Best Dutch Oven Roasted Chicken Recipes

ROASTED WHOLE CHICKEN AND VEGETABLES - DUTCH OVEN RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°F. Place a roasting rack in a deep cast iron skillet or cast iron Dutch oven (I use a Le Creuset Dutch Oven). Add water Rub a tiny bit of oil on the chicken and place on roasting rack in Dutch oven. Toss carrots, potatoes and onion in a bowl with some oil, then place around the chicken. Sprinkle Herbs de Provence, salt and pepper over chicken and vegetables. Bake the chicken and vegetables, covered, for 3 hours. Remove the pan from the oven and serve.

DUTCH OVEN ORANGE ROASTED CHICKEN

Steps:

• Pre-heat oven to 500 degrees while you're cleaning bird and prepping ingredients.
• Place a small rack in the bottom of a large dutch oven.
• Whisk the canola oil and soy sauce in a small bowl, Mix rub seasonings in a bag.
• Loosen the skin on the chicken with your hands and paint the canola/soy mixture UNDER the skin and in the cavity.
• Apply dry rub under skin and in cavity, it will stick very well to the soy/oil mix.
• put two onion quarters and two orange slices in the cavity.
• Use your hands to rub the last TB of oil all over the bird, Place bird breast side down in the dutch oven, place remaining orange slices& onion quarters around bird.
• You can toss in the neck and giblets in there too.
• Put the lid on the dutch oven and bake for 50 mins covered, Remove cover and bake for another 15-20 mins, until internal temp reaches 170 degrees the thickest part of the thigh.
• Allow to sit, uncovered for 10 mins before serving.
• The pan drippings make for an outstanding sauce, just deglaze with a bit more orange juice or some white wine, allow to thicken, season, strain and serve.

DUTCH OVEN ROASTED CHICKEN

Steps:

• Preheat your oven to 325°F. Cut the onion into 4 pieces and break the carrots and celery ribs into 2 to 3 pieces. Smash the garlic cloves with the side of a knife. Don't bother peeling your vegetables, that precaution won't be necessary. Sprinkle a little bit of salt, pepper and dried oregano in the chicken's cavity, then stuff it with the onions, about half the carrots, celery and garlic. Arrange the rest of the carrots, celery and garlic at the bottom of a 7 quart Dutch oven. Place your chicken over those vegetables and then sprinkle it generously with more salt, pepper and dried oregano. Put the lid on and place your chicken in the oven for 2 hours, basting it every 1/2 hour or so, until it's fall-off-the-bone tender and displays a nice golden skin.
• Notes: This method of cooking chicken naturally generates a beautiful, tasty broth. Whatever you do, do not discard that! You can even make more broth by returning the bones and vegetables you had stuffed inside the chicken to the Dutch oven, top all that with water and then put it back in the oven for an additional 5 to 6 hours, then strain.