dutch oven chicken

Crisp on the outside, juicy on the inside, this Dutch Oven Chicken is a versatile, easy dinner idea!

Dutch Oven Chicken

chicken

Kosher salt and black pepper

½ of an onion,

celery,

thyme

rosemary

garlic,

vegetable oil,

salted butter, melted

Kitchen twine

Allow chicken to sit on the counter for about 30 minutes to come to room temperature. Preheat oven to 375 degrees F. Lightly coat the bottom of a Dutch oven with vegetable oil.

Pat chicken dry with paper towels. Season the inside cavity of the chicken liberally with salt and pepper. Stuff cavity with onion, celery, thyme sprigs, rosemary sprigs, and garlic cloves. It’s okay if you can’t fit everything in there – just stuff as much in as you can!

Tie the legs together with kitchen twine and tuck the wings underneath the bird. Place the chicken (breast-side up) in the Dutch oven.

Drizzle or brush the melted butter over the outside of the chicken. Season liberally all over with salt and pepper. Place the lid on the Dutch oven.

Bake the chicken covered at 375 degrees F for 55 minutes. Carefully remove the lid (steam will escape), increase the oven temperature to 400 degrees F, and cook for an additional 15-20 minutes uncovered, or until the skin is golden brown. The chicken is done when a thermometer inserted in the thickest part of thigh reads 170°-175°.

Remove chicken from the pot and allow to rest for 10-15 minutes before carving.

Easy Dutch oven whole roast chicken with the crispiest golden skin is juicy, tender and succulent and packed with flavour. Just takes 15 minutes to prep.

Dutch Oven Whole Roast Chicken

chicken (3 lbs.)

olive oil

tablespoon Italian seasoning

salt

black pepper

apple, sliced

large yellow onion, sliced

juice lemon

tablespoons melted butter, divided

carrots, chopped into 2-inch long pieces

potato,

parsley,

Preheat oven to 400 F. Pat dry the whole chicken completely with a paper towel before adding seasoning. This helps create an extra crispy skin when roasting.

In a small bowl, add olive oil, Italian seasoning, salt and pepper, and mix well with a spoon to combine. Generously smear the seasoning mixture over the whole chicken inside and out. Using disposable gloves to make it easier. Make sure the seasoning covers all over the whole chicken including the inside cavity of the chicken.

Stuff the cavity of the chicken with half the apples, half of the onion, and half of the garlic.

Truss the chicken by tying the chicken snugly with kitchen string so that the wings and legs stay close to the body. This helps cook the whole chicken evenly.

In a large mixing bowl, combine lemon juice, 1 tablespoon melted butter, and remaining vegetables (carrots, apples, onions, garlic and potatoes). Toss to combine.

Spread the vegetables evenly inside the Dutch oven and place the whole chicken on top. Make sure the breasts of the chicken face upward. Brush the outside of the chicken evenly with the remaining tablespoon of melted butter. Cover the lid and roast the chicken for 30 minutes.

Remove the lid and continue to cook for another 20-25 minutes until the internal temperature reaches 165F. You can check the internal temperature by sticking a meat thermometer into the thickest part of the breast.

To make chicken skins extra crispy and browned, turn on the broil setting to HI and let it broil in the oven for additional 5 minutes. Brush extra melted butter over the skin.

Remove the Dutch oven from the oven and let it sit at room temperature for at least 10 minutes before serving because the chicken is still cooking gradually due to the residual heat.

Serve with the vegetables, a sprinkle of parsley and a drizzle of extra juices from the pan on top.

Tender Dutch oven chicken breast with vegetables and potatoes, a simple one-pot dish ready to be served in one hour.

Dutch Oven Chicken Breast

750 g/ 1.7 lb potatoes

red bell pepper (about 250 g/ 8.8 oz)

carrots (about 250 g/ 8.8 oz)

garlic

onion

flour

¾ teaspoon ground paprika

fine sea salt

chicken breasts (about 180 g/ 6.3 oz)

about 250 ml/ 8.5 fl.oz/ 1 cup chicken stock

parsley

Peel and cube the potatoes, about 3 cm/1.2...

Peel and cube the potatoes, about 3 cm/1.2 inches. Clean and cube the red pepper and the carrots. Finely chop the garlic. Set everything aside. Finely chop the onion and set aside separately from the previous vegetables.

Mix the flour, paprika, salt and pepper. Rub...

Mix the flour, paprika, salt and pepper. Rub the chicken breasts with this mixture.

Heat 1 tablespoon of the oil in a...

Heat 1 tablespoon of the oil in a large (wide and shallow) Dutch oven or another large thick-bottomed pot. Place the chicken in the pot and cook 2 minutes on each side until golden. Remove from the pot.

Add the second tablespoon oil to the pan....

