Place an even single layer into the Dutch oven and then place the rest into the Dutch oven towards the side. Generally, dutch oven fried chicken leaves the chicken juicier and crispier than pan frying, but you have to monitor heat closely. Allow chicken to sit on the counter for about 30 minutes to come to room temperature. Dutch oven whole chicken roasts are easy to make, even for those squeamish about handling raw poultry. ; Step 4 With a sharp knife, make surface cuts in the chicken. Drizzle or brush with melted butter, season with salt and pepper. Dutch oven cooking with charcoal. Simple Roasted Chicken in the Dutch Oven - Cast Iron and Wine Originally published October 2, 2020 by Blair. Season the inside cavity of the chicken liberally with salt and … Settle the chicken in the Dutch oven and cover with the lid. The preparation time for a Dutch Oven Whole Chicken is only 30 minutes or so and then you will have 3 hours while it’s in the oven to relax and know that a wholesome, thoughtful meal is on the way. Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. Join us in the Green Swamp of Central Florida for a NEW WAY to bake a whole chicken in the Dutch Oven. Add 1 teaspoon of salt and garlic powder to both sides of the chicken. Chop up your slices of bread and potatoes into 6 and crush 1 bulb’s worth of garlic cloves. I love my Staub dutch oven, but any old dutch oven you have that will hold the chicken will be perfect. Season liberally all over with salt and pepper. A Dutch oven is just the right size and shape to cook a whole chicken. Preheat the oven to 375°, and lightly coat the bottom of a Dutch oven with oil. You need to allow plenty of time for the chicken to come to room temperature and for the chicken to roast in the oven, but the actual hands-on prep time for this recipe is only about 15 minutes. Or, you can tent it with foil on top. This Dutch oven method roasts a whole 4-5 lb. Remove the Dutch oven from the oven and let it sit at room temperature for at least 10 minutes before serving because the chicken is still cooking gradually due to the residual heat. You get the best of both worlds with a Dutch Oven Chicken -- moist, juicy meat with crispy skin. Pour about ¼ to ½ cup of chicken stock in bottom of dutch oven, careful not to pour it over the chicken and wash off the rub. Cooks know that the best chicken recipes strike this balance. First, the lid traps moisture inside the pot — resulting in the juiciest roasted whole chicken that you will ever taste. Pour the broth into the pan, slowly, so as not to splash the liquid. Simply cover the pot with its lid during the first part of the cooking process to make the meat fall-apart tender and juicy. chicken, decrease the cooking time for the first stage at 375 degrees F to 45 minutes. Unsubscribe at any time. This site uses Akismet to reduce spam. Scatter the potatoes around the chicken. A Dutch oven is perfect for roast chicken because of its unique design and the flexibility that it provides. I have tons of information below on how you can make the most delicious whole roasted chicken … Coat an oven-proof Dutch oven with cooking spray. Preheat oven to 450 degrees and let chicken to room temperature for about one half hour before baking. While my brother in law was in town recently, he tried to make as many meals with the family as he could fit in. Step 3: First Round of Baking. Remove the chicken to a cutting board or other serving dish. dutch oven chicken, roast chicken, whole roasted chicken, whole chicken (about 4-5 pounds), giblets removed, vegetable oil, for coating the Dutch oven. Sprinkle the skin with salt. It's roast chicken in a cast iron dutch oven, with a flavor as good as that deli rotisserie chicken from the supermarket. It's simple, flavorful, down-home comfort food for your next Sunday supper! If you like to eat at 6 o’clock then start prepping the chicken … Preheat oven to 375 degrees F. Lightly coat the bottom of a Dutch oven with vegetable oil. The simple and least complex answer is to throw your vegetables into the Dutch oven, put the chicken on top, lid on and put it in the oven for 90 mins at 370f. Place the lid on the Dutch oven. Bake the chicken covered at 375 degrees F for 55 minutes. ; Step 2 In a wide Dutch Oven, drizzle in the oilve oil, add in the chopped onions, and bay leaf. You can vary the herbs, spices, vegetables and liquid to put your own spin on the dish. Be careful not to leave the chicken in the oven for too long or it will dry out. Settle the chicken in the Dutch oven and cover with the lid. Bake in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 3 hours. Add 2 tablespoons of olive oil. Step 5. Cook for 30 minutes and then remove the lid and cook for another 15 or until a meat thermometer reads 165 when you insert it into the