Add a few drizzles of olive oil, along with salt and pepper. Cut the veggies into medium-sized chunks and add them to the bottom of your Dutch oven. Make a bed of veggiesįirst, preheat your oven to 425 degrees F. For this specific recipe, I used an oval-shaped 8-quart enameled Dutch oven.
Just make sure it’s not too packed inside – you should be able to fully close the lid and leave some space around the chicken for the heat to circulate. However, in most cases, a round Dutch oven will work as well. Preferably, use an oval-shaped one to properly fit a whole chicken inside. Use a 7 to 8 quart Dutch oven with a lid. Kitchen twine: not really an ingredient, but something you’ll need to tie the legs and prep the chicken.
Dutch whisk plus#
Jump to:īelow is a summary of the ingredients you need, plus a few helpful notes. If you don’t have a Dutch oven, you can also try my Lemon Rosemary Roast Chicken. You’ll love how juicy, tender, and moist the chicken turns out using this method! Super convenient!ĭon’t let roasting a whole chicken intimidate you! It’s super easy, and though it does take some time to fully cook, most of it is hands-off oven time. Just throw in a few potatoes, carrots, parsnips, and onions to the bottom of the pot and roast the chicken on top. The great thing about this Dutch oven whole chicken recipe is that you can make a one pot meal out of it. This Dutch oven whole roast chicken is a comfort food dish that my family really likes, especially during chilly nights. I love using my Dutch oven to make dinner during this time of year.
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