Easy Dutch oven whole roast chicken with the crispiest golden skin is super juicy, tender and succulent. It’s packed with incredible flavour from garlic, lemon, and apples. Throw in some potato and carrots for a complete one pot meal that is sure to impress. The best part? This fancy meal takes just 15 minutes to prep. You’re welcome.
- whole chicken
- olive oil
- Italian seasoning - to season the chicken.
- salt and pepper - to season the chicken.
- apple - to stuff the cavity.
- yellow onion - to stuff the cavity.
- garlic - to stuff the cavity.
- lemon juice
- melted butter - helps get the skin extra crispy.
How to Make the Best Dutch Oven Whole Roast Chicken
First, pat dry the whole chicken completely with a paper towel before adding seasoning. This helps achieve an extra crispy skin when roasting.
Then, prepare the seasoning mixture by combining olive oil, Italian seasoning, salt and pepper in a small bowl. Generously smear the seasoning mixture over the whole chicken inside and out, including the inside cavity of the chicken.
Stuff the cavity of the chicken with half the apples, half of the onion, and half of the garlic. Next, truss the chicken by tying the chicken snugly with kitchen string so that the wings and legs stay close to the body. This helps cook the whole chicken evenly.
Then prepare the vegetables by tossing together lemon juice, 1 tablespoon melted butter, and remaining vegetables (carrots, apples, onions, garlic and potatoes) in a large mixing bowl.
Spread the vegetables evenly on the bottom of the Dutch oven and place the whole chicken on top. Make sure the breasts of the chicken face upward. Brush the outside of the chicken evenly with the remaining tablespoon of melted butter. Cover the lid and roast the chicken for 30 minutes in a preheated 400 F oven.
Remove the lid and continue to cook for another 20-25 minutes until the internal temperature reaches 165F. You can check the internal temperature by sticking a meat thermometer into the thickest part of the breast.
Pro tip: To make chicken skins extra crispy and browned, turn the broiler on to high and broil for another 3-5 minutes.
Remove the Dutch oven from the oven and let it sit at room temperature for at least 10 minutes before serving because the chicken is still cooking gradually due to the residual heat.
How to Serve Whole Roasted Chicken
Serve roasted chicken with the vegetables from the pan, a sprinkle of parsley and a drizzle of extra juices from the pan on top. This recipe is perfect to serve for a small, intimate Thanksgiving meal when there aren’t enough mouths to eat a whole roast turkey.
How to Use Leftover Roast Chicken
- Throw it into pasta. Try it with creamy alfredo with spinach and mushrooms or baked pasta with chicken.
- Top it on salad. Try it on a Mediterranean chickpea wedge salad with hummus dressing or check out my other favourite salad recipes.
- Add it on pizza. My favourite is 30-minute BBQ chicken pizza.
- Stuff it in a baked potato. Try BBQ chicken stuffed baked potatoes.
- Use it in soup or stew. Try it in lemon chicken orzo soup or Indian butter chicken.
Tips for Making Whole Roast Chicken
- How to get extra crispy skin: Pat dry the chicken first for extra crispy skin. For even crispier skin, store the dry chicken uncovered on a plate in the refrigerator overnight.
- How to get crispy charred skin: You can take it a step further and broil the chicken on high for 3-5 minutes after it is done roasting. But be sure to check it often when broiling because things happen fast and just one minute can make the difference between perfectly charred and burnt.
- How to cook whole chicken in a roast pan: Place vegetables in a roasting pan and spread evenly. Place the chicken on top. Roast at 400 F for 1 hour until the internal temperature for the chicken reaches 165F.
More Chicken Recipes
- Roasted Spatchcock Chicken
- One Pan Garlic Roasted Chicken and Baby Potatoes
- Slow Cooker Whole Chicken
- Roasted Balsamic Chicken with Cranberries
- Meal Prep Sheet Pan Balsamic Chicken and Vegetables
- One Pot Spanish Chicken and Rice
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.