Dutch Oven Chicken
A deeply flavored, one-pot meal that features crispy skin, tender meat, and a savory pan sauce, perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 1 whole whole chicken (3–4 lb) or 6–8 bone-in, skin-on chicken thighs
- 2 tbsp neutral oil (canola or vegetable)
- 2 tbsp butter Substitute extra oil to make dairy-free.
- 1 large onion, sliced
- 3-4 cloves garlic, lightly smashed
- 2-3 pieces carrots, cut into large chunks
- 2 stalks celery, cut into chunks Or substitute with potatoes.
- 1 cup chicken stock (or low-sodium broth or white wine)
- a few sprigs fresh herbs: rosemary and thyme, or 1 bay leaf
- to taste Salt and freshly ground black pepper
- 1-2 pieces lemon halves or 1 tsp lemon zest (optional)
- to taste smoked paprika (optional)
- 1 tbsp flour (for roux-style pan sauce) or a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) Optional thickener.
Instructions
Preparation
- Preheat oven to 375°F (190°C). Pat the chicken dry and season generously with salt and pepper. If using a whole chicken, truss the legs.
- Heat a Dutch oven over medium-high. Add the neutral oil; when it shimmers, place the chicken skin-side down. Sear until golden brown, 4–6 minutes. Flip and brown the other side for 1–2 minutes. Transfer chicken to a plate.
- Reduce heat to medium. Add butter (or additional oil). Add sliced onion, carrots, and celery. Cook, stirring occasionally, until softened and caramelized, about 6–8 minutes.
- Stir in smashed garlic and herbs for 30 seconds. Pour in the stock or white wine to deglaze, scraping the brown bits from the bottom of the pot. Let the liquid simmer for 1–2 minutes.
Cooking
- Return the chicken to the pot, skin-side up. Tuck lemon halves or extra herbs around the bird if using. Cover the Dutch oven and transfer to the oven.
- Roast until the chicken’s thickest part reaches 165°F (74°C): about 45–60 minutes for thighs, and 60–75 minutes for a 3–4 lb whole chicken.
- Remove pot from oven and let the chicken rest, covered, for 10–15 minutes.
- For extra-crisp skin, remove the lid and broil on high for 2–4 minutes, watching closely.
Sauce Preparation
- For a pan sauce: strain or spoon off excess fat from the juices and vegetables into a skillet. Whisk in 1 tbsp flour and cook for 1 minute, or stir in a cornstarch slurry; simmer until thickened. Season to taste.
Serving
- Carve the chicken, serve with the braised vegetables and pan sauce.
Notes
Use room-temperature chicken for more even cooking. If using boneless breasts, expect a much shorter oven time.