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.
Linda Loftin
This has become the only way I roast chicken. I have made it several times and I’m making it again today. Great recipe!
Elizabeth Lindemann
So glad you liked it!
Michelle
We had this last night and loved it! I did add sliced mushrooms with the potato and onion mixture and really enjoyed it!
Thanks for the yummy recipe!
Elizabeth Lindemann
So glad you liked it!
Lynn Halliday
Made this about a month ago. Making it again tonight. I thought it was excellent. Moist and flavorful.
Elizabeth Lindemann
So glad you liked it!
CM
Moist & delicious!
Elizabeth Lindemann
So glad you liked it!
Cindy
For my first time oven roasting a bird, it went gloriously! It is way juicier than any store bought rotisserie chicken, and the flavor was amazing. I think I was a little TOO liberal with the Kosher salt, but that made it taste amazing. If I ever need to impress someone, I know what recipe to reach for!
Elizabeth Lindemann
So glad you liked it!
Erica
Had been hesitating on buying a Dutch oven (bc of cost 😅), found a good deal with someone selling it on FB marketplace for 7 quart size, and this was the first recipe I used for it. Came out great!! I roasted it on the high 15 minute mark without the lid on, and then, for the rest of the time, I had the lid half cocked. I don’t really care about the skin being crispy because we don’t need it more causing splatter in the oven.😉 I layered the onions on the bottom and then place a ton of potatoes, carrots, and parsnips on top of that, then the chicken on top. All cooked to perfection. Thank you!!!
Elizabeth Lindemann
So glad you liked it!
Brian
This was certainly a fan favorite! Everyone at the table gave positive feedback. The chicken is so juicy. I put onions, squash, potatoes and carrots under the chicken. I was really surprised that some of the vegetables were under cooked (hard). I think a half cup of water might have prevented that problem. Also would have helped the wings cook more as I really like when the wings detach from the chicken easily. Thank you for posting this.
Elizabeth Lindemann
So glad you liked it!
Joe
Disaster recipe. We followed to a T and the chicken and potatoes came out unevenly cooked.. why would you cook a chicken uncovered in a Dutch oven?? Isn’t the point of the cover and deep pan to produce evenly distributed heat?? Really felt stupid for following this recipe. Would not reccomend.
Elizabeth Lindemann
Too bad you had a frustrating experience! Though the hundreds of positive reviews on this recipe would probably beg to differ that it’s the recipe’s fault 😉 As for why you would cook a chicken in a Dutch oven uncovered – this helps create a browned, crispy skin on top, but also helps keep some moisture in and around the chicken resulting in a juicy result. I haven’t had a problem with uneven cooking when I’ve made this recipe, though plenty of factors can contribute to this including if the chicken was very cold (partially frozen, for example) before baking, oven temperature discrepancies, or size of the chicken. There are so many ways to roast a chicken, I’m sure you’ll find one that better suits your needs for next time!
Shawna
I’ve been following this recipe as a guideline for cooking times for years now. Sometimes I follow it to the letter, other times I vary the spice mix or omit the lemons. The main takeaways: pat dry your chicken, be liberal with the salt and pepper, any onion works, and measure the garlic with your heart. The butter under the skin of the breast makes the difference between meh chicken and juicy chicken. Starting high and dropping the temperature is a must. I haven’t bothered with another base recipe in years.
Elizabeth Lindemann
So glad you liked it! Thanks for sharing your tips!
Tiffany Luff
I absolutely love this recipe. It is the best roasted chicken that I have ever made and I have made it several times and it comes out great every time.
Elizabeth Lindemann
So glad you liked it!
Abby
I have two questions:
1. Is the bird meant to cook breast-up or down?
2. When I poured the lemon juice over the chicken, it washed away most of the butter mixture. I tried to reapply what had washed off, but since the bird was then wet, it didn’t stick well. Is this normal? Didn’t look like the thick paste in your photos.
Thanks!
Elizabeth Lindemann
Breast-up, and don’t worry too much about the lemon juice situation! It’s OK if it washes some of the butter off.
Alessandra
Great explaining the recipe, you made it so simple. Thank you so much.
Elizabeth Lindemann
Really glad it was helpful for you! Enjoy!
jay
This is the first time I liberally slathered the inside of the bird with salt and lots of pepper. And I finally figured out how to slip the garlic butter under the skin. I opened a small slit in the skin and then slid in an iced tea spoon full of garlic butter. Finally, I could reach everywhere. The Dutch oven did its best even cooking, but the real deal was the butter mix under the skin and the mountain of pepper and throwaways in the opening. For the first time, my chicken breast actually had a flavor. Yummy and the drippings were pure over the potatoes. Thank you…!
