Dutch Oven Whole Chicken

Step 1

Preheat OvenPreheat the oven to 375 degrees.

Step 3

Prepare the ChickenPlace chicken in a dutch oven and pat dry with a paper towel.

Step 5

Stuff the CavityGenerously salt and pepper the chicken cavity. Stuff the chicken cavity with 1/2 of a large sliced onion and 1/4 stick of room temperature butter, cut into slices.

Step 7

Make the Herbed Butter Chicken RubMix 1/4 cup softened butter, paprika, garlic powder, onion powder, thyme, sage, rosemary, and salt in a small bowl.

Step 9

Rub Chicken with Herbed Butter Chicken RubBegin by carefully dividing the skin from the chicken breast meat to create pockets. Rub about half of the herbed butter chicken rub blend in between without tearing the skin.

Step 11

Then, rub the rest of the butter on the outside of the chicken, including the top of the skin, covering the legs, wings, and breast.

Step 13

Roast the Whole ChickenThe key to having juicy, moist chicken is to cover it with a lid and roast it in the oven for one hour. Remove the lid for the last 30 minutes so that the outer skin on the chicken can crisp up.

Step 15

When cooking chicken, it’s essential to use a meat thermometer and never rely on time alone. The oven temperature can vary, and while the meat may look done on the outside, it can still be undercooked inside if you’re not using a thermometer.

Step 17

When cooking poultry, it should reach an internal temperature of 175 degrees F in the thickest part of the thigh.

Step 19

Rest the ChickenAfter cooking, remove the lid and allow the chicken to rest for 10-15 minutes before carving it up. This enables all juices to redistribute through the meat and moisten it again.