Dutch Oven Whole Chicken
This classic recipe for dutch oven chicken delivers crispy skin, tender meat, and can be made into multiple meals
Equipment
- 6 qt Dutch Oven
Ingredients
- 4-5 lb whole chicken
- 4-5 cloves garlic, peeled
- 2 small yellow onions, peeled & quartered
- 1/2 stick butter
- salt, to taste
- pepper, to taste
- garlic powder, to taste
- onion powder, to taste
- paprika, to taste
- rosemary, fresh or dried
Instructions
- While oven is preheating to 350℉, take out giblets, rinse the chicken, pat dry, and place butter into the cavity
- Season the skin generously with seasonings
- Pour 1 carton of chicken stock into the dutch oven and put the chicken inside
- Put in your onion, garlic, and top the chicken with the rosemary
- Secure the lid of the dutch oven, place into oven and cook for about 40 minutes (smaller chicken will be around 40 minutes and bigger chicken will take 60 minutes or more)
- Once timer goes off, baste the top of the chicken with the liquid at the bottom
- Increase the oven temperature to 425℉ and place back into the oven with the lid off for an additional 20-30 minutes (or until the internal temperature is at least 165℉ in the breast and thigh areas)