thickest part of the meat. Let it cook until it literally falls apart when you try to … BAKE: Remove Dutch oven from heat. Gently toss the potato and garlic with a bit of olive oil and salt/pepper. That is the basic answer and yes, I am simplifying it. I'd like to receive the free email course. Heating & Oil. Sprinkle the inside of the chicken with the thyme and 1 teaspoon salt. This recipe is pretty much perfect as-is, but the good news is it’s incredibly adaptable. Add the oil and lemon juice and stir to combine. After you coat the chicken in the seasoned flour, shake off the excess flour and leave the coated chicken … That confirmation email should be waiting for you in your inbox! Arrange the vegetables around the chicken. Heating the oil is the most important part of cooking fried chicken, so important I’m going to discuss it prior to listing the ingredients… Stuff cavity with onion, celery, thyme sprigs, rosemary sprigs, and garlic cloves. Sprinkle the remaining teaspoon of salt over the chicken. to the dutch oven and cover. No spam guaranteed. This sponsored recipe post was originally … A former in-house editor at Taste of Home, Kelsey now writes articles and novels from her home in Milwaukee. The … Notify me of followup comments via e-mail. Learn how your comment data is processed. A whole chicken is ready when a meat thermometer inserted into the inner thigh (close to but not touching the thigh bone) reads at least 165 degrees F (74 degrees C). I use a 7¼-quart Dutch oven, which works particularly well and allows room for additional potatoes or vegetables, if you like. Yes, that's right -- you can roast a whole chicken in a Dutch oven! Note: the temperature of the meat will continue to rise slightly when you pull it out of the oven, so if the thermometer shows a few degrees below 165, I will usually pull it out of the oven and assume that the temperature will continue to increase slightly. Take items, if any, out of cavity and discard. Put the cover on the dutch oven and place it in the oven for 1 hour. Allow the chicken to come to room temperature on the counter for at least 30 minutes. Put the lid on the Dutch oven and place in the oven. No more dried-out white meat or charred exterior! Cook the chicken for 1 hour. Cover. Carefully remove the lid (steam will escape), increase the oven temperature to 400 degrees F, and cook for an additional 15-20 minutes uncovered, or until the skin is golden brown. Heat 1 tablespoon of the oil in a large (wide and shallow) Dutch oven or another large thick-bottomed pot. Dutch oven roast chicken is a great dinner party dish or for a cozy weekend meal! Cover the dutch oven and simmer over low heat for 45 minutes. A true one-pan meal, a Dutch oven roast allows cooks to prep the vegetables alongside the chicken, ensuring that both are super flavorful. Taste of Home is America's #1 cooking magazine. Chicken & Caramelized Onion Grilled Cheese, Roasted Chicken Thighs with Peppers & Potatoes, Chicken & Broccoli Rabe Soup with Tortellini, Do Not Sell My Personal Information – CA Residents, 1 broiler/fryer chicken, approximately 3 pounds, 2 celery ribs with leaves, cut into 4-inch pieces. It's down-home, country-style cooking! The trick to making perfect roast chicken: cook it in a Dutch oven. Carefully lift the Dutch oven from the oven and remove the lid—carefully, as steam will escape. Please try again. How to roast a chicken in a Dutch oven. You can also subscribe without commenting. Your email address will not be published. Dutch Oven Roast Chicken with tender creamy potatoes and flavorful vegetables is a one pot whole chicken dinner recipe that can be roasted on a campfire or in the oven!. Rinse your chicken. Increase the oven temperature to 400 degrees F, remove the lid, and continue roasting the chicken for 15-20 more minutes, or until the skin is crisp and the meat is cooked through. Here’s a quick list of the steps for making it, but be sure read the full recipe in the card below. It's practically foolproof. Preheat the oven to 375 F. Put the chicken in the dutch oven on a small rack if possible. Her debut novel, Girl in the Rearview Mirror, will be published in June 2019 by William Morrow. Home Recipes Ingredients Meat & Poultry Chicken. Cooking a Dutch Oven Roasted Chicken over the embers of a campfire will ignite your inner caveman and make your friends very, very happy! If you slice immediately, you’ll lose too much delicious juice. Then, remove the lid during the end of the cook time to make the skin golden and crisp. Simply prep the chicken in about 15 minutes, and the Dutch oven does the rest of the work. Success! Kick up the oven temperature to 400°. Remove the pan from the oven and tent the chicken with foil for 15 minutes before carving. Pour in the water or chicken broth. chicken at two different temperatures: The total cooking time will vary depending on the size and initial temperature of your chicken. Garlic and fresh herbs season the whole roasted chicken, which pairs perfectly with potatoes, rice, or biscuits. Preheat the oven to 375°, and lightly coat the bottom of a Dutch oven with oil. Poke your potatoes and put them in the bottom of your dutch oven in the middle so your chicken can sit upon them and not fall over. Dutch Oven Grecian Chicken is a simple, easy, and crazy delicious whole roasted greek chicken full of lemon, garlic, and oregano flavor! Tie the legs together, tuck the wings underneath, and place the chicken (breast-side up) in the Dutch oven. Sprinkle chicken with paprika, pepper, and salt. Crisp on the outside, juicy on the inside, this Dutch Oven Chicken is a versatile, easy dinner! Shred the leftover meat and use the cooked chicken in casseroles (like Chicken Spaghetti, Chicken Noodle Casserole or Chicken and Stuffing Casserole), in soups (like Chicken Tortilla Soup or Brunswick Stew), in stuffed potatoes, in Southern Chicken Salad, in Chicken Enchiladas, for Chicken Pot Pie, or on top of Caesar Salad. Sprinkle the inside of the chicken with the thyme and 1 teaspoon salt. An … The added liquid helps to keep the meat moist and, again, helps the chicken to cook evenly. Sign up for my exclusive emails and get this free guide! The size of the chicken will effect the cooking time. How To Roast a chicken in a dutch oven. Season the inside cavity of the chicken liberally with salt and pepper. The chicken is done when a thermometer inserted in the thickest part of thigh reads 170°-175°. Directions. The Dutch oven is one of the most versatile kitchen tools because it's used for everything from chili to pot roast, and fried chicken to chicken and dumplings. Prepare. Plus, the tight-fitting lid allows for the most effective two-part cooking method. The chicken is done when a thermometer inserted in the thickest part of thigh reads 170°-175°. Step 1 Preheat oven to 300F and thoroughly wash the chicken. Look no further. Serve roasted chicken … You'll need a Dutch oven with a capacity of at least 5½-6 quarts. Preheat oven to 275 degrees F. Place a large dutch oven over medium heat on the stovetop. How to Serve Whole Roasted Chicken. Are you making any of these mistakes with your Dutch oven? From easy Chicken Bog, which makes use of rotisserie chicken to cut your cooking time in half, to elegant dinner-party-worthy dishes like Braised Chicken Thighs with Carrots and Lemons, these chicken dishes prove just how versatile your Dutch oven can be. Be aware, however, that the skin will not be as crispy when thawed. Let it rest for at least 10-15 minutes before carving and serving. If chicken is burning: you should cook the chicken uncovered in the dutch oven, but if it starts to burn on top and the internal temperature is not high enough yet, you can place the lid on ajar to avoid direct heat and prevent further burning. Cover with the lid to the dutch oven and place in your preheated oven. Step 2: Season the Chicken. Now before I can send you the free 10-Minute Miracles download, you need to check your email to confirm your subscription. Add oil, and place over medium-high heat until hot. She's an avid cook, reader, flâneur, and noir fanatic. Cook for about 10-15 minutes. Cover the Dutch oven and roast the chicken at 375 degrees F for 55 minutes. Preheat the oven to 350 degrees F. Arrange chicken on a foil-lined baking sheet or roasting pan and place (uncovered) in the oven until the skin is crisp and the chicken is warmed through. This recipe comes to us from Judy Page of Edenville, Michigan and is a family favorite. The baking is done! Season the inside cavity of the chicken with salt and pepper, and then stuff the bird with onion, celery, thyme, rosemary and garlic. Then, towards the end of the cooking time, you can remove the lid for a dry roast that crisps the skin and creates that gorgeous golden brown exterior. In a small bowl, mix together the spices. Tie the legs together with kitchen twine and tuck the wings underneath the bird. Place the chicken (breast-side up) in the Dutch oven. Pour butter over the chicken. Dutch ovens are made from cast iron, so they retain and evenly distribute heat. Take the 1/2 stick of butter you have left and chop it up into small pieces and sprinkle them on top of the chicken. Crisp on the outside, juicy on the inside, this Dutch Oven Chicken is a versatile, easy dinner idea! © 2017–2020 The Seasoned Mom     About     Privacy. Season the chicken with herbs and spices like salt, pepper, garlic, paprika, rosemary, thyme, sage, lemon pepper or red pepper. Plus, the Dutch oven’s unique design, with high sides and a lid, allows the chicken to cook in a moist environment first—ensuring even, moist cooking—and then to roast dry, giving that crackling skin everyone loves. Rub that mixture all over the outside of the chicken. So it’s best to try cooking this delicious chicken breast outdoors. Required fields are marked *. Once dutch oven is hot, add the chicken skin side down and let cook for 6-8 minutes, until the skin begins to brown and crisp up. Cook the chicken breast side up for another hour and 15 minutes. Preheat oven to 375 degrees F. Lightly coat the bottom of a Dutch oven with vegetable oil. Place the chicken … Dutch Oven Whole Chicken. If you're starting with a smaller 3-4 lb. Stuff the chicken cavity with onion, celery and parsley sprigs. Remove chicken from Dutch oven… Add chicken to Dutch oven; cook on all sides until browned. First, cook the chicken with the lid on the pot at, Next, remove the lid, increase the oven temperature to. Here are more recipes to make the most of your Dutch oven. Some ideas: Once you’ve mastered this recipe, try some of our dutch oven recipes that will put your skills to the test! Rinse vegetables: Take top layer of onion off and cut in fourths. Pair the juicy meat with any of your family's favorite sides, such as: Leftover chicken will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Inspired by local traditions and seasonal fare, you'll find plenty of easy, comforting recipes that bring your family together around the table. Add the marinade (liquid, prunes, olive, capers and all!) STEP 1: Preheat the oven with a rack set in the second slot from the bottom. Use hashtag #theseasonedmom, Your email address will not be published. Heat the oven to 375F. It's so easy, so delicious, and your kitchen will smell amazing while it cooks! Stuff the chicken cavity with onion, celery and parsley sprigs. In this resting time, the chicken will continue to cook, and the juices will distribute throughout the meat. Place chicken in the bottom of a Dutch oven. So many delicious options! Mix the flour, paprika, salt and pepper. Add vegetables. Remove the lid and flip the chicken over in the both. ; Step 3 Place the whole chicken over the bed of onions. Serve the chicken with the perfectly seasoned potatoes and a sprinkle of parsley. You can even bake a loaf of bread in the heavy pot! Then remove the lid and continue roasting at 400 degrees F until the chicken is completely cooked through. For this final round, you’ll remove the lid of the Dutch oven, allowing the chicken to dry roast and become crispy. Rub the chicken breasts with this mixture. Roast chicken is a classic Sunday supper, as delicious to smell as it is to eat. Home » What We're Eating » Crisp and Juicy Dutch Oven Chicken, Lasted edited October 13, 2020. Man, this chicken was good. There was an error submitting your subscription. Slide the covered Dutch oven into the oven and bake for 30 minutes. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. It’s okay if you can’t fit everything in there – just stuff as much in as you can! Place uncovered on bottom rack in oven for 20 minutes and bake. Remove chicken from the pot and allow to rest for 10-15 minutes before carving. Baking with the lid on allows the chicken to roast in a gentler, less dry heat, locking in the juices and flavor. The chicken … The dish is also tough to perfect, though: white meat can dry out while the dark meat cooks, and the skin doesn’t always get brown and crispy. Like most recipes, this dutch oven fried chicken recipe also takes about 15-20 minutes to fry it. Evenly distribute 18 coals on the lid and set the Dutch oven on a … Drizzle or brush the melted butter over the outside of the chicken. A crispy roast chicken makes a perfect Sunday supper. Need inspiration for a delightful side dish? Slide the covered Dutch oven into the oven and bake for 30 minutes. Pat chicken dry with paper towels. Set the chicken on the counter for about a half hour to an hour before cooking to take the refrigerator chill off (this will allow it to cook more evenly and develop a browner exterior). This dutch oven chicken recipe has you using charcoal briquettes as the main heating source. It's a delicious and hearty homemade dinner with very little effort! Follow The Seasoned Mom on Instagram and show us what you're making! The reason a dutch oven is the perfect vessel for a roast chicken is because it keeps in all of the juices so there is no need to baste. Pat chicken dry with paper towels. Place the seasoned chicken in an approximately 4 quart Dutch oven, breast side down, cover, and place it in the preheated 250°F oven. Cover the pan again and return to the oven for another 25 minutes. Of the chicken with the lid on allows the chicken most of Dutch! Any old Dutch oven and roast the chicken with foil on top the... 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