Dutch Oven Chicken Recipe

Eliana

Dutch Oven Chicken Recipe is a comforting one pot dish where chicken cooks slowly in a heavy covered pot, creating tender meat, juicy texture, flavorful vegetables, and golden skin. I decided to make this Dutch Oven Chicken Recipe after watching a cook prepare chicken inside a Dutch oven, which inspired me to try my own version.

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Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 470

Ingredients Equipment Method Notes

Ingredients

1 whole bone-in chicken 1.6–1.8 kg, giblets removed
42 g ghee or butter divided: 21 g for seasoning, 21 g for browning
7 g kosher salt
2 g freshly ground black pepper
2 g paprika
1 medium yellow onion diced
3 garlic cloves finely minced
4 medium potatoes quartered
3 medium carrots sliced
60 ml chicken broth
120 ml dry white wine or additional chicken broth
1 g dried thyme
1 g dried rosemary
2 celery stalks sliced
4 g fresh parsley chopped
15 ml fresh lemon juice

Equipment

5–6 quart Dutch oven
Chef’s knife
Cutting board
Wooden spoon
Meat thermometer

Method

Step 1

Pat the chicken dry using paper towels. Mix 21 g of softened ghee or butter with kosher salt, black pepper, and paprika. Rub this mixture evenly all over the outside and inside the cavity of the chicken.

Step 2

Heat the remaining 21 g of ghee or butter in a large Dutch oven over medium-high heat. Set the chicken breast-side down and brown for 4–5 minutes. Turn the chicken carefully and brown the other sides briefly. Transfer it to a plate.

Step 3

Add the diced onion, carrots, and celery to the pot. Cook for 4–5 minutes until slightly softened. Add the minced garlic, thyme, and rosemary, then cook for about 30 seconds.

Step 4

Pour in the white wine and chicken broth. Scrape the browned bits from the bottom of the pot. Arrange the quartered potatoes around the vegetables.

Step 5

Return the chicken breast side up, placing it over the vegetables and potatoes. Cover the Dutch oven and bake at 375°F (190°C) for 60–75 minutes. Remove the lid during the final 15–20 minutes so the skin can become golden and crisp.

Step 6

Check the thickest part of the thigh using a meat thermometer; it should reach 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 10–15 minutes. Stir lemon juice into the cooking juices, scatter fresh parsley over the chicken and vegetables, then carve and serve.

Notes

Nutrition Facts Of Dutch Oven Chicken Recipe