Easy Dutch oven whole roast chicken with the crispiest golden skin is juicy, tender and succulent and packed with flavour. Just takes 15 minutes to prep.
- 1 whole chicken (3 lbs.)
- 2 tablespoons olive oil
- 1/2 tablespoon Italian seasoning
- 1 tablespoon salt
- 1/2 tablespoon ground black pepper
- 1 apple, sliced
- 1 large yellow onion, sliced
- 1 head garlic, cut in half
- juice from 1/2 lemon
- 2 tablespoons melted butter, divided
- 2 carrots, chopped into 2-inch long pieces
- 1 medium potato, peeled and cut into 1-inch cubes
- 1 teaspoon parsley, finely chopped
- Preheat oven to 400 F. Pat dry the whole chicken completely with a paper towel before adding seasoning. This helps create an extra crispy skin when roasting.
- In a small bowl, add olive oil, Italian seasoning, salt and pepper, and mix well with a spoon to combine. Generously smear the seasoning mixture over the whole chicken inside and out. Using disposable gloves to make it easier. Make sure the seasoning covers all over the whole chicken 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.
- 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.
- In a large mixing bowl, combine lemon juice, 1 tablespoon melted butter, and remaining vegetables (carrots, apples, onions, garlic and potatoes). Toss to combine.
- Spread the vegetables evenly inside 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.
- 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.
- To make chicken skins extra crispy and browned, turn on the broil setting to HI and let it broil in the oven for additional 5 minutes. Brush extra melted butter over the skin.
- 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.
- Serve with the vegetables, a sprinkle of parsley and a drizzle of extra juices from the pan on top.
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.
- Category: Chicken
- Method: Oven
- Cuisine: American
Keywords: dutch oven whole roast chicken, roasted whole chicken, how to make a whole roast chicken, whole chicken, dutch oven chicken