Dutch Oven Chicken Recipe
This easy Dutch oven chicken recipe is a cozy one-pot camping dinner, complete with tender roast chicken, hearty veggies, and minimal cleanup required.
Ingredients
- 2-3 pound whole chicken
- 2 Tbsp olive oil
- 1 cup turkey broth
- 1 pound baby red potatoes
- 4 carrots
- 4 celery stalks
- Medium onion
- 3 whole garlic cloves
- Bay leaf
- Thyme or rosemary
Instructions
- Cut potatoes in half, celery and carrots into cubes, and dice the onion.
- Add oil to a large stock pot.
- Place chicken in the center bottom of the pot.
- Add broth and vegetables to the Dutch oven.
- Add bay leaf, fresh thyme, and fresh rosemary.
- Cover with the lid.
- Cook at 350 F for 1 hour 30 minutes.
Notes
- 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.
Tried this recipe?Let us know how it was!