Add the second tablespoon oil to the pan. Cook the onions for about 2 minutes, stirring often. Add the rest of the prepared vegetables and 1 splash of the stock. Stir and scrape the bottom of the pan. Cook for about 5 minutes.

Add the remaining stock and the rosemary. Stir...

Add the remaining stock and the rosemary. Stir well. Nestle the chicken on top of the vegetables, cover and simmer gently for 20-25 minutes or until the potatoes are tender and the chicken is cooked through. The internal temperature of the meat should be of 75 degrees Celsius/ 165 degrees Fahrenheit (no pink allowed). Remove the chicken from the pot.

Turn the heat to medium high and bubble...

Turn the heat to medium high and bubble the sauce for about 5 minutes or until it thickens slightly. Adjust the taste with salt and pepper and sprinkle with parsley.

https://mediavine-res.cloudinary.com/video/upload/zq2zejr0motxquwt5wyd.mp4

An easy recipe for roasting juicy, tender and healthy chicken breasts: one skillet or pan, one lemon and the chicken.

Basic Skillet Chicken Breasts

Whole Roasted Chicken With Potatoes, healthy and hearty, homemade, perfect for a family dinner.

Whole Roasted Chicken With Potatoes

tsp black pepper

lemon ((I used zest for the thyme garlic butter))

shallots

lb potatoes ((yukon, red))

salt and pepper

chicken stock

tbsp butter

tbsp minced Thyme

Parsley

shallot -minced

lemon

Preheat oven to 375 F. (190 C).

Wash and dry chicken with paper towels. Season with salt and pepper the inside and outside.

Prepare garlic-thyme butter: In a skillet over medium heat, heat up olive oil, then add shallots and garlic. Cook for 2 minutes, then remove from heat. Add in butter, thyme, parsley and lemon zest.

Using the back of a spoon or your fingers, gently separate the skin from the meat, without tearing through the skin.

Using your fingers, gently spread garlic -thyme butter under the skin and over the skin of the chicken.

Place slices of lemon, 2-3 shallots and 1-2 garlic cloves inside the cavity of the chicken and tie the legs together.

Prepare potatoes- peel and cut potatoes into 1 inch cubes. Toss in olive oil and season with salt and pepper. Add thyme and parsley. Add in shallots and garlic. (Shallots and garlic are totally optional, you can only roast potatoes).

Grease a baking dish or line with aluminum foil and grease over the foil. Place chicken in the middle. Add potatoes, shallots and garlic. Pour chicken stock over potatoes.

Roast chicken with potatoes for 1 hour at 375 F. Take out of the oven and carefully flip chicken around. Roast for 15 more minutes, until browned and turn chicken again. Broil for 3-4 minutes, keeping an eye on the chicken and potatoes, making sure they don't burn.

The top should be nicely browned, not burned. Cooking time will vary, depending on the size of the chicken, type of oven used, type of pan used, etc. Thermometer inserted into the breast meat should read 165 F. (74 C).

Take out of the oven and let chicken cool in the pan for 10 minutes.

Cut, serve and enjoy.

You'll love this Dutch Oven Chicken Pot Pie for an easy dinner that feeds a crowd! Use puff pastry, rotisserie chicken, and frozen vegetables as recipe shortcuts to a delicious, home-cooked meal.

Dutch Oven Chicken Pot Pie 

onion, chopped (I use frozen for convenience)

cups, milk

cup, flour

cans, cream of chicken soup (condensed, no liquid added)

potato, chopped*

oz, frozen vegetables (corn and carrots variety)

tsp, salt

tsp, pepper

2-3 cups, rotisserie chicken, shredded**

puff pastry dough

Preheat oven to 350 degrees. Heat a dutch...

Preheat oven to 350 degrees. Heat a dutch oven to medium, add olive oil.

Remove puff pastry from freezer, allow to thaw...

Remove puff pastry from freezer, allow to thaw to room temperature. (this makes it easier to handle)

Add onions and garlic to the pot, stirring...

Add onions and garlic to the pot, stirring frequently, for about 5 minutes, or until softened.

Whisk together milk and flour, and add to...

Whisk together milk and flour, and add to pot. I am loving these silicone whisks so I don't have to fret about scraping my pans.

Add all other ingredients, except chicken and pastry...

Add all other ingredients, except chicken and pastry dough.

Simmer until potatoes are just cooked through. Note:...

Simmer until potatoes are just cooked through. Note: Mixture will be thick, like traditional pot pie. For a thinner, more soup-like consistency, stir in an additional cup of water or milk.

Add chicken to pot, stir to combine.

Remove dutch oven from heat.

Unfold puff pastry and using the dutch oven...

Unfold puff pastry and using the dutch oven lid as a guide, trim the corners of the rectangular dough to fit the inside of the dutch oven. A rough cut is fine.

Place puff pastry on top of soup mixture...

Place puff pastry on top of soup mixture in dutch oven and bake pot pie for 35-40 minutes or until top is golden brown and soup bubbles up around the edges***

Rest for 5 minutes and serve!

