Dutch Oven Chicken Recipe

This dutch oven chicken recipe makes an easy and delicious dinner! One pot style meals like this are perfect for feeding a crowd while camping.

The combination of hearty vegetables and a whole roast chicken makes this recipe ideal for enjoying during the shoulder season.

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I hate washing pots and pans, especially when we are camping. Somehow, they make cleaning up at the end of the day feel so much more daunting.

I tend to gravitate towards recipes that limit the number of big dishes that I will have to wash at the end.

The delicious dish I am sharing with you today is one of those perfect one-pot meals. This dutch oven chicken recipe covers all the bases – meat, vegetables, and starch.

Turn the leftovers into a new dinner the next night and save yourself even more washing up.

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Camping essentials for dutch oven recipes:

• I love using this Lodge Cast Iron Skillet for all of my sauteing.
• These silicone tongs are perfect for flipping and grasping hot food.
• This 9QT Overmont Dutch Oven is my favorite for one pot style meals over the fire.
• These long handled wooden utensils make stirring easy and they don’t melt or get too hot!
• This cast iron scrubber set is perfect for safely cleaning your cast iron.
• I like to have parchment paper and paper towel on hand as well.

Dutch Oven Chicken

Ingredients

• 2-3 pound whole chicken
• Olive oil
• Turkey broth
• Baby red potatoes
• Carrots
• Celery stalks
• Medium onion
• Whole garlic cloves
• Bay leaf
• Thyme or rosemary

Directions:

1. Cut potatoes in half, celery and carrots into cubes, and dice the onion.

2. Add oil to a large stock pot.

3. Place chicken in the center bottom of the pot.

4. Add broth and vegetables to the dutch oven.

5. Add bay leaf, fresh thyme, and fresh rosemary.

6. Cover with the lid.

7. Cook at 350 degrees F for 1 hour 30 minutes.

This recipe can be cooked in the oven of an RV or at home. Alternatively the dutch oven can be placed over the hot coals of a fire.

Use a meat thermometer to check the temperature of the oven and make sure that the chicken reaches an internal temperature of 165 degrees F.

Tips and tricks

• This chicken can also be made in a slow cooker. Or try it in an Instant Pot.
• Kitchen twine is a must for keeping wings and legs in place. The chicken is so much easier to handle that way.
• Add full bay leaves, thyme sprigs, and rosemary stems to your pot. You can then easily remove them all when you are finished cooking.
• Cooking time will vary, depending on the size of the chicken you are using. The general rule of thumb is 20 minutes per pound.
• Use a meat thermometer, inserted into the thickest part of the meat, to check doneness. The internal temperature of chicken should be at least 165 degrees.
• Leftover chicken can be stored in the fridge for up to 3 days. Use it to make chicken pot pie, chicken tortilla soup, or chicken salad.
• Make a delicious, creamy sauce to serve with your roasted chicken. Once cooked, remove the chicken and vegetables from the pot. Add extra chicken broth and a little bit of cream, and heat, scraping up all of those yummy bits that have stuck to the bottom of the dutch oven. Serve over top of the veggies.

Alternate Ingredients

• Sweet potatoes
• Add in whole baby carrots
• Brussels sprouts
• Bone broth, vegetable broth, or chicken stock can all be used in place of turkey broth
• White wine
• Lemon juice
• Fresh parsley
• Onion powder
• You can switch out the fresh garlic for garlic powder instead
• Black pepper and salt to taste

Save yourself some dishes tonight and enjoy this easy dutch oven chicken.

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