Dutch Oven Roast Chicken
, Updated Jan 12, 2026
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Easy Pot Roast Chicken rotisserie style! Incredibly succulent whole chicken all the juicy flavour of classic rotisserie chicken and ready in just one hour. Once you try this recipe it will become your absolute favourite, trust me on this!
You will also love my Braised Chicken Thighs and my delicious Air Fryer Roast Beef
This Dutch oven roast chicken takes your classic whole chicken and turns it into the easiest, juiciest one-pot meal. With homemade seasoning, a savory braising liquid and crisp golden skin, it’s a simple roast chicken recipe the whole family will love.
The Dutch oven method delivers mouthwatering rotisserie-style results without special tools or fussy prep. Roasting your chicken in a Dutch oven seals in all the juices for incredibly tender meat while allowing the skin to crisp to perfection. It’s one of those easy one pot chicken dishes that’s on our regular dinner rotation.
Here’s What You’ll Need
You will need a large pot, as the recipe name would suggest. A cast iron Dutch Oven or my trusty Greenpan Dutch Oven (same benefits but lightweight and easy to handle).
In terms of ingredients get the best quality whole chicken you can afford. All you need in addition to that is my blend of herbs and seasonings for your own homemade chicken seasoning, chicken broth and soy sauce to use as the braising liquid – that’s it!
How to Make Dutch Oven Roast Chicken
- Preheat the oven to 430°F (220°C). Combine the salt, pepper, brown sugar or Sukrin Gold, paprika, mixed herbs and garlic powder to make your rotisserie seasoning mix. Rub the chicken with the seasoning on both sides.
- Pour the broth and soy sauce into your Dutch Oven. Add the chicken to the pot, breast side down. Roast for 40-45 minutes.
- Remove the lid and use two forks to carefully turn the chicken over so it is breast side up. Return to the oven and cook uncovered for another 15 minutes or until the skin is a deep golden brown.
- Remove the chicken from the pot and rest for 10-15 minutes loosely covered with foil. Stir a little cornstarch slurry to the liquid in the Dutch oven and bring to a low simmer on the stove, stirring, until the gravy thickens.
Serving Suggestions
This Dutch oven roasted chicken pairs well with mostly everything! I usually serve it with my Greek lemon potatoes, or quick smashed Greek potatoes (any potato dish, really) plus some steamed or roast vegetables.
If you have any leftovers, you can use them to make Marry Me Chicken Soup, Cajun Chicken Orzo, Crock Pot Chicken Pie, stir into creamy curry dishes, or add them to this Satay Chicken Salad.
Recipe Notes and Tips
- It’s always best to check the temperature of roast chicken to make sure it is cooked to perfection. Use a meat thermometer to check the temperature on the thickest part of the thigh is 180°F (82°C). Another indicator that your chicken is done is when the juices run clear.
- Use the chicken carcass to make stock. Simply add to your slow cooker together with celery sticks, bay leaves, carrots and two tablespoons apple cider vinegar and cover with water. Cook on low for 8-12 hours. Or use your Instant Pot and cook on high pressure for 90 minutes allowing for natural release.
Frequently Asked Questions
Yes — roasting covered for the first part locks in moisture and keeps the meat juicy. Make sure the lid is on tightly, otherwise the braising liquid will evaporate and your chicken may scorch or end up dry.
Yes, depending on the size of your Dutch oven. Adding carrots, potatoes or onions underneath the bird makes for an easy all-in-one meal.
Approximately an hour at the temperature indicated in the recipe card. Cooking time may vary if you use a smaller whole chicken or add vegetables to the pot.
Have you made my rotisserie chicken recipe? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Pot Roast Chicken Rotisserie Style!
Video
Ingredients
For the Seasoning
- 1 tbsp brown sugar or Sukrin Gold (for low carb version)
- 1 tbsp Italian seasoning
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1 ½ tsp salt
- ½ tsp ground black pepper
For the Chicken
- 1 medium whole chicken (approx. 3-4 pounds or 4-5 kg)
- 1 cup (240ml) chicken broth or chicken stock
- ¼ cup (60ml) light soy sauce or Tamari
For the gravy
- 2 tsp cornstarch (cornflour) diluted in 1 tbsp cold water
Instructions
- Preheat the oven to 430°F (220°C). Combine all the ingredients for the seasoning.1 tbsp brown sugar, 1 tbsp Italian seasoning, 2 tsp garlic powder, 2 tsp sweet paprika, 1 ½ tsp salt, ½ tsp ground black pepper
- Take the chicken out of the fridge to come to room temperature and rub the chicken with the seasoning on both sides. Pour the chicken broth and soy sauce into your Dutch Oven.1 medium whole chicken, 1 cup (240ml) chicken broth, ¼ cup (60ml) light soy sauce
- Add the chicken to the pot, breast side down. Roast for 40-45 minutes.
- Remove the lid and use two forks to carefully turn the chicken over so it is breast side up. Return to the oven and cook uncovered for another 15 minutes or until the skin is golden.
- Remove the chicken from the pot and rest for 10-15 minutes loosely covered with foil. Stir a little cornstarch slurry to the liquid in the Dutch oven and bring to a low simmer on the stove, stirring, until the gravy thickens.2 tsp cornstarch
Notes
- Leftovers: Store chicken in an airtight container for up to 3 days. Freeze the cooked chicken for up to 3 months.
- Reheating: Warm in the microwave, adding some gravy or water to keep the chicken moist.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
