This easy Whole Roast Chicken Recipe is cooked to crispy-skin perfection in a Dutch Oven with Lemon, Garlic, and Rosemary Butter slathered on every bite! Add potatoes to the bottom of the pan and you’ve got yourself a complete, one-pot meal.
This is my favorite recipe for roast chicken. Cooking it in a dutch oven ensures the chicken is moist and flavorful, but still gets that awesome golden-brown, crispy skin.
Here’s what I LOVE about this roast chicken recipe:
- It uses only five ingredients (assuming you already have butter, salt, and pepper);
- The flavor combination of lemon, garlic, and rosemary creates amazing flavor;
- There is no waste– the lemon zest, juice, and rinds are used, as well as the onion, garlic, and rosemary scraps;
- While it takes a while to roast in the oven, the prep time is only 10-15 minutes!
- You can add potatoes to the bottom of the pan to cook and soak up all those delicious juices while the chicken roasts for an easy one-pot meal. YUM!
And the other thing? A whole roast chicken is a foolproof way to impress people. This recipe comes out gorgeous every time, and it’s perfect for a dinner party or date but also easy enough to make for your family on a whim.
Tips for making the BEST Whole Roast Chicken
- Pat the chicken dry. This will help the skin crisp up to perfection.
- Season the cavity. Add a LOT of salt and pepper inside, and stuff it with the lemon rinds, rosemary sprigs and stems, garlic scraps, and onion scraps. This will help keep it moist and flavor it from the inside out.
- Add the butter mixture under AND over the breast skin. Use your hands for this (then give them a good wash). It’s important to spread the mixture liberally over the entire chicken (every nook and cranny). In addition, I separate the skin from the top of the breast and spread some of the butter underneath, being careful not to tear the skin (intact skin helps the meat stay moist since it keeps the juices in). This creates extra crispy skin and helps flavor the meat better.
- Truss the chicken. Not in a complicated way- I just tie the legs tightly together using kitchen twine. This helps keep everything nice and neat and compact for even, consistent cooking. If the legs splay out too much, they will cook too quickly, causing them to become dry.
- Roast high, then low. Roast the chicken at 475 for 15 minutes- this gets the crispy skin process going. Then, turn the heat down and roast at 350 for approximately 20 minutes per pound, or until the internal temperature reaches 165 degrees (I stick my meat thermometer
into the thickest part of the breast as far as it will go, then retract it just a little so it’s not touching the bone. It won’t read accurately if it is touching a bone) - Let it sit for at least 10 minutes when it’s done. This will ensure that a) the chicken isn’t too hot to handle when you carve it, and b) that the juices have a chance to redistribute. If you cut into it too quickly, the juices will escape too fast and the chicken will become dry.
into the thickest part of the breast as far as it will go, then retract it just a little so it’s not touching the bone. It won’t read accurately if it is touching a bone)
Roasting a Whole Chicken in your Dutch Oven
I have a blue Cuisinart Classic Enameled Cast Iron 5-1/2-Quart Oval
dutch oven, which I LOVE and HIGHLY recommend. Conveniently, it perfectly fits a chicken, and because it gets so hot on the sides , it helps roast it evenly on all sides of the chicken for awesomely crispy skin.
Here are some tips to roasting a whole chicken in your dutch oven:
- Layer onions and potatoes (or another root veggie) on the bottom so you have a complete meal. The veggies will soak up all the juices as it cooks.
- Keep the cover off when roasting. If the skin browns too quickly on top, you can place the cover on ajar on top to help avoid direct hot heat, or tent it with foil if the cover doesn’t fit/the chicken is too tall.
By the way… a Dutch Oven is also an amazing thing to bake crusty, no knead artisan bread in!
If you don’t have a Dutch Oven…
You can easily make this recipe in a large casserole dish or roasting pan using the same method!
Or, you can use your slow cooker. Just keep in mind, you won’t have any crispy skin if you do this. Slather the chicken in the butter mixture, and set on top of onions (and potatoes, if you want) in your slow cooker. Cook for 4 hours on high. (more on how to cook a whole chicken in your slow cooker)
You may also be interested in another one-pan chicken recipe: Spiced Chicken and Rice with Apples and Raisins. YUM.
Don’t throw the chicken bones/carcass out!
Make homemade chicken stock with them. Just store the carcass/bones in your freezer in an airtight bag or container until you’re ready to make it!
