This Dutch Oven Roast Chicken is an aromatic and flavorful dinner slowly roasted for juicy, tender chicken with golden brown crispy skin. The combination of fresh lemon and seasonings is easy to prepare for a wonderful dinner experience.
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Why you'll love this recipe
- All the ingredients are easy to find at your local grocery store so you don't have to worry about spending a lot of money to make this easy Dutch Oven Lemon Chicken recipe.
- This roasted chicken recipe is great for a weeknight dinner but it's all fancy enough for a dinner party. You can wow your guests on a budget.
- Roasting chicken in the Dutch oven produces tender and juicy meat and crispy skin with a delicious lemon flavor that your whole family will enjoy.
Ingredient List
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- large yellow onion
- garlic cloves
- small red potatoes
- salt
- black pepper
- lemon
- chicken broth
- olive oil
- bay leaves
- whole roasting chicken
- smoked paprika
- garlic powder
- non-stick cooking spray
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Add vegetables, seasonings, lemon juice, broth, olive oil, and bay leaf. Toss to combine.
- Rub the chicken with the remaining olive oil. Sprinkle the chicken with the paprika, garlic powder, salt, and black pepper. Place chicken on top of the potatoes.
- Roast, covered for 45 minutes. Remove the lid and roast for another 40-45 minutes uncovered or until the chicken reaches an internal temperature of 165°F.
- Allow the chicken for about 10 minutes to let the juices settle before slicing and serving.
Eileen's Tips for Success
- Make sure to check the internal temperature of the chicken in the thickest part of the thigh with an instant-read meat thermometer to get the most accurate temperature.
- Roast the chicken with the breast side up so it cooks evenly and fits into the Dutch oven.
- A great way to use leftover chicken from this recipe is to use them in a chicken pot pie or to make chicken salad for sandwiches the next day.
Variations
Do you want to change up this recipe? Here are some ways to change the flavors of this dish.
- fresh herbs and lemon: Add to the cavity of the chicken 1 teaspoon of fresh rosemary or fresh thyme, sliced lemons, sliced yellow onion, carrot, or celery would all be great additions to the chicken.
- Seasonings: Change the flavor profile and use any of your favorite seasoning blends like chicken dry rub, Cajun seasoning, or poultry seasoning, or add onion powder or a sprinkle of dried parsley and dried thyme to the rub.
- Vegetables: Add carrots, parsnips, or Brussels sprouts to the Dutch oven.
Make ahead, storage, and freezer tips
Make ahead - You can prepare the chicken rub and store it in an airtight container in the refrigerator for up to 3 days.
Storage - Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Freezer tips - This dish can also be frozen for future meals. Wrap the chicken slices tightly with plastic wrap and place them in a freezer-safe bag or container. It will last for up to 3 months in the freezer.
Frequently Asked Questions
I've found that 375°F is the best temperature for roasting a chicken. However, keep in mind that oven temperatures can vary so be sure to watch your chicken and check the internal temperature with an instant-read thermometer
You will need at least a 4-quart Dutch oven to make this recipe.
Yes, Use a roasting pan if you don't have a Dutch oven for this recipe.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Lemon Dutch Oven Whole Roasted Chicken
Equipment
Ingredients
Instructions
- Preheat the oven to 375°F. Spray the Dutch oven with nonstick cooking spray.
- Slice one-half of the onion into thin slices. Place the slices into the bottom of the Dutch oven. Thinly slice 2 cloves of garlic and add them to the pot with the onion slices.
- To the Dutch oven, add the potatoes, seasoning with salt and black pepper. Juice ½ of the lemon over the potatoes. Add the chicken broth and 2 tablespoons of the olive oil, tossing the vegetables. Drop one bay leaf on top of the vegetables.
- Place the remaining onion and lemon into the cavity of the chicken with the remaining bay leaf.
- Rub the chicken with the remaining olive oil. Sprinkle the chicken with the paprika, garlic powder, salt and black pepper. Place the chicken on top of the potatoes.
- Cover the Dutch oven with the lid.
- Bake in the preheated oven for 45 minutes.
- Remove the lid and continue cooking, uncovered, for another 40 to 45 minutes, or until the thigh of the chicken reaches an internal temperature of 170°F/77°C
- Let the chicken rest for about 10 minutes to let the juices settle. Slice and serve the chicken and serve with the potatoes.
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