Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The best recipe for a dutch oven whole chicken dinner.

Dutch Oven Whole Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Description

Our amazing Dutch Oven Whole Chicken is a simple, comfort food recipe that your entire family will love!


Ingredients

Scale

Chicken

  • (1) 4lb whole roasting chicken
  • 34 tablespoons ghee, softened (sub butter)
  • kosher salt and ground black pepper

Veggies + Potatoes 

  • 1 sweet yellow onion, quartered
  • 3 stalks celery, cut into 1-inch chunks
  • 3 medium carrots, peeled and cut into 1-inch chunks
  • 34 Yukon Gold potatoes, quartered

Gravy

  • 1 tablespoon ghee
  • 1 tablespoon tapioca starch
  • 1 cup drippings (from bottom of Dutch Oven)
  • 1/2 cup chicken broth
  • kosher salt and ground black pepper

Instructions

  1. Preheat oven to 375 degrees F.
  2. Remove the chicken from the packaging and place the chicken in an oven-safe Dutch Oven. Pat the chicken dry with clean paper towels and rub softened ghee all over, in every nook and cranny. Sprinkle generously with salt and pepper.
  3. Place onion, potato, celery, and carrots around chicken in the pot.
  4. Place in oven, uncovered, for 1 hour and 15 minutes or until chicken is fully cooked (use an internal meat thermometer to make sure the internal temperature is 165 degrees F at the thickest part of the meat).
  5. Remove from oven and let rest for 10 minutes.
  6. Remove veggies and chicken from Dutch Oven and place on a serving platter – cover with aluminum foil and set aside.
  7. Bring a large cast iron skillet to a medium-high heat and melt 1 tablespoon ghee.  Add tapioca starch and whisk together. Slowly add the pan drippings, whisking to combine the entire time. It may get kind of chunky for a second, just keep whisking. It will smooth out and thicken.
  8. Slowly add chicken broth, continuing to whisk.
  9. Once gravy has thickened, taste, and add more salt and pepper, as desired.
  10. Serve chicken, potatoes and veggies covered in gravy.

Notes

  • Gravy liquid amount: If you don’t have 1 cup of drippings on the bottom of the Dutch Oven, make sure that between the drippings and the chicken broth you have a total of 1.5 cups.
  • Potatoes: option to skip the potatoes in the Dutch Oven and make some homemade mashed potatoes instead!
  • Store-bought gravy: You can always make things easier and buy store-bought gravy as well! Whatever works best for you.
  • Head of Garlic: Feel free to throw a head of garlic in the Dutch Oven along with the chicken. It adds flavor and roasted garlic tastes amazing with the chicken!
  • Storage: leftover chicken can be stored in an airtight container in the fridge for up to 5 days.

Nutrition

  • Serving Size: 6 oz
  • Calories: 460
  • Sugar: 1.9 g
  • Sodium: 256 mg
  • Fat: 28 g
  • Carbohydrates: 10.7 g
  • Protein: 39.1 g
  • Cholesterol: 138.1 mg