
There is nothing quite as satisfying as a perfectly roasted whole chicken made within your own kitchen. You don’t need a lot of time, effort or fancy equipment to achieve roasted chicken perfection.
With just a dutch oven, you can easily make a delicious whole roasted chicken that’s sure to impress!
Roasting a whole chicken in a Dutch oven is one of the easiest and more rewarding ways to cook a meal that’s both impressive and comforting.
And with just a few simple ingredients and some patience, you’ll be rewarded with a dish that’s perfect for Sunday dinners, special occasions, or just a cozy weeknight at home.
So grab your dutch oven, pick up a whole chicken and get ready to enjoy one of the best meals you can make in your kitchen!
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Why do I need to roast a chicken in a dutch oven?
Roasting a chicken in a dutch oven offerers several advantages. The heavy cast iron construction creates a sealed, moist and steamy environment that ensures the chicken stays juicy and tender.
As the chicken roasts, the juices are trapped in the pot which basically self-bastes the chicken. This results in a perfectly cooked chicken with minimal effort.

Be careful with what dutch oven you’re using!
Be sure you’re using a cast iron dutch oven! This could be either enamel coated or just regular cast iron.
But understand that there is a difference between a cast iron dutch oven and a hard-anodized nonstick dutch oven.
DO NOT use a calphalon, non-stick or hard anodized dutch oven. It is not the same as cast iron and will not perform and cook your whole chicken like a cast iron dutch oven would. Not to mention many of these are not oven safe at high temperatures.
Will this recipe yield an optional to make gravy?

YES! It’s very rare for me to make a whole chicken and not make a homemade gravy from the drippings. It’s by far my kids most favorite part! I have a simple gravy recipe that is simple and foolproof here. I guarantee your family will love it too.
Incorporating a whole chicken into our weekly meals
I strive to roast a whole chicken once a week or every other week. It’s a meal all my kids enjoy! It’s dependable and an easy meal I don’t have to think of or prep for not to mention how versatile it is!
We always enjoy a roasted chicken with mashed potatoes and gravy and a veggie.
Then I use the leftover chicken to make something else like our favorite chicken pot pie.
But what’s even better? Is using the chicken bones and leftovers for bone broth!

Don’t throw away those chicken bones!
You can make chicken stock or bone broth with the leftover chicken carcass.
Simply remove and eat all that delicious tender chicken from your roasted bird. Then take what’s left behind and either add it to an Instant Pot, or put it on the stove in a pot until just covered with water.
Add an onion, a few carrots and celery, cover your pot and simmer your bones for 12 hours on the stove or 4 hours high pressure in the instant pot.
Strain your bones from the stock and you have made the most nutrient dense broth as a base for soups or just plain sipping.
Roasting a whole chicken is the gift that keeps on giving. You can enjoy several meals from one bird which is why I incorporate this dinner often into our weekly rhythms.
I can get 3-4 meals from one bird if I’m using the stock to make soup. And each week I can switch it up which is what makes cooking so much fun!
I share how I do all of this and what I turn our meals into over on my Instagram at SimpleisGourmet.
Ingredients for How to Roast the Best Whole Chicken

1 whole chicken (3-5 pounds)
Butter (I always use salted)
Salt and Pepper
Optional: Fresh herbs, onion, lemon, garlic etc.
How to Roast the Best Whole Chicken
*full recipe card below*
- Preheat your oven to 425 degrees F.

- Remove any gizzards within the chicken cavity. You do not want to cook those with the chicken. Then blot your chicken dry with paper towels.

- Place bird breast side down in Cast Iron Dutch Oven. Place pads of butter on top of chicken skin. *You can also place them under the skin.
- Add a generous amount of salt and pepper overtop.

- Cook chicken uncovered for 30 minutes. It will become golden brown and crisp the chicken skin.

- After roasting, add any herbs or seasonings you prefer. Pour in 4 cups of water around the chicken. Cover with the lid and reduce your oven to 325 degrees F.
- Bake chicken covered for 2-3 hours. (if your bird was 2-4 pounds bake for 2 hours. If your bird was 4-5 pounds, cook for 3 hours)
- Remove lid when its done and let the chicken rest for 15 minutes before cutting into it. This helps the juices redistribute throughout the bird, keeping your chicken so moist and tender. It’s fall off the bone good!
- Use the juices left in the pan to make this easy gravy.
- Enjoy!

Looking for a great bread pairing to go with your roasted chicken? Check these easy recipes out
I love all things sourdough, so here are some of our favorite dinner breads to make with sourdough.
- Simple Sourdough French Bread
- Sourdough Artisan Bread
- Simple Sourdough Focaccia Bread
- Soft Buttery Sourdough Rolls
If you’re not into sourdough, try making these delicious and quick biscuits. They come together in under 30 minutes and they’re the best biscuit in town–I promise!

How to Roast the Best Whole Chicken
There is nothing quite as satisfying as a perfectly roasted whole chicken made within your own kitchen. With a few simple ingredients you'll be rewarded with a dish that's perfect for Sunday dinners, special occasions, or just a cozy weeknight at home.
Ingredients
- 1 Whole Chicken
- 1/4-1/2 cup butter (cut into Tablespoons)
- Salt and Pepper
- Optional: Fresh or dried herbs, lemon slices, garlic cloves, sliced onion
Instructions
- Preheat your oven to 425 degrees F.
- Remove any gizzards within the chicken cavity. (You do not want to cook those with the chicken!) Then blot your chicken dry with paper towels.
- Place bird breast side down in a cast iron dutch oven. Place pads of butter all around on top of chicken skin. (You can also place them under the skin) And add a generous amount of salt and pepper overtop.
- Cook chicken at 425 degrees F, uncovered for 30 minutes. The skin will become crispy, golden brown.
- After roasting, add in any herbs or seasonings you prefer. Pour in 4 cups of water around the chicken. Cover with the lid and reduce your oven to 325 degrees F. Bake chicken covered for 2-3 hours. (if your bird is 2-4 pounds bake for 2 hours. If your bird was 4-5 pounds, cook for 3 hours)
- Remove lid when its done and let the chicken rest for 15 minutes before cutting into it. *This helps the juices redistribute throughout the bird, keeping your chicken so moist and tender.
- Use the juices left in the pan to make this easy gravy.
- Enjoy!
Links:
*This post contains affiliate links that I make a small commission on but it is at no additional cost to you.
Lodge Cast Iron Dutch Oven 7-Quart
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