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Dutch Oven Whole Roasted Chicken

This Dutch Oven Whole Roasted Chicken is one of the easiest ways to make a juicy, flavorful chicken with crispy golden skin. With just a handful of pantry seasonings and a little chicken broth, the Dutch oven does all the work, creating tender meat that's perfect for family dinners, meal prep, soups, salads, sandwiches, and more.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken about 4–5 pounds
  • 1 cup chicken broth
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • ½ tsp chili powder
  • ½ tsp salt
  • ½ tsp black pepper

Method
 

  1. Pour the chicken broth into the bottom of a Dutch oven.
  2. Pat the chicken dry with paper towels and place it in the Dutch oven.
  3. In a small bowl, combine the garlic powder, onion powder, paprika, chili powder, salt, and pepper.
  4. Rub the seasoning mixture evenly over the entire chicken.
  5. Cover with the lid and roast for 2½ hours, or until the thickest part of the thigh reaches an internal temperature of 165°F.
  6. Remove the lid and continue cooking for 10 minutes, or until the skin is golden and crisp.
  7. Let the chicken rest for 10–15 minutes before carving and serving.

Notes

For even crispier skin, pat the chicken very dry before seasoning.
Cooking time may vary depending on the size of the chicken. Always use a meat thermometer for best results.
Save the pan juices for drizzling over the chicken or using in soups and gravies.
Leftover chicken is great for salads, wraps, sandwiches, grain bowls, and meal prep.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.