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.
Servings: 4 servings
Equipment
- 5 to 6 qt. Dutch oven see cookware size chart in notes
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:
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
