desired. Ensure the Dutch oven has a tight-fitting lid to seal in moisture.
At 425°F (218°C), a whole chicken typically takes about 20 minutes per pound plus an additional 15 minutes. For a 4-5 lb chicken, this equates to roughly 95 to 115 minutes. Always check for an internal temperature of 165°F (74°C) in the thigh for doneness.
To roast a 4lb chicken at 425°F (218°C), cook for approximately 20 minutes per pound, totaling around 80 minutes. Ensure the internal temperature reaches 165°F (74°C) in the thigh for doneness.
More homemade roasted recipes you might like
If you love this chicken pot roast recipe, here are other ways you can make one pot roast chicken dish:
- Marinated maple orange spatchcock chicken
- Air fryer whole chicken
- Whole30 pork roast
- Japanese roasted lemon chicken legs
Dutch oven roasted whole curry chicken recipe
Ingredients
For the fresh herb paste:
- 5 large clove garlic
- Half one large shallot
- 1 ½ tbsp sliced ginger
- 1 cup Fresh cilantro or parsley
- 2 whole red Fresno chili pepper seeds removed
- Half one whole lime zest and lime juice
- 1 tsp coarse sea salt
- ½ tsp fish sauce
- 2 tbsp olive oil
For the chicken:
- 14 oz. full-fat coconut milk from a can
- 1 ¼ cup chicken stock
- 1 tbsp fish sauce
- 3 ½ lb whole chicken fits inside of a 5-6 qt. Dutch oven, giblets removed
- 2 tbsp ghee butter
- 2 tbsp store-bought red curry paste I use Thai kitchen
- 3 meidum loose carrots
- 3 medium zucchinis
Garnish:
- Sprinkle Thai basil or Italian basil, chopped
- To taste Lime zest and juice
Instructions
To make the fresh herb paste:
- Add the ingredients from garlic to olive oil in a small food processor or blender and blend into a smooth paste. We will need 7 tbsp for the dish. Store the rest in the fridge for 5 days or freezer up to 1 month.
- Preheat the oven to 425°F (218°C). In a separate small bowl, combine and stir well the coconut milk, stock, and fish sauce
To season and sear the chicken:
- Par dry the chicken and place it in a large casserole dish or plate so that we can season it. Take 3 tbsp of the herb paste and rub it over the entire chicken.
- In a 6 qt. Dutch oven, preheat it over medium-heat with ghee butter. As soon as the butter melts, lower the heat to medium-low and add 4 tbsp of the herb paste and 2 tbsp red curry paste. Saute the paste, using a wooden, until fragrant, about 10 seconds.
- Add the whole chicken- breast side down first – to the Dutch oven. Turn heat up to medium. Lightly brown the breast side for 2 minutes, then carefully flip the chicken to brown the other side for 2 more minutes. If the temperature is too hot, lower the heat a bit. Take care not to burn the bottom of the pot.
- Stir the coconut milk liquid in the bowl again and pour it into the pot. Distribute the liquid evenly and make sure there’s liquid underneath the chicken. Cover it with a lid. Turn off the heat.
To bake/slow roast the chicken:
- Carefully transfer the Dutch oven to the oven. Cover it with a lid and bake for 40 minutes. In the meantime, dice the carrots and zucchini to about 2-inch chunks.
- Using oven mitten, carefully transfer the pot out of the oven, add the vegetables (carrots and zucchini) around the chicken and scoop a few tablespoons of the broth over the chicken breast to keep it moist. Cover the pot with a lid and send it back to the oven to bake for another 20 mins.
- When time is up, remove the lid. Roast the chicken for 10 more mins or until the thickest part of the internal temperature reaches 165°F (74°C) to 175°F (79°C).
To serve:
- Carefully transfer the pot out of the oven, baste the chicken breast with broth a few times and allow it to rest for 10 minutes. Garnish with basil, lime zest and juice to taste. Serve hot or warm.
Notes
- Dice the vegetables into slightly larger chunks so they won’t turn mushy after roasting.
- If the chicken is larger than 3.5 lbs, you’ll need to rub the chicken with more fresh herb blend.
- Always use a digital meat thermometer to test the internal temperature of the chicken.
- Notes about the fresh herb paste:
The herb paste is a great flavor enhancer for Thai-inspired curry. Simply blend them to make an all-purpose paste that goes great with chicken, pork, or tofu in Thai dishes. The paste is best used fresh, but you can store any leftovers in an ice cube tray, where it’s good for up to 5 days in the fridge or up to 1 month in the freezer. - Make use of the juices from the pot roast: Save the leftover juices and fat from the chicken and coconut milk cream. You can turn it into a delicious gravy or thin it to make Thai red curry chicken.
- What size Dutch oven for whole chicken? For a 3.5-4 lb (1.6-1.8 kg) whole chicken: use a 5-6 quart Dutch oven. For a 5 lb (2.3 kg) whole chicken: use a 7-8 quart Dutch oven.
- Estimated time chart at 425°F (215°C) in a Dutch oven:
- 3.5-4 lb (1.6-1.8 kg) chicken: 1 hour covered + 10 minutes uncovered
- 5 lb (2.3 kg) chicken: 1 hour and 20 minutes covered + 10 minutes uncovered
- 6-7 lb (2.7-3 kg) chicken: 1 hour and 40 minutes covered + 10 minutes uncovered
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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