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How to roast a whole chicken in Dutch oven

ChihYu Smith

Dutch Oven Whole Chicken Roasted with red curry and homemade fresh herb paste and vegetables. This one pot roast chicken is easy & delicious!

Let’s get started!

Herb paste


Add garlic cloves, shallot, ginger, cilantro, Fresno chili pepper, lime, coarse sea salt, fish sauce, and olive oil into a food processor and blend into a smooth paste.

Make flavor base


Saute the herb paste with red curry paste to make a flavor base. Preheat the oven to 425°F (215°C).

Sear and roast


Sear the whole chicken until in light golden brown about 4 minutes total. Add the coconut milk, stock, and fish sauce and roast for 40 minutes.

Add vegetables


Add veggies and cover the Dutch oven and bake for another 20 minutes until the internal temperature reaches 165°F (74°C) to 175°F (79°C).

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