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Dutch Oven Whole Chicken

A cozy, one-pot roasted chicken with crispy skin and tender, juicy meat. This Dutch oven whole chicken is simple to prepare and packed with classic herb and garlic flavor—perfect for an easy family dinner.
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Ingredients Method Notes

Ingredients
  

  • 1 whole chicken 3–4 lb
  • 2 tablespoons olive oil or melted butter
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme or rosemary
  • 1 lemon halved
  • 4 garlic cloves smashed
  • 1 onion quartered
  • Optional: carrots and potatoes for the bottom of the pot

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Pat the chicken dry with paper towels.
  3. Rub the chicken all over with olive oil or butter.
  4. Season generously with salt, pepper, paprika, and herbs.
  5. Stuff the cavity with lemon halves and garlic.
  6. Place onion (and optional vegetables) in the bottom of the Dutch oven.
  7. Set the chicken breast-side up on top of the veggies.
  8. Cover and roast for 60 minutes.
  9. Remove the lid and roast another 20–30 minutes until the skin is golden and internal temperature reaches 165°F.
  10. Let rest 10 minutes before carving and serving.

Notes

  • Store leftovers in the refrigerator for up to 4 days.
  • Swap herbs for Italian seasoning or fresh rosemary if preferred.
  • Use the pan drippings to make a quick gravy or drizzle over the chicken and vegetables.