When it comes to comfort food my Dutch Oven Chicken Cacciatore is sure to please! It&#039;s easy to make and easily adjustable, to your taste preferences. And it&#039;s guarunteed to bring smiles to your dinner table!

Chicken Cacciatore Recipe

3.5 lb whole chicken (cut

olive oil (if needed add additional olive oil

celery

medium carrots- peeled (chopped)

garlic (finely minced)

mushrooms (sliced in half)

dry red wine (or dry white wine)

tomatoes

tomato paste

tbsp Italian parsley (finely chopped)

tbsp basil (finely chopped)

tbsp thyme (finely chopped)

sea salt

½ tsp black pepper (to taste)

¼ tsp crushed red pepper (to taste)

olives olives

tsp Italian parsley (finely chopped)

tsp basil (finely chopped)

Season the cut-up chicken with sea salt and pepper.

In a large dutch oven over medium-high heat add the seasoned chicken and sear the pieces on both sides for 4-5 minutes.*Do this in batches if you can&#39;t lay all the pieces flat to sear them at one time.

Remove the chicken from the pot and set aside until needed.

Chicken

Add the onions, celery, carrots, garlic, and mushrooms to the pan and cook for 6-8 minutes. Turn the heat down to medium.*If needed add additional olive oil to the dutch oven to saute the vegetables

Deglaze the pan with the red wine and stir to get all the tasty bits off the bottom of the pan.

Add the tomatoes, tomato paste, parsley, basil, thyme, sea salt and pepper. Stir until well mixed.  Bring the mixture to a low boil then reduce the heat to a simmer.

Add the browned chicken back into the dutch oven, immersing the chicken in the sauce.  Cover the dutch oven with a lid and allow to simmer for 1 hour.

Cacciatore Sauce

After simmering the chicken, remove the lid and add in the olives, a little more fresh parsley, and basil, and reseason with salt and pepper as needed.Simmer for an additional fifteen minutes.*Don&#39;t serve the chicken back to guests, but feel free to pick the meat from the back and enjoy it while you wait to serve your guests!

Remove the chicken from the pot and stir the sauce well, mixing in any oil that has separated from the sauce.  You can remove the fat if you like, but there is a lot of flavor in it.  If the sauce is too thin you can continue to cook it over medium-high heat to let it reduce.  Placing the chicken back into the sauce for a quick reheat before serving.*If you leave the chicken in the sauce too long it will completely fall apart, which is why you remove it before reducing the sauce.

Serve over linguine, rice, risotto, farro or your pasta or grain and enjoy!

Finish

We really enjoyed this dish! My husband, who usually, uh, "critiques" my cooking, said, "This is really good!" The kids said, "That means it's great, Mom!" I added chopped zucchini along with the other listed ingredients and even had a Parmesan rind! Chef's kiss! Thanks for the recipe!

I made this tonight and it was fabulous for dinner on a cold, winter night.  Thank you!

Looked up a recipe for chicken and found you!    This was the 3rd  recipe of yours I looked at and decided I just had to choose one!  Absolutely delicious!  Have signed up and will be trying a few more. Thanks!

Just simply delicious.. do you have a recipe book,???

This was delicious! I had to share the recipe!

Amazing! So full of flavor and delicious. Thank you for sharing. I used chicken thighs and omitted the olives (but only because I forgot to grab them at the store). I served it over pasta. Can’t wait to make this again.

I made this recipe a month ago and it was EXCELLENT exactly as the recipe is written.  We served it with Pappardelle and Garlic Toast.   Today, I used the recipe again, however, I did not have Mushrooms (which give the dish a wonderful earthy flavor).  Instead, I used chopped Zucchini in it's place and served it atop Mushroom Garlic Noodles.  We enjoyed it a lot !!!!   Thanks Chef Dennis for the use of your recipe.

This is a very comforting recipe, easy to prepare and delicious. My family enjoyed every single bite.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1648917288/iyjgycmm634uzpchxgzb.mp4

When it comes to pure comfort food Chicken Cacciatore is an Italian Classic with a rich and rustic sauce that will have the entire family begging for more.

Top 6 dutch oven chicken recipes from across the web

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Top Tags

Dutch Oven Chicken

Dutch Oven Whole Roast Chicken

Dutch Oven Chicken Breast

Whole Roasted Chicken With Potatoes

Dutch Oven Chicken Pot Pie

Chicken Cacciatore Recipe

Top 6 dutch oven chicken recipes from across the web

The most viewed dutch oven chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dutch Oven Chicken

Dutch Oven Whole Roast Chicken

Dutch Oven Chicken Breast

Whole Roasted Chicken With Potatoes

Dutch Oven Chicken Pot Pie

Chicken Cacciatore Recipe

The most viewed dutch oven chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine