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Dutch Oven Whole Chicken
Aubree

Dutch Oven Whole Chicken

A fool-proof way to feed the whole family, this chicken will come out juicy and tender every time!
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Servings: 4 people
Course: Dinner
Ingredients Equipment Method

Ingredients
  

  • 1 Whole Chicken Any size that will fit completely into your Dutch Oven.
  • 2-3 Large Yellow Onions Peeled & Quartered
  • 4-6 Large Carrots Peeled & Chopped into 1-2 inch pieces
  • 3-4 Yukon Gold Potatoes (medium-large) Peeled (optional) & Quartered
  • 1/2 cup Total Mixture of Salt, Pepper, Parsley, Paprika, Garlic Powder, etc. To Taste (Go easy on the salt). You can use whatever seasoning combinations you'd like.

Equipment

  • 1 Dutch Oven with Lid
  • 1 Cutting Board
  • 2 Pairs Disposable Gloves
  • 1 Large Chopping Knife
  • 1 Vegetable Peeler
  • 1 Pair Oven Mitts
  • 1 Digital Thermometer
  • Paper Towels
  • 1 Large Mixing Bowl
  • 2 Small-Medium Mixing Bowls
  • Kitchen Shears

Method
 

  1. Preheat oven to 475 degrees Fahrenheit/ 246 degrees Celsius.
  2. Prepare vegetables & potatoes by peeling and chopping. Place the ingredients into the bottom of the Dutch Oven, ensuring they lie mostly flat along the bottom.
  3. Prepare your rub. Take all desired spices & seasonings and mix them together in a small- to medium-sized bowl. Set aside.
  4. Pour olive oil into a small bowl or cup. Set aside.
  5. Grab several sheets of paper towels and place them nearby.
  6. Put on disposable gloves. Place the thawed whole chicken inside of a large mixing bowl, legs up. Slice the top of the packaging with kitchen shears and gently cut down the sides of the package to ensure liquid spills into the bowl.
  7. Remove giblets and discard. Lift chicken carefully out of the bowl and tip upside down to drain remaining fluid in cavity into the bowl. Grab paper towels and pat the chicken dry before immediately transferring it to the Dutch Oven.
  8. Discard paper towels in the garbage and place the bowl with chicken juice into the sink for washing.
  9. Change your gloves to a clean set. LEAVE ONE HAND CLEAN- Do not touch one hand to the chicken in case you need to use it to add more seasonings or oil (you'll thank me later for this).
  10. With your chosen "clean" hand, dump olive oil bowl over chicken. Rub olive oil over chicken with chosen "dirty" hand. Lift chicken with "dirty" hand and continue rubbing oil on the opposite side.
  11. Take your "clean" hand and dump the seasoning bowl over the chicken. Repeat the process, same as oil, with "dirty" hand, ensuring the entire chicken is covered with oil and seasonings. If you need more of either, you can add it with your "clean" hand.
  12. Once your chicken is thoroughly coated in oil and seasonings, ensure it rests on top of your vegetables, breast side up. Place the lid over the Dutch Oven. Discard gloves.
  13. Place the entire Dutch Oven into your preheated oven and cook for 15 minutes. Reduce the heat to 350 degrees Fahrenheit/ 176 degrees Celsius and cook an additional 15-20 minutes per pound of chicken.
  14. Once the thigh temp reaches 175 degrees Fahrenheit/ 80 degrees Celsius, rest the chicken with the lid off, on top of your stove for 10-15 minutes before cutting and serving with cooked vegetables.