Dutch Oven Chicken

Instead of buying a rotisserie chicken, try this dutch oven chicken! It’s so versatile and can be eaten as is, on a salad, in a grain bowl, in a wrap, or in tacos.

(Serves 4-6)


  • 1- 5 lb whole chicken
  • 1 lemon, quartered
  • 2 shallots, quartered
  • Fresh or dried thyme
  • 4 tablespoons unsalted butter
  • Salt and pepper
  • 1 lb carrots, peeled and sliced into chunks
  • 2 celery stalks, cut into chunks
  • 2 white onions, skin removed and cut into chunks
  • 4-5 cloves garlic, whole
  • 2 tbsp olive oil
  • 1 cup chicken broth (we recommend low-sodium)


  1. Preheat oven to 450° F with a rack set towards the bottom of the oven.
  2. Grease the bottom of the dutch oven.
  3. Pat chicken dry. Melt 2 tbsp butter in the microwave and brush butter all over the chicken. Season chicken with salt and pepper.
  4. Add shallot, carrot, celery, garlic, and onion to the pan. Scatter fresh thyme or dried thyme on top of vegetables. Add a pinch of salt and pepper. Mix to combine.
  5. Position chicken in the middle of the pan.
  6. Cut remaining 2 tbsp of butter into small pats and put throughout the veggies. Drizzle 2 tbsp olive oil on top of veggies.
  7. Roast uncovered for 35 minutes. Stir veggies halfway through to make sure that they are not sticking to the pan. Pour 1/2 cup chicken broth on top of veggies.
  8. Flip chicken over to other side. Roast for another 35 minutes. Similar to above, stir veggies halfway through and add in 1/2 cup chicken broth.
  9. After 35 minutes, turn chicken breast side up. Roast for 15 minutes. After 15 minutes, do the same thing with the other side.
  10. Chicken should be throughly cooked through. Check for this, or chicken should be cooked to 185 degrees F.
  11. Place chicken on cutting board and let cool. Slice when cooled and enjoy!
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