Recipes to make with leftover roast chicken:
- Easy Chicken and Dumplings from Scratch
- Chicken Salad with Grapes and Walnuts
- Avgolemono (Greek Chicken Soup with Lemon)
- Cobb Salad with Buttermilk Ranch Dressing
- Healthy 20-Minute Chicken and Mushroom Stroganoff
- Chicken and Corn Enchilada Casserole
- BBQ Chicken Naan Pizza
And check out these other easy recipes you can make in a dutch oven from Pinch of Yum!
Did you make this Dutch Oven Whole Roast Chicken? Please comment below and Rate this Recipe
Dutch Oven Whole Roast Chicken
Ingredients
- 1 whole chicken about 4-5 lbs.
- 2 lemons
- 5 cloves garlic 3 minced, 2 cut in half
- 4 sprigs fresh rosemary 3 finely chopped, 1 left whole
- 2 large onions halved and thickly sliced, end scraps reserved
- 4 tablespoons butter (1/2 stick)
- kosher salt see notes
- black pepper see notes
- 1.5 lbs. potatoes cut into 1" pieces, optional
Instructions
- Preheat oven to 475 degrees F.
- Melt butter (4 tablespoons) in small bowl (I used my Pyrex measuring cup); add minced garlic (3 cloves), chopped rosemary (from 3 sprigs, about 2 tablespoons), the zest of the two lemons, and plenty of kosher salt and black pepper to taste. Set aside.
- Place the onions in bottom of enameled cast iron dutch oven. Reserve the end scraps. If using potatoes, add them on top of the onions.
- Prepare chicken by removing giblets from cavity and patting dry with paper towels.
- Liberally season the cavity with salt and pepper. LIBERALLY.
- Cut the zested lemons in half; reserve juice and save rinds.
- The butter mixture will have hardened slightly by now. Using your hands, slather the mixture liberally over every part of the chicken and under the breast skin (being careful not to tear the skin).
- Stuff the cavity of the chicken with the lemon rinds, onion scraps, remaining 2 garlic cloves, and rosemary sprig/stems. Place in dutch oven on top of sliced onions and potatoes, if using.
- Tie the legs of the chicken together tightly using kitchen twine.
- Pour reserved lemon juice over the chicken.
- Roast chicken UNCOVERED for 15 minutes at 475, then reduce heat to 350 and cook STILL UNCOVERED for approximately 20 minutes PER POUND, or until internal temperature reaches 165 degrees (about 1.5 hours for a 4.5 lb. chicken). The chicken should be uncovered the entire time it cooks, unless it seems like it's burning (see notes).
- Allow the chicken to rest for at least 10 minutes before carving.
Notes
- Basting: If you want to, baste the chicken approximately halfway through cooking process. You don't have to.
- Salt and pepper: You want to salt and pepper liberally- I’d say at least 1 tablespoon of kosher salt for a 4ish lb. bird (up to 2 tablespoons, if you have a larger chicken that’s more like 8 lbs.). Pepper you can do to your taste- it will give it a nice kick if you use a lot (around 2 teaspoons) but you can definitely get away with only 1/2 teaspoon.
- 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. Or, you can tent it with foil on top.
- Other vegetables: You can add carrots or other root veggies, that take a long time to cook, in the bottom of the pan in place of or in addition to the potatoes. Note: I actually prefer to roast my potatoes/veggies separately because they get more browned, but it's super convenient to cook them in the same pot!
- Slow cooker instructions: Place sliced onions in bottom of large slow cooker. Prepare chicken as directed above. Cover and cook on low for 8-9 hours or high for 4-5, until the chicken is falling off the bone. (this method will not make crispy skin, but will still be delicious!
- Make it paleo/dairy free/Whole30: Use olive oil or ghee instead of butter.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
- If you are sensitive to lemon flavor, you may want to use only 1 lemon. Same goes for if you are using extremely large or juicy lemons. Some readers have commented that the flavor is too lemony. I LOVE a really lemony chicken but no harm in cutting the amount in half if that's not your thing!
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
This recipe first appeared on Bowl of Delicious as “Lemon, Garlic, and Rosemary Whole Roast Chicken.” It has been updated with new photographs, clearer instructions, and the option of adding potatoes based on suggestions from reader comments.
Nicole
Made this today for dinner and it was super moist and flavorful. My Dutch oven was too small so had to use my roaster but the over 5lb bird turned out perfect after about 1 hr 50 min. I love lemon so the amount was prefect for me. Can’t wait to come up with good leftover recipes. 😀
Elizabeth Lindemann
So glad you liked it!
Ken
I’m sorry my glowing review of your recipe wasn’t deemed complimentary enough to publish on your website. Thanks anyway. We loved it, even if you didn’t care to show my post to others. See if I recommend you again.
Elizabeth Lindemann
Your review was lovely and written so kindly, so this comment is quite the surprise! I just approved your other comment and responded to it. I run this website as a one-woman-show and I have a family and often choose to take long breaks from work. So I don’t always get to approving or responding to comments right away. Hope that helps clarify things.
Susan Sims
Ken, I feel you owe Elizabeth an apology. As she responded to you, there are times when it can take days for her to post a comment. But she always does. She will post additional answers to questions, request comments re something you may have added to a recipe, etc. Please see my/Elizabeth’s posts on the dutch oven artisan bread recipe. As a retiree, I have spare time to wait for her. She never fails us. Try the bread recipe. It is fantastic and fun to make. Happy cooking!
Elizabeth Lindemann
Thank you so much, Susan, for your kind words! I appreciate you :)
Ameer Gilani
Ken, people have lives and don’t always have time to respond to everyone.
Ken
I made your recipe tonight, except for the rosemary, whose flavor we don’t care much for. My wife of 23 years said that it’s among the top three dinners I’ve ever made. So thank you for publishing this exceptionally delicious recipe!
Elizabeth Lindemann
So glad you and your wife liked it and thanks for you kind words! I’ve made this before with thyme instead of rosemary with great results, if you’re interested next time.
Katherine
I didn’t have any fresh rosemary sadly, but I followed the recipe substituting epicures souvlaki spice mix- and it was a real winner. Even my daughter who hates eating chicken complimented it saying, “for chicken it was actually quite good.”
Elizabeth Lindemann
So glad you liked it!
Edd
I adjusted my dutch oven chicken procedure based upon this recipe with great results. I have been doing keto since I turned 60 a few years ago so I do not use potatoes. Alternatives for a one pot are whole fresh green beans or brussels sprouts, or roughly chopped cabbage. The cabbage requires lifting the chicken out to add it halfway through. I use less lemon also.
Elizabeth Lindemann
So glad you liked it! Thanks for the suggestions for different veggies to use!
Mazy
Made it for tonight’s dinner and the house smelled amazing! It’s my first time roasting a chicken in a Dutch oven. My husband said the chicken was juicy and loved the lemon flavour and my daughter couldn’t get enough of the mini-potatoes. I did add a 1/2 cup of white wine to the lemon juice. Thanks for a great recipe, Elizabeth!
Elizabeth Lindemann
So glad you liked it!
M. Palen
This is the way l made dinner for my family every week afterschool when I was in highschool. (Yeh. I’m 74 today. ) My parents didnt get home till 6:30. You can set temp at 375F for 80 to 90 min. Baste again halfway thru. Pull it out & uncover. Cool. Then prepare the gravy. Oh, my chicken is cooling now. Excuse me, I have gravy to make.
Elizabeth Lindemann
Love this story! Hope it turned out well for you!
Cris
Roast chicken in a Dutch Oven! Who knew?! It was so good. Used my cast iron Dutch Oven instead of my Le Creuset enameled one. Since cast iron holds in heat better I reduced the oven temp to 425 degrees for the first 15 minutes. Reduced to 350 and my almost 6 lb bird took 1 hr and 45 minutes to cook. My home smelled heavenly and gave me enough time to make 2 side dishes. Thanks for a recipe I will repeat often!
Elizabeth Lindemann
So glad you liked it!
Mary Lou Spear
I was going to make this recipe tonight but I’m confused about the “temperature” on a Dutch oven! I’ve never seen a Dutch oven with temperature controls. I put mine on my gas stovetop. What am I missing here?
Elizabeth Lindemann
Hi Mary! The temperature is of your REAL oven – the Dutch oven just goes inside the big oven, like a roasting pan. Hope that helps and hope you like the recipe!
Ilma Adams
This is the best chicken ever. Great flavor and very juicy. You must make this one. The only thing I did differently was I only used 1 lemon and I thickened the gravy. I have made it twice and it’s perfecto 💗
Elizabeth Lindemann
So glad you liked it!
Illy
The best chicken I ever ate!
Elizabeth Lindemann
So glad you liked it!
Goodlu
Nice
Elizabeth Lindemann
So glad you liked it!
Tamara
So delicious! I can’t believe I waited this long to make roast chicken in my Dutch oven. It came out perfectly. This goes in my regular rotation fur Sunday dinner.
Elizabeth Lindemann
So glad you liked it!
Paul Ciarrochi
This recipe is great if you like really lemony chicken and potatoes. If not, Cut back on the lemon. Perhaps omit the lemon zest in the rub?
Elizabeth Lindemann
There’s a note about this in the recipe card already. Here’s what it says:
If you are sensitive to lemon flavor, you may want to use only 1 lemon. Same goes for if you are using extremely large or juicy lemons. Some readers have commented that the flavor is too lemony. I LOVE a really lemony chicken but no harm in cutting the amount in half if that’s not your thing!
Hope that helps!
Deb
Paul, if you don’t like lemony chicken with the listed ingredients, why would you make it and then complain about it? Please, just skip it and save the rest of us (who love these ingredients) the aggravation of reading your complaints. Thanks
Joe
Just wanted to thank you for deleting my review!
Elizabeth Lindemann
Hi Joe,
I manually approve all comments, and I don’t work on the weekends, and sometimes it takes me a few days to get to all comments. Rest assured, your comment was approved this morning.
Let me know if you have any questions!
Thanks, Elizabeth
Hanna Zughayer
Hello. This sounds like an amazing recipe that I plan to make tonight. Can you stuff the cavity of the chicken with stuffing? I was planning on stuffing with Freekah which is similar to a barley. Would this recipe still work?
Elizabeth Lindemann
I’ve never tried stuffing a chicken (or turkey) cavity with stuffing before, I always make it separate. It may need a little more time to cook, just keep an eye on the temperature. If you try it, I’d love to know how it turns out!
Angie
Question – what is it about this recipe that makes it have so many carbs? I’m doing keto but would love to try this recipe.
Thanks.
Angie
Oh duh! I think it must be the potatoes which I will leave out. Trying this tonight!
Elizabeth Lindemann
Yup! Actually, I should update the recipe card to not include the potatoes because they are optional. I’m going to fix that now – appreciate you bringing this up!
Kaci
Wonderful flavorful roast chicken. Added fingerling potatoes and carrots. Organic chicken was done almost 20 minutes early, so worth checking. Made a pan sauce deglazing the pot with some juice from the chicken and white wine. Perfect!
Elizabeth Lindemann
So glad you liked it! Love the idea of making a pan sauce from the drippings!
Joe
Comes out juicy every time. I did a couple of things different that is a big hit with some of the biggest critics. I use about a 1/4 of a stick of butter with a half clove of garlic on top of the butter and I put it under the skin of the breast. Then before I stuff the cavity of the chicken I use Dan-O’s spicy seasoning and rub it all around the inside. For the outside seasoning I used Dan-O’s original. I highly recommend the seasoning I use no salt at all.
Elizabeth Lindemann
So glad you liked it! Thanks for sharing these great tips.
Tiff
Hello! The chicken is in the oven now so I don’t have a rating yet. So far it looks and smells yummy. As this is my first time making it I was expecting prep to be more than the suggested 15 min, closer to 30 maybe. However that was a gross underestimate. Prep took over an hour. I don’t know if I’m just slow or it being the first time with this recipe it just took time. I cook all the time and I enjoy spending the time to make things. So while it did take much longer than anticipated to get it in the oven it has been a pleasurable experience at least. I do feel that saying 10-15 minutes prep is misleading though.
Elizabeth Lindemann
Thanks so much for this feedback! I’m going to make this recipe soon and time myself and edit the timing accordingly. Sometimes I’m off with my estimates when I go to actually write the recipe :-) Hope you liked it!
Faith
This was amazing! We both loved the lemon/ rosemary flavor and the chicken was sooo moist and tender. I set my thermometer to 163* and after sitting the 10 minutes, it read 169*. Definitely a repeat!
Elizabeth Lindemann
So glad you liked it! Thanks for sharing the temperature change after resting – this is great info.
Jennie Carrafa
I love this recipe! I’ve made it quite a few times and twerk it just a bit. It’s perfect! After the chicken is off the bones, I use it to make a soup. Delish!
Elizabeth Lindemann
So glad you liked it!
Erin M
I have made this a number of times and it’s always a smash hit! The flavors are just outstanding. I was wondering if this is a way to make this recipe with just chicken thighs? Bone in and skin on thighs. My son wants it for his birthday dinner but requested just thighs.
Thank you so much for this utterly delicious staple!!
Elizabeth Lindemann
So glad you liked it! Yes, you can definitely make this with just chicken thighs. I like doing chicken thighs on a sheet pan instead of a Dutch Oven, so the skin gets crispy all over. Use the same rub and seasoning, place the chicken thighs skin side up on a rimmed baking sheet (on a wire rack if you want, this will result in even crispier skin since it won’t be sitting in its own juices), and roast at 400 degrees for 34-45 minutes. You can certainly add potatoes, carrots, onions around the chicken thighs as well. Hope that helps!