Elizabeth Lindemann
So glad you liked it!
Jennifer
I very recently got a Dutch oven and am making this meal tonight. Do the potatoes have to be peeled before being put into the Dutch oven?
Elizabeth Lindemann
You don’t have to peel them! I personally would peel russet potatoes or sweet potatoes because those skins are a bit tougher (though still edible), but red, gold, or white potatoes have skin that is pretty delicate and will be fine.
Kwix
Turned out great. I normally just use salted butter under the skin but the rosemary and garlic mix was a great dimension. I omitted the lemon as my wife doesn’t like it. I also removed the chicken and used a hand blender to blend the onions into the remaining liquid. Added cornflour, wine vinegar and a tiny touch of gravy browning (just to improve the colour a little) to make a really tasty gravy. Yum 👍
Elizabeth Lindemann
So glad you liked it! Awesome idea to just blend all the drippings and onions together as the gravy base – can’t wait to try that, thanks for sharing that tip!
Lola
I’m so excited to make this in my huge Lodge enameled Dutch oven. Question, can I stuff the bird with a bread stuffing? Will it change the cook time? I noticed your recipe calls to “stuff” the bird with the lemon rinds and herbs and such.
Elizabeth Lindemann
I personally have never stuffed a chicken or turkey with bread stuffing, I always make it on the side. You may want to refer to another recipe for this – here’s a promising one! https://www.livinglou.com/roasted-stuffed-whole-chicken/
Brandon
This recipe rules. First of all, simple ingredients, simple prep. I didn’t have a 2nd yellow onion so I subbed about 4-5 shallots thickly sliced. So I did a layer of onion, potatoes, then shallots.
Then to the butter mixture I added some of our freeze dried garlic scapes.
The recommended cook time is perfect, made no adjustments there.
Once done I removed the chicken for carving, then removed the potatoes and onions/shallots. I added about 3 tablespoons of flour to the sauce to make a gravy and it was delicious.
Saved and printed for the future. Thanks so much!
Elizabeth Lindemann
So glad you liked it!
Nanette
Oh my!!! This chicken was excellent! I also have a 51/2 qt oval Le Creuset pot. The only thing I did different was instead of melting butter, I used softened butter and added the herbs. I put onions, carrots & potatoes in bottom of the pot. My oven has a top burner so I put the chicken in the lower third of the oven. My husband swooned lol. Thank you for a great recipe & one I’ll use often
Elizabeth Lindemann
So glad you and your husband liked it!
Kellie Barker
Hi Elizabeth- can you give an idea of a range of how much salt should actually be used for an entire chicken? Often I think I’m using a LOT- but then whatever I make is wicked bland- then I go nuts, and it’s too salty. Help! :)
Elizabeth Lindemann
Hi! There’s a note about this in the recipe card – here you go! Hope that helps. I use Morton Kosher salt.
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.
kellie Barker
awesome- thanks so much!
Nicole
This was the best roasted chicken I have made. The time calculation was spot on. Thank you!
Elizabeth Lindemann
So glad you liked it!
Barbie Konkol
Absolutely delicious! Helpful commentary & tips. I love a one pot meal. Agree a Dutch oven is a great utensil. Thanks for sharing. Barbie from Sydney, Australia
Elizabeth Lindemann
So glad you liked it! I couldn’t live without my Dutch Oven!
Bethany Rios
4 stars Overall this chicken has great flavor and I literally slurped the onions out of the bottom of the saucepan. My one “issue” is that my skin wasn’t very crispy. I did need to tent my chicken about an hour in because there were a couple of spots on top that were starting to burn… not sure if the tent affected the crispiness of the rest of the skin though? I’d love some insight if you have any! Awesome recipe!
Elizabeth Lindemann
So glad you liked it! Yes, the crispiness was likely affected by tenting the chicken. Next time you try this, you can try a lower temperature especially toward the middle/end of cooking after the chicken gets a good start with cooking. Hope that helps!
Cody T
Absolutely stellar recipe. This is the first time I’ve used fresh rosemary…wow what a difference. Ended up making a stock with the leftover juices/carcass/neck, and the smell is divine. Can’t wait to make chicken wild rice soup soon.
Thank you for this killer concoction.
Elizabeth Lindemann
So glad you liked it!