Sunday Dutch Oven Chicken

I grew up getting a bucket of chicken on Sundays or special holidays and taking it over to my grandma’s house for lunch. It was the thing to do back then. That chicken was so good, especially with all the sides and fixins haha. Many years later, I now love serving my much healthier spin I call Sunday Dutch Oven Chicken.

What is a Dutch Oven?

A Dutch oven is a heavy pot with a lid. It is constructed of cast iron and some have an enamel coating on the inside. The coating allows it to become somewhat non-stick, depending on what you are cooking.

Dutch Ovens are made for slow cooking foods like roast, stews, chickens and even baking no-knead artisan Sourdough bread. These cooking vessels are known for their tight fitting lids which distribute the heat evenly and allow foods to be cooked at high temperatures. They also retain the moisture with the lid on making your food extra moist and juicy.

How to Make Dutch Oven Chicken

First, start with a whole chicken. If you are raising chickens for yourself, then when you are butchering them, it’s a good idea to save some for this recipe. I like to either buy mine from a local farmer or I love the Organic Whole Chickens from Costco.

1. Remove any parts from the inside of the chicken. Usually, there are not any but just in case, go ahead and remove them. I love stuffing my bird with lemon and herbs.
2. Pat the chicken dry both inside and out. I just use a paper towel.
3. Place parchment paper in your Dutch oven. This is optional, but it sure makes clean up time easier. Set the chicken on top of the paper.
4. Next, rub butter all over the bird. Sprinkle with spices of your choice and pat them all over. Make sure you get under the wings too.
5. Stuff the carcass with fresh herbs, garlic and/or a lemon.
6. Turn the oven on to 350 degrees.
7. Place the lid on your dutch oven and bake in the oven for 1 1/2 hours or until an internal thermometer reads 165-180.
8. Once the chicken is done cooking, pull it out of the oven and let it rest for 10 minutes.
9. Cut the chicken up – breast, wings, thighs, etc.
10. Serve with your favorite side dishes and enjoy!

How to Eat Dutch Oven Chicken

The most common way to eat a whole chicken is just by cutting it up. You get the wonderful white breast meat on top, dark meat is on the bottom and don’t forget about the wings and drumsticks. One whole chicken will usually serve 4-6 people. It’s perfect served with a side of Oven Roasted Glazed Carrots, Sour Cream Mashed Potatoes and a slice of Old Fashioned Southern Cornbread.

Here are some other ways I like to use and eat a whole roasted chicken:

• Make Chicken Salad
• Chicken Noodle Soup
• White Chicken Chili
• Chicken Enchiladas

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How to Flavor Your Dutch Oven Chicken

There’s all kinds of different spices and herbs I like to use on my whole roasted chickens. Here are some of my favorites:

1. Redmond’s Season Salts – Lemon Pepper, BBQ, Chili Lime, Everyday Seasoning
2. Mediterranean Blend
3. BBQ Seasoning
4. Italian – A blend of oregano, marjoram, rosemary, thyme and garlic

Why Use a Dutch Oven

Dutch ovens are great cooking vessels for roasting a chicken. When using a 5 or 6 quart Dutch oven, it’s the perfect way to seal in those flavors of your chicken. When you put the lid on in the oven, it really cooks the chicken evenly. You can use either a cast iron or an enamel coated cast iron Dutch oven. I have used both and the chicken comes out moist and tender every time.

How Long to Roast a Chicken

Roasting a chicken in a Dutch oven is such a time saver. It’s almost like a set it and forget it meal until it’s done. It’s a great way to slow cook the chicken. Poultry is one meat that you want to make sure you get cooked all the way done.

According to FoodSafety.Gov, poultry is done cooking when it reaches an internal temperature of 165 degrees. For whole chickens weighing 3-4 lbs, you will cook it for 1 1/2 hours. For a 5-7 lb. chicken, it will be done in roughly 2 hours. Always check the internal temperature when cooking chicken.

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Tools You May Need

Dutch Oven

Meat Thermometer

Parchment Paper

Lemon Pepper Seasoning

Oven Mitt

Meat Lifter

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Should I Rinse Raw Chicken

Chicken is known for having bacteria on it so when you are rinsing chicken in your sink, you are taking the risk of contaminating the sink, tools, dishes and yourself. I wear disposable rubber gloves when working with chicken just for extra caution.

Washing raw poultry before cooking is not recommended because bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. This is called cross-contamination. Read more from the USDA Food Safety and Inspection